Greek Chickpea Soup (Revithia) is a traditional Vegan Mediterranean soup made with chickpeas, herbs and bright lemon broth.

Scale

½ cup olive oil + extra 2 tbsps, divided

1 large red onion

2 cloves garlic

2 celery sticks

1 carrot

2 tbsps oregano

1 sprig rosemary, needles only, minced

1 bay leaf

2 x 400 g (14 oz) chickpea cans (or 450 g / 1 lb dry chickpeas)

750 ml (3 cups) vegetable stock

2 lemons, juice of

Fresh parsley, optional

1. Heat the olive oil in a large pot and fry the onion over medium heat for 1-2 minutes until it softens.

2. Add the garlic and cook for 30 seconds.

3. Add carrot, celery, oregano, rosemary and bay leaf.

4. Stir in chickpeas and vegetable stock.

5. Bring to simmer, lower heat and cook 25-30 minutes with lid on.

6. Turn off heat, add extra olive oil, lemon juice and parsley.

7. Season with salt and pepper and serve.

Add extra lemon to taste.

Mash some chickpeas for thicker texture.

Serve with crusty bread.