Vegan Greek Chickpea soup, known as Revithiosoupa is a hearty, comforting soup with the simplest yet most delicious flavors. A bowl of this soup is all you need to warm up your soul on a cold night

Being an Indian, I naturally am inclined to hot and spicy food. I love the cuisines in which a lot of chilies are used like Korean, Mexican, and Malaysian.

Even for an average Indian, my tolerance for heat in food is quite high. I rarely find any food marked as extra spicy on the menu card to be spicy enough for me.

Until I started my food voyage, I never enjoyed a savory dish without extra chilies in it.

However, now that I have started exploring more cuisines, I have become more adaptable to different flavors and learned to enjoy the simplest and mildest dishes.

Strangely, despite having almost no trace of heat in them, some of the Iranian dishes like Fesenjan and Greek dishes like Greek Watermelon Salad, Greek Yogurt dip are now in my list of favorite dishes.

Though I still love hot and spicy food, I equally enjoy milder flavors.

Today’s recipe- Greek Chickpea soup, known as Revithiosoupa is one such recipe which is one of the most comforting recipes I have ever tasted, created by using simplest of the ingredients.

Note: Never use canned chickpeas to make this recipe, just like Indians, Greeks also soak dry chickpeas and then cook them to make their recipes. Though time-consuming, the level of flavors in dishes prepared using dry chickpeas can never be reached if you use canned ones.

Just soak your bread in this creamy chickpea soup with olive oil and you will be in heaven. A real comfort food.

More Vegan Chickpea recipes:

What type of food do you prefer – Hot and spicy or something mild? Did traveling change your food choices too? If yes, please share your experience with me. I love to hear from my readers.

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How to make Vegan Greek Chickpea Soup?

Vegan Greek Chickpea Soup - Revithiosoupa Vegan Greek Chickpea soup, known as Revithiosoupa is a hearty, comforting soup with the simplest yet most delicious flavors. A bowl of this soup is all you need to warm up your soul on a cold night. 0 from 0 votes Print Pin Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 5 people Calories: 175 kcal Author: Vandana Chauhan Ingredients 1.5 cups dry chickpeas

1 large onion finely chopped

4-5 garlic cloves minced

2 tbsp dry oregano

1/2` tbsp chili flakes optional

3 tbsp olive oil

Juice of 1/2 a lemon adjust the quantity as per your taste

Salt as per taste Instructions Wash and soak dry chickpeas in water for atleast 7 hours or overnight.

Put the soaked chickpeas and water in a pressure cooker. The level of water shall be slightly above the chickpeas. Pressure cook till three whistles on medium flame. We want to partially cook the chickpeas.

Heat around a tablespoon of olive oil in a pot and add minced garlic to it. Saute for a few seconds and then add the chopped onion. Cook till it becomes translucent.

Add the boiled chickpeas, along with the water in which it was cooked, salt, oregano, chili flakes, and olive oil. Mix well, cover the pot and allow to cook on low flame for another 20-30 minutes.

To serve, take out the soup in a bowl, drizzle some olive oil, lemon juice, and chopped parsley. Dip your toasted bread in this creamy vegan chickpea soup from Greece and enjoy. Notes To save time, I use pressure cooker and partially cook the chickpeas. However, the real taste comes from the slow cooking of chickpeas in a pot over low flame. So, once the chickpeas are partially cooked, I allow them to cook in a normal pot for 25-30 minutes.If you want, you can skip the pressure cooker step and do the entire cooking in a normal pot. It will take around 1.5-2 hours to cook it like that, Nutrition Calories: 175 kcal | Carbohydrates: 18 g | Protein: 5 g | Fat: 10 g | Saturated Fat: 1 g | Sodium: 19 mg | Potassium: 226 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 285 IU | Vitamin C: 3 mg | Calcium: 68 mg | Iron: 2 mg Tried this recipe? Tag me on instagram #greenbowl2soul



