Greek Chickpea Soup Recipe – Simple Recipe Ever:- Revithosoupa, which is another name for Greek Chickpea Soup, is a dish that is popular in Greek cuisine. It is a dish that is both substantial and nourishing. Chickpeas, tomatoes, onions, and herbs are some of the simple ingredients that go into making this soup, which is not only warm and cozy but also tasty.
Greek Chickpea Soup Recipe – Simple Recipe Ever
It is an excellent choice for a relaxed evening meal or as a starter for a dinner party that is inspired by Greek cuisine. This soup is guaranteed to become a favourite in your collection of recipes due to the fact that it contains healthful components and a variety of flavourful elements.
Ingredients
- 2 cups dried chickpeas, soaked overnight
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for sauteing
- Fresh parsley for garnish
Also see :
Instructions
Chickpeas that have been soaked should be drained and rinsed. Put aside for later. In a large saucepan, bring the olive oil to a temperature of medium.
Approximately five minutes after adding the chopped onion, saute it until it becomes translucent. The pot should now have the minced garlic, carrots, and celery that have been diced.
Cook for an additional five minutes, stirring the mixture occasionally. Incorporate the chickpeas that have been soaked, chopped tomatoes, vegetable broth, bay leaves, dried oregano, and dried thyme into the mixture.
When the soup reaches a boil, immediately turn the heat down to a low setting. For around one to one and a half hours, or until the chickpeas are cooked, cover and simmer the mixture.
After the chickpeas have reached the desired level of doneness, drain the soup and remove the bay leaves.
Add salt and pepper to taste, and season with salt. With a garnish of fresh parsley, serve the soup while it is still hot.
Nutrition
- Serving size: 1 cup
- Calories: 200
- Total Fat: 4 g
- Saturated Fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 600 mg
- Total Carbohydrate: 34 g
- Dietary Fiber: 8 g
- Sugars: 6 g
- Protein: 10 g
Tips
On the off chance that you are pressed for time, you can substitute dried chickpeas for canned chickpeas.
Before adding them to the soup, you should be sure to give them a thorough irrigation. In order to enhance the flavour of the vegetables, you can saute them in a mixture of butter and olive oil together.
This soup is even more delicious the following day, so you might want to consider making a double batch and putting some of it aside for later use.
Other vegetables, such as spinach, kale, or bell peppers, can be added to the soup in order to fulfil your personal preferences.
FAQ
Q.1) Can I freeze Greek Chickpea Soup?
Providing that it is stored in an airtight container in accordance with the instructions, this soup can be frozen for up to three months. After allowing it to defrost in the refrigerator for an entire night, you can then reheat it on the stove top or in the microwave before serving it.
Q.2) Can I use canned chickpeas instead of dried ones?
Yes, without a doubt! These chickpeas, which have been canned, are an excellent choice for this recipe. You need to make sure that you remember to give them a really thorough rinsing before you add them to the soup.
Q.3) Can I make this soup in a slow cooker?
Certainly, you are able to modify this recipe to fit in a slow cooker. Before adding the additional ingredients to the slow cooker, just sauté the onions, garlic, carrots, and celery in a skillet. After that, move the vegetables to the slow cooker. If you want the chickpeas to be soft, cook them on low for six to eight hours or on high for three to four hours.
