Chickpea soup

Ingredients

• 380 g (2 cups)dried chickpeas
• 130 g (1 cup)carrot, cut into rounds
• 90 g (1 cup)leek, white part only, chopped
• ½ mediumonion, chopped
• 1 stalkcelery, chopped
• 2 clovesgarlic, finely chopped
• 80 ml (⅓ cup)olive oil
• 1bay leaf
• ½ teaspoonfresh thyme
• 1.9 litres (8 cups)water
• 1 teaspoonsalt
• ¼ teaspoonground black pepper
• 60 ml (¼ cup)freshly squeezed lemon juice

Instructions

1. 1

   Rinse chickpeas

   Rinse the chickpeas and pick through them, removing any stones.

2. 2

   Soak overnight

   Put the chickpeas in a large bowl of water and soak for at least 12 hours or overnight.

3. 3

   Rinse again

   After soaking, rinse the chickpeas well and set them aside.

4. 4

   Sauté vegetables

   Heat the olive oil in a large pot. Add the onion and leek and sauté for about 5 minutes, stirring often. Add the carrots, celery and garlic, then sauté for another 3–4 minutes, stirring often. Stir in the thyme, bay leaf and drained chickpeas, and cook for a couple of minutes.

5. 5

   Simmer soup

   Add the water and bring the pot to a boil, then reduce the heat to medium and cover. Cook for about 75–90 minutes, checking the water level as it cooks and adding more boiling water if the soup becomes too dry. Add the salt and pepper, then check that the chickpeas are soft but not mushy.

6. 6

   Add lemon

   Once the chickpeas are as tender as you like, take the pot off the heat and stir in the fresh lemon juice.

7. 7

   Serve soup

   Enjoy.

What is revithosoupa?

Revithosoupa is Greek chickpea soup, a home-style dish built around chickpeas cooked until tender in a broth with vegetables and herbs. This version combines carrot, leek, onion, celery and garlic, with lemon added at the end.

The chickpeas need an overnight soak and a long simmer, while the vegetables and olive oil give the broth depth. Lemon lifts the hearty flavours just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 562 calories, 20g protein, 70g carbs, 24g fat.

The chickpeas provide most of the carbohydrates and a substantial share of the protein, while the olive oil is the main source of fat. Serve a bowl with a green salad or extra vegetables to add freshness and balance the meal.

The chickpeas set the pace

Soaking: Give the dried chickpeas at least 12 hours in water, then rinse them well before cooking. This recipe's timing assumes they have been soaked.

Doneness: Start checking after 75 minutes of simmering. The chickpeas should be soft but still hold their shape, and may need the full 90 minutes.

Build flavour in the pot

Onion and leek: Sauté them in the olive oil for about 5 minutes, stirring often, so they soften before the other vegetables go in.

Carrot, celery and garlic: Add these next and cook for 3–4 minutes. Stir regularly so the garlic does not catch on the bottom of the pot.

Herbs: Add the thyme, bay leaf and chickpeas together, then cook them for a couple of minutes before pouring in the water.

Keep an eye on the liquid

Covered simmering: Cook the soup over medium heat for 75–90 minutes after it comes to a boil. Check the liquid during cooking rather than waiting until the end.

Top-up water: If the pot is getting too dry, add boiling water. Using hot water helps maintain the simmer as the chickpeas continue to cook.

Finish with lemon

Add the lemon juice after taking the soup off the heat, as directed, and stir it through. Its fresh acidity balances the richness of the olive oil and the earthy chickpeas.

Taste a chickpea before serving to check that it is tender, and make sure the salt and pepper are mixed through the broth.

What to serve alongside

Bread: Serve the soup with crusty bread for dipping into the lemony broth.

Fresh sides: A simple green salad or sliced vegetables make a crisp contrast to the soft chickpeas and cooked vegetables.

Recipe notes & tips

• Sort through the dried chickpeas before soaking to remove any stones.
• Use a bowl large enough for the chickpeas to soak in plenty of water.
• Keep the pot covered during the simmer, checking the liquid level occasionally.
• Add boiling water if the soup becomes too dry while cooking.
• Stir in the lemon juice only after removing the pot from the heat.

Variations

• More lemon: Add a little extra lemon juice at the table for a sharper finish.
• Fresh herbs: Scatter chopped fresh parsley over the soup when serving.
• Extra vegetables: Add more carrot or celery while sautéing the vegetables.
• Chilli: Add a pinch of chilli flakes with the black pepper for a gentle heat.
• Thicker broth: Mash a few cooked chickpeas into the soup before adding the lemon.

Common mistakes to avoid

• Skipping the soak: The method relies on soaked chickpeas, so give them at least 12 hours in water.
• Forgetting to sort: Pick through the dried chickpeas before rinsing to remove stones.
• Letting the pot dry out: Check the liquid as the soup cooks and top up with boiling water if needed.
• Cooking by the clock alone: Check the chickpeas for softness, since the stated simmer is an approximate range.
• Boiling too hard: Reduce the heat to medium after the initial boil and keep the pot covered.
• Adding lemon too early: Stir it in after taking the soup off the heat, as the method directs.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until hot, adding a little water if the soup has thickened.

Frequently asked questions