Recipe: Revithia (Greek Chickpea Soup)

Revithia is a lemony Greek soup that’s packed with protein and nutrients. This vegan soup is tasty yet filling and perfect for any cold night. Although it is traditionally made with dried chickpeas, this recipe cuts down on cooking time by using canned chickpeas.

Ingredients:

• 2 cans of Talia’s canned chickpeas, rinsed and drained
• 1/2 cup olive oil + extra 2 tbsp.
• 1 large red onion, chopped
• 2 cloves of garlic, minced
• 2 sticks of celery, chopped
• 1 carrot, chopped
• 2 tbsp. oregano
• 1 sprig of rosemary, minced
• 1 bay leaf
• 3 cups of vegetable stock
• 2 lemons, juiced
• Chopped parsley, for garnish

Instructions:

1. Pour olive oil into a large pot over medium heat. Sauté the onions until soft, about 1-2 minutes. Add in the garlic and cook for an additional 30 seconds.
2. Add in the carrot and celery. Season with the oregano, rosemary, and bay leaf. Pour in the chickpeas and vegetable stock. Stir well.
3. Bring the pot to a boil then lower the heat and simmer for 25-30 minutes, covered.
4. Turn off the heat and stir in the lemon juice and the remaining 2 tbsp. of olive oil. Season to taste with salt and pepper.
5. Before serving, garnish with chopped parsley.

*Original recipe from Skinny Spatula.