Greece · Greece

Revithia Soupa

Name: Revithia Soupa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greece
Ingredients: canned chickpeas, drained and rinsed 600 g; onion 150 g; olive oil 35 ml; water 800 ml; lemon juice 30 ml; dried bay leaf 1 piece; salt 3 g; black pepper 0.5 g

A quick version using cooked chickpeas, onion and olive oil, thickened by mashing some beans and finished with lemon.

40 minutes · 4 servings · Easy

This is the fast version of revithia, which is otherwise a long dish involving dried chickpeas. Using cooked chickpeas and mashing some of them to thicken the broth is the shortcut, and it changes the texture to something closer to a velouté. Lemon goes in at the very end so the soup stays bright.

Ingredients

canned chickpeas, drained and rinsed600 g
onion150 g
olive oil35 ml
water800 ml
lemon juice30 ml
dried bay leaf1 piece
salt3 g
black pepper0.5 g

Directions

1
Rinse and drain chickpeas. Finely dice the onion and squeeze and measure the lemon juice.
The chickpeas are free of canning liquid.
2
Warm olive oil in a saucepan and cook onion over medium-low heat for 5 minutes.
The onion turns translucent without browning.
3
Add chickpeas, water, bay leaf, salt and pepper. Bring to a simmer and cook partly covered for 20 minutes.
The chickpeas are hot throughout and easily crushed.
4
Remove the bay leaf. Mash a ladleful of chickpeas against the side of the pot, stir them back in and add lemon juice. Simmer for 3 minutes and serve.
The broth is lightly thickened but still pours freely.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content