This heartwarming recipe, loved for generations, will transport you to the Greek culinary realm. “Revithia,” another name for Greek chickpea soup, is a delicious concoction of basic ingredients that come together to make a satisfying and savory meal. This cuisine, which has strong roots in Greek culture, provides not only nourishment but also an exploration of the past and present.
Greek chickpea soup, well-known for its ease of preparation and nutritional value, is a treasured classic in Greek cooking. This soup, which mostly consists of chickpeas, olive oil, onions, garlic, and a few other herbs and spices, is a perfect example of Mediterranean cooking since it combines healthful, fresh ingredients in a way that brings out their inherent tastes.
Chickpea soup (revithia) Variations
Though many people value the authenticity of the classic Greek chickpea soup recipe, there are a few modifications that let you get creative and customize it. Here are some concepts to consider.
- Vegetarian/Vegan: Omitting any meat or meat-based broth, this version of the soup is perfect for vegetarians and vegans.
- With Lemon: Adding a splash of lemon juice just before serving adds a refreshing citrusy twist to the soup.
- Spicy: For those who enjoy a bit of heat, adding a pinch of red pepper flakes or a drizzle of hot sauce can give the soup a spicy kick.
- Creamy: Pureeing a portion of the soup and adding it back in creates a creamier texture, perfect for those who prefer a smoother consistency.
You can be creative and modify the recipe to fit your dietary requirements and taste preferences.
History
Greek chickpea soup has centuries-long history and is deeply ingrained in Greek cooking culture. Because of their adaptability and nutritional richness, chickpeas, often referred to as garbanzo beans, have long been a mainstay in Mediterranean cooking. Chickpea soup became a beloved dish for both peasants and nobles in Greece, a country known for its fresh herbs and olive oil.
A modest peasant dish created out of need and ingenuity, chickpea soup has a long history. It was a hearty dish with simple ingredients that kept people fed during hard times. It developed into a popular comfort food that people of all social classes cherish over time.
Greek chickpea soup, a hearty and simple to make. This chickpea soup is with no doubt the perfect dish for a cold winter’s day.
Served frequently at holidays and family get-togethers, Greek chickpea soup is still a representation of Greek warmth and tradition. Its continued popularity is a testament to both the classic appeal of Greek food and its enduring history.
Serve this delicious traditional chickpea soup while still warm with freshly ground pepper and of course some Greek village bread (χωριατικο ψωμι) to dig in all that delicious sauce! Enjoy!
Chickpea Soup
Equipment
- 1 Pressure cooker Strongly reccommed it to save cooking time
Ingredients
- 500 grams dry chickpeas
- 1 large onion chopped
- 2 cloves garlic
- 1 bay leaf
- 1 tbsp oregano
- 1/2 cup olive oil
- 2 liters cold water
- salt and pepper
Instructions
Chick pea preparation
- Wash dry chickpeas with plenty of water and drain.
- Fill a bowl with enough water to cover the chickpeas and allow them to soak overnight or at least 12 hours before cooking. Add a tablespoon of salt in the water. The salt will soften up the chick peas.
Cooking Instructions
- Drain the chickpeas and rinse very well with cold water.
- Fill the pressure cooker with 2 liters of cold water and place the chickpeas into the pressure cooker. (If using a regular pot follow the same instructions)
- Place pressure cooker on medium to high heat, bring to boil. (If using a regular pot follow this procedure as well)
- Allow to come to a low boil. There will be some foam floating on top of the water. Skim the foam off. Leave on the heat.
- In the meanwhile, chop the onion and garlic. Have all the rest of the ingredients handy.
- Add the onion, garlic, bay leaf, oregano olive oil and pepper, Do Not add salt, just the pepper. Salt can be added to taste when ready to eat. . This is to ensure the chick peas are cooked tender. (If using a regular pot follow this procedure as well)
- Close the top of the pressure cooker and wait until the valve goes up. That is when we start timing the rest of the cooking time. (If using a regular pot it may take more than 90 minutes for a soft, tender chickpea. Keep an eye on the pot and if it needs a little more water, pour in only Hot water. Check tenderness once in a while after 1 hour)
- Once the valve is up in the pressure cooker, lower the heat to simmer and cook for 30 minutes. After 30 minutes take pressure cooker off the heat.
- To release the pressure in your cooker follow the manufacturer's instruction for use. (WARNING – Do Not Open Pressure Cooker until all air is released)
- To make the soup thicker, mix the juice of 2 lemons with corn starch. Whisk well and pour into the pressure cooker. (If using a regular pot, follow this procedure once you have determined the chickpeas in the soup are ready)
- Once this mixture is put into the soup, leave the lid off the pressure cooker or standard pot and place on medium heat for about ten minutes. Once ready, remove the bay leasf. Soup is ready to serve!
