If you are feeling like something comfy and filling, then this wholesome chickpea soup is something you need to try for yourself. It’s a simple dish with only a few ingredients which in most cases can be found in your pantry.
This soup is thick in texture and it has a distinct lemon flavour which makes for a perfect winter pleaser. Did you know that chickpeas are a fantastic source of protein?
Chickpea (Revithia) soup recipeCourse: Soups, MainCuisine: GreekDifficulty: Easy
1kg chickpeas (raw)
3 onions (roughly chopped)
3 garlic cloves (finely chopped)
½ red pepper – mild (finely chopped)
2 bay leaves
salt (to taste)
1 tablespoon plain flour (sifted)
½ cup lemon juice
- Wash raw chickpeas and soak overnight (or for at least 4 hours).
- Discard chickpea water, rinsing soaked chickpeas in a large strainer.
- Chickpeas will double in size and have a soft texture.
- Add water to the large pot (high heat), adding chickpeas to pot.
- Once water begins to boil, scrape foam from surface and repeat this until the majority of foam has been removed.
- Add onions, pepper, garlic and olive oil (approx. 4 tablespoons) and mix ingredients thoroughly before adding salt (to taste).
- Mix ingredients thoroughly and add bay leaves.
- Cover pot and bring to boiling point.
- Extract 1 large ladle spoon of cooked chickpeas to a small bowl and crush cooked chickpeas with a fork.
- Add sifted flour to crushed chickpeas, mixing through before slowly adding lemon juice, continuing to mix through at the same time.
- Slowly add 1 cup of chickpea soup (juice only) to the mixture, continuing to mix through at the same time.
- Once the mixture has thickened, slowly combine (add to pot) whilst continuing to mix pot ingredients.
- Cover pot and bring to boiling point before removing from heat and allowing to sit for 5 minutes before serving.