RevithioSoupo/Greek Chickpea Soup – Vegan

The second recipe i did from Greek cuisine is this revithia/chickpea soup. Soups and salads are my go to options during weekdays, mainly for dinner. So, i m always happy to find varieties for our dinner meal. This soup has very less ingredients, no fancy sauces or dressing. 

That is the main reason i chose this soup, when i checked the recipe, there was no heat in the recipe, i was a little skeptical,whether it will be good just with oregano and fresh herbs. But trust me, it tastes amazing. 
The addition of lime juice and a dash of pepper takes the soup to another level. Add herbs at the end to enjoy the freshness. 
I served this soup and Bulgur salad for dinner last week and we enjoyed both, what we missed was a slice of crusty bread, if you can pair with some delicious toast then it will be a complete meal.



Inspired from The Greek Vegan
Ingredients (serves 2-3)
1 cup cooked chickpeas (i used canned chickpeas)
2 sticks of celery
1 medium-sized carrot  (chopped celery and carrots were about 1.5 cups)
1 medium-sized onion
1 bay leaf
1/4 tsp dried oregano
2 tbsp chopped fresh parsley
2 tbsp chopped fresh coriander leaves
juice of a lime
Pepper and salt, to taste
2 tsp oil


To thicken the soup
1 tsp of flour mixed with 2-3 tbsp of soup liquid

Method

  • If using dried chickpeas, then soak it for atleast 6-8 hours and cook it with double the amount of water until soft. Since i used canned chickpeas, i skipped the step. If using canned like me, then drain the liquid, wash the chickpeas in running water and set aside.
  • Now let us the get the veggies ready, chop the onions fine, chop celery and carrots into small cubes or thin strips.
  • Heat a sauce-pan with oil, add chopped onions, bay leaf to it. Saute until onions get translucent. Next add chopped celery and carrots. Add 1/4 cup of water and let this cook for 5 minutes. 
  • Now add drained chickpeas to this and 2 cups of water. Add salt and oregano and let it come to boil and cook for 10-12 minutes. 
  • Check the consistency of the soup, it is generally a bit runny, if you prefer it to be little thick, then mix flour and soup liquid and make a slurry and add this in thin stream to the soup,mix well and let it cook for another 8-10 minutes.
  • Before removing from heat, add chopped herbs, lime juice to the soup, take it off and let it sit for 5 minutes for the herbs to mingle well. Serve it hot with a dash of pepper on top.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#76


Some more soup recipes for my kitchen


Barley & Vegetable Soup

Creamy Carrot Soup
Ginger & Lemon Soup