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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

  1. 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.
  2. 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.
  3. 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.
  4. Quality Ingredients: Use high-quality olive oil and fresh herbs. Olive oil adds richness, while herbs enhance the aroma and flavor profile.
  5. 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

Instructions

  1. Preparation: If using dried chickpeas, rinse and soak them in water overnight. Drain and rinse them again before cooking.
  2. Sautéing Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
  3. Cooking Chickpeas: Add the soaked chickpeas (or canned chickpeas) to the pot. Pour in the vegetable broth or water, and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 60-90 minutes if using dried chickpeas, or 30 minutes if using canned chickpeas, until the chickpeas are tender.
  4. Seasoning and Lemon: Stir in the dried oregano, salt, and pepper. Add the lemon juice gradually, tasting as you go to reach your desired level of tanginess.
  5. Adjusting Consistency: For a creamier texture, use an immersion blender to blend part of the soup, or blend a few cups in a regular blender and return it to the pot.
  6. Finishing Touches: Adjust the seasoning as needed. Serve hot, garnished with fresh parsley or dill and a drizzle of olive oil.

Storage Methods

  • Refrigeration: Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stove over medium heat, adding a bit of water or broth if needed to adjust the consistency.
  • Freezing: This soup freezes well. Store in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.

Variations

  1. Herb Variations: Add fresh herbs like thyme, rosemary, or bay leaves during cooking for a different flavor profile.
  2. Spicy Version: Add a pinch of red pepper flakes or a diced chili pepper to the sautéed vegetables for a spicy kick.
  3. Vegetable Add-ins: Include additional vegetables such as potatoes, spinach, or kale for extra nutrients and flavor.
  4. Creamy Variation: For a richer version, stir in a bit of coconut milk or cashew cream towards the end of cooking.

Benefits of Ingredients

  • Chickpeas: High in protein, fiber, and essential vitamins and minerals. They are great for digestion, blood sugar regulation, and maintaining heart health.
  • Lemon: Rich in vitamin C and antioxidants. Lemon aids in digestion, boosts the immune system, and enhances the absorption of iron from chickpeas.
  • Olive Oil: A key component of the Mediterranean diet, olive oil is rich in healthy fats and antioxidants, promoting heart health and reducing inflammation.
  • Garlic and Onion: Both are known for their immune-boosting properties, helping to fight infections and improve heart health.

This Vegan Greek Chickpea Soup with Lemon is not only a celebration of Greek culinary traditions but also a hearty, nutritious meal that fits perfectly into a vegan lifestyle. Enjoy the warm, zesty flavors and the health benefits of this wholesome dish!