Indulge in a bowl of Mediterranean-inspired Greek Chickpea Soup with Lemon (Revithia), where each spoonful overflows with a medley of vegetables and the essence of the Mediterranean. Ideal for chilly winter evenings, this revithia soupa not only tantalizes your taste buds but also offers a hearty, nourishing meal. Its naturally vegan composition pairs exquisitely with crusty bread, making it the perfect comfort dish.
Ingredients:
½ cup olive oil, plus an additional 2 tablespoons (divided)
1 large red onion, finely diced
2 cloves of garlic, minced
2 celery stalks, sliced
1 carrot, diced
2 tablespoons oregano, dried or fresh
Needles minced from 1 sprig of rosemary
1 bay leaf for added flavor
2 cans (14 oz each) of chickpeas, or 1 lb dry chickpeas soaked and cooked
750 ml (about 3 cups) rich vegetable stock
Juice of 2 zesty lemons
Freshly chopped parsley (optional, but recommended for a burst of freshness)
Preparation:
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