Revithiosoupo | Chickpea Soup - Vegan

Revithiosoupo, Greek style chickpea soup, vegan recipe with chickpeas and simple spices. I have used canned chickpeas in the recipe, the soup gets ready in 20 minutes

Course Appetizer, Snack, Soup

Cuisine Greek

Keyword Chickpeas recipe, Easy soup recipe, How to make chickpeas soup, Quick and easy soup recipe, Quick soup recipe, Soup recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories

Ingredients

1 cup cooked chickpeas i used canned chickpeas
2 sticks celery
1 no medium sized carrot chopped celery and carrots together measure 1.5 cups
1 no medium sized onion
1 no bay leaf
2 tablespoon chopped fresh parsley
2 tbso chopped fresh coriander leaves
juice of lime
salt and pepper to taste

To thicken the soup

1 teaspoon rice flour mixed with 2-3 tablespoon of soup liquid

Instructions

If using dried chickpeas, then soak it for atleast 6-8 hours and cook it with double the amount of water until soft.
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 ¼ 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.