Description
This 5 ingredient Greek Chickpea Soup is crowned the "best Revithada in Athens" by NYT Bestselling author, Diane Kochilas
Ingredients
- 2/3 cup extra-virgin Greek olive oil, divided
- 1 large onion, minced
- 2 garlic cloves, minced
- 1 pound dried chickpeas, soaked overnight and drained *See Note 1
- Salt to taste
- 2 teaspoons dried Greek oregano
- Strained juice of one large lemon
Instructions
Cue Up The Episode!
Make sure you listen to Diane's episode of The Storied Recipe Podcast, "The Honest Maria and Its Humble Chickpea Soup" while you make her amazing Greek Chickpea Soup.
Make The Recipe
- In a large pot, heat 1/3 cup of the olive oil over medium heat. Add the onion and garlic and cook until wilted, 7 to 8 minutes.
- Add the chickpeas and enough water to cover by 2 inches.
- Bring to a simmer, partially cover the pot and cook for 2 1/2 to 3 hours, until the chickpeas are very tender.
- Using an immersion blender and a good eye, puree about 1 cup of the mixture inside the pot. Alternatively, transfer 1 cup of the chickpeas to the bowl of a food processor and puree, then return the pureed chickpeas to the pot.
- Seaston to taste wtih salt, bring back to a simmer, and stir in the oregano, lemon juice, and remaining 1/3 cup olive oil. Serve. *See Note 2
Notes
Note 1: You can use canned chickpeas, but the flavor won't be the same. Go for low-sodium organic if you do. Cooking time will be more like an hour as canned beans tend to be a little softer.
Note 2: You can serve the soup with Greek feta, a drizzling of more (Greek) olive oil, and maybe a splash of good retsina in a glass. Alternatively, you can also serve this with marinated anchovies (without feta on the side if you do).
Shared with permission from Athens by NYT Bestselling author, Diane Kochilas.
- Prep Time: 8 hours
- Cook Time: 3 hours