Greek Chickpea Soup – Revithia

This vegan Greek chickpea soup is a traditional dish that is super healthy, very easy to make, and a favourite with kids and adults alike. Chick peas are legume pulses and as such fairly substantial. So, even though this dish is a soup, it’s ideal as a main course.

When cooking pulses like beans, lentils and chick peas you need to either make sure you soak them overnight (at least, possibly longer) or that you use the new steam cooked ones on offer.

We like to keep things simple and use the dried ones. You can always find a 500gr packet in our cupboard. They only thing we need to make sure is to remember to soak them in plenty of salted water overnight.

Our Greek chickpea soup is easy but needs plenty of time. So if you are in a hurry or cooking during the week use your pressure cooker or instant pot.

This is a perfect autumn and winter main dish. You will most likely find you already have all the ingredients you will need in your pantry, it’s super nutritious and fairly cheap.

This soup can be refrigerated and eaten anytime in the next couple of days.

Eat warm or even at room temperature with a thick slice of bread.

Greek Chickpea Soup – Revithia

5 from 1 vote
Course: SIMPLE MAINSCuisine: GreekDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

2

hours 
Total time

2

hours 

10

minutes

A delicious and nutritious vegan soup.

Ingredients

  • 500 grams chick peas

  • 1 onion, chopped

  • 3 carrots, peeled and sliced

  • 1/3 cup olive oil

  • 1 dried bay leaf

  • 1 tbsp flour

  • 1 lemon, juiced

  • salt, pepper, dried oregano

Directions

  • Place your soaked chickpeas in a large cooking pan, cover generously with water and bring to the boil.
  • Use a spoon to remove the froth coming up from your boiling chik peas. Throw the froth away.
  • When your peas are no longer frothing remove from the fire and sieve the water away by turning them out in a colander.
  • Return the chick peas to the pan. Cover with water and return to the fire.
  • Add the onion, carrots, bay leaf and bring to the boil.
  • Add the olive oil.
  • Salt and pepper generously and let your soup boil in medium heat for two hours until the peas are soft.
  • When the soup is almost ready mix the lemon juice with the flour in a small bowl. Add a couple of spoonfuls of the soup and mix well.
  • Add the lemon mix to the pan and let boil for a couple of minutes until your soup thickens.
  • Remove from the fire and serve. You can add some lemon and adjust the salt and pepper to taste.

Notes

  • The more you soak your chick peas the better. Try soaking them for more than 12 hours if possible.
  • If you decide to use an instant pot or a pressure cooker you will need much less time to cook your soup. We need around 40 minutes with our pressure cooker.