Greek Lemon Chickpea Soup
Recently I learned about this Greek lemon chickpea soup (also known as ravithia) and ever since I tried making it I am now hooked! It’s hearty and bright with good lemony flavor, kissed with subtle notes of oregano and bay leaf. And not only is it quick and simple to make, it’s super economical too. And just like my Red Lentil Curry (Masoor Dal), it’s vegan and gluten free, making it an easy offering for guests following these diets.
What Ingredients go in Greek Lemon Chickpea Soup?
You only need a handful of basic staples for this Greek delicacy. They are:
- Chickpeas
- Onion
- Carrot
- Celery
- Garlic
- Oregano
- Bay leaves
- Lemon
- Olive oil
Can I Use Dried Chickpeas?
Yes. If you are using dried chickpeas, you would need about 1-1/2 – 2 cups to equal 2 cans (19fl. oz each). Simply soak the dried chickpeas in 3 times their amount of water overnight. Rinse well the next morning and cover with fresh water. Bring to a boil and cook about 45 minutes to 1 hour, adding more water as necessary to keep them submerged.
You can also pressure cook them for 10-15 minutes, then allow the cooker to cool off naturally. This takes an additional 10-15 minutes. Once the pressure valve drops, open the cooker, drain and they are ready to use.
Can I Use Bottled Lemon Juice?
You certainly can if that’s all you have, but nothing beats the bright flavor of a fresh lemon. To get the most juice out of it, use at room temperature and roll the lemon on the countertop a few times to soften it slightly. You will always get more juice out of it!
How Long Does Greek Lemon Chickpea Soup Keep?
This soup has a good shelf life of 3-5 days covered in the fridge. In fact, it tastes better with each day!
Can I Freeze Greek Lemon Chickpea Soup?
Yes you can! Freeze in a plastic or freezer safe glass container for up to 1 month.
What Can I Serve Greek Lemon Chickpea Soup With?
This soup goes beautifully with a simple green salad with an olive oil and vinegar dressing. You can also enjoy it with some warmed pita bread or any crusty bread of your choice.
I know that when you try this Greek chickpea lemon soup, you’ll be quite surprised at how good this flavor combination is. It’s so simple and economical for these tough times we’re living in, and it suits nearly every dietary need. And if you do try it, please don’t forget to rate the recipe and let me know how you enjoyed it!
Greek Lemon Chickpea Soup (Ravithia)
Equipment
- Pressure cooker optional
- Large pot
- Blender, grinder or food mill optional
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium carrot, diced
- 1-2 stalks celery, diced
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 bay leaf
- 1½ teaspoons dried oregano
- 4-6 cups vegetable stock or water
- 2 cans chickpeas, drained (or 2 cups dried, see notes) 19 fl. oz each
- 1-2 lemons, juiced
- ¼ teaspoon black pepper
- Olive oil for drizzling
Instructions
- In a large pot, heat olive oil over medium. Add onions, carrots, celery and 1 teaspoon salt. Sautee for 2-3 minutes until softened.
- Add garlic, bay leaf and oregano. Cook another 45-60 seconds. Add vegetable stock or water and cover the pot. Bring to a boil and lower the heat to a simmer. Cook, covered, for 15-20 minutes or until the vegetables are soft.
- Add chickpeas. Cover again and cook another 10 minutes.
- Remove 1-2 cups of the chickpeas from the pot (depending on how thick you would like your broth to be) and add to a blender, grinder or food mill. Puree until smooth, then add back into the pot. Cook an additional 5 minutes.
- Add lemon juice and pepper. The amount of lemon juice needed may vary according to your taste. Season with additional salt, if necessary. Serve with pita or crusty bread.