Story and Background
Vegan Greek Chickpea Soup with Lemon, also known as “Revithosoupa,” is a comforting and nutritious soup that’s deeply rooted in Greek cuisine. Traditionally, it’s a simple dish made from pantry staples like chickpeas, lemon, and olive oil, embodying the Greek philosophy of simplicity and respect for ingredients. This soup is not just a meal; it’s a representation of Greek hospitality and tradition, often prepared during the colder months to warm the soul. The addition of lemon brightens the dish, adding a tangy note that complements the earthiness of chickpeas, making it a favorite for many.
Legend has it that the recipe has been passed down through generations in Greek households, with each family adding its unique touch. Some variations may include herbs like rosemary or thyme, while others may feature a more robust garlic flavor. The vegan version of this soup retains all the traditional flavors but omits animal products, making it suitable for those on plant-based diets. Its simplicity, combined with its rich flavors, makes it a beloved dish in the Mediterranean diet, known for promoting health and longevity.
Tips and Key Points to Consider
- Soaking Chickpeas: If using dried chickpeas, ensure they are soaked overnight to reduce cooking time and improve digestibility. Canned chickpeas can be used for convenience, but dried chickpeas offer a more authentic texture and flavor.
- Balancing Flavors: The key to this soup is balancing the tanginess of the lemon with the earthiness of the chickpeas. Taste as you go and adjust the lemon juice and salt accordingly.
- Consistency: Some prefer the soup chunky, while others blend a portion for a creamier texture. Decide on the consistency that suits your preference and adjust the cooking method accordingly.
- Quality Ingredients: Use high-quality olive oil and fresh herbs. Olive oil adds richness, while herbs enhance the aroma and flavor profile.
- Serving: This soup is best served hot, garnished with fresh herbs like parsley or dill and a drizzle of extra virgin olive oil for an added depth of flavor.
Ingredients
- 1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 1 large carrot, diced
- 2 stalks celery, diced
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh lemon juice (adjust to taste)
- 6 cups vegetable broth or water
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley or dill for garnish
