Greek Chickpea Soup (Revithosoupa)
Serves 2
A quick, lemony Greek chickpea soup: vegetables softened in olive oil, then simmered briefly with oregano and bay.
| 60 ml extra virgin olive oil | Heat oil in pot, medium, 2 min | Sauté vegetables 4 min until translucent | Add chickpeas, oregano, salt & pepper | Add broth & bay leaf, boil on high | Cover, simmer low-medium 10 min | Remove bay leaf, add lemon juice, top with parsley |
| 1 small onion, finely diced | Dice onion, mince garlic, chop carrot, slice celery | |||||
| 4 cloves garlic, roughly minced | ||||||
| 1 carrot, peeled & finely chopped | ||||||
| 1 celery stick, thinly sliced | ||||||
| 400 g canned chickpeas, drained & rinsed | ||||||
| 1 g dried oregano | ||||||
| pinch sea salt | ||||||
| dash black pepper | ||||||
| 710 ml vegetable broth | ||||||
| 1 bay leaf | ||||||
| 1/2 lemon, juiced | ||||||
| handful fresh parsley, finely chopped |
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