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
