Vegan Greek Chickpea Soup with Lemon (Revithia)

Ingredients

Main

• 1 cup dried chickpeas (or 2½ cups cooked chickpeas)
• 4 cups water (for cooking, more if needed)
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 3–4 cloves garlic, minced
• 1 medium carrot, diced
• 1 small potato, diced (optional, for creaminess)

Flavoring

• 1 bay leaf
• 1 teaspoon dried oregano
• Salt, to taste
• Black pepper, to taste

Lemon finish

• Juice of 1–2 lemons (adjust to taste)
• Zest of 1 lemon (optional, for extra aroma)

Optional additions

• Fresh parsley, chopped
• Celery (1 stalk, chopped)
• A pinch of turmeric (for color and warmth)

Instructions

1. Prepare chickpeas

• If using dried chickpeas, soak them overnight in plenty of water.
• Drain and rinse before cooking.

2. Cook chickpeas

• Add soaked chickpeas to a pot with 4 cups fresh water.
• Bring to a boil, then simmer for 45–60 minutes until tender.
• Skim off any foam that forms.

(If using canned or pre-cooked chickpeas, rinse and skip this step.)

3. Sauté aromatics

• In a large pot, heat olive oil over medium heat.
• Add chopped onion and cook until soft and translucent.
• Add garlic, carrot, and celery (if using).
• Sauté for 3–5 minutes until fragrant.

4. Build the soup

• Add cooked chickpeas along with their cooking liquid (or add water/vegetable broth if using canned chickpeas).
• Add potato, bay leaf, oregano, salt, and pepper.
• Simmer for 20–25 minutes until vegetables are tender.

5. Create texture

• Lightly mash some chickpeas with a spoon or blend a small portion of the soup.
• This gives the soup a naturally creamy consistency without dairy.

6. Add lemon (important step)

• Turn off heat before adding lemon juice.
• Stir in fresh lemon juice and zest.
• Taste and adjust salt and acidity.

Serving

• Drizzle a little olive oil on top before serving.
• Garnish with fresh parsley.
• Serve warm with crusty bread or flatbread.

Tips for Best Flavor

• Add lemon at the end to keep the flavor fresh and bright
• Use good-quality olive oil—it is a key flavor in this dish
• Let the soup rest for 10–15 minutes before serving for better taste
• It tastes even better the next day as flavors develop

Variations

• Add spinach or kale near the end for extra nutrition
• Use vegetable broth instead of water for a deeper flavor
• Add a pinch of smoked paprika for a subtle twist