Greek Chickpea Soup with Lemon and Olive Oil (Revithia)

Kalyn's KitchenReviews(3)
ScillyL: "So easy and delicious! There was no food left but…" Read More
9Ingredients
320Calories
50Minutes

Ingredients

  • 1 cup dried chickpeas (garbanzo beans soaked 12-18 hours)
  • 1 onion (chopped into pieces about 1/4 inch)
  • 4 tablespoons olive oil (preferably Greek olive oil for this dish)
  • 1 teaspoon oregano (dried Greek)
  • 1 teaspoon dried parsley
  • 8 cups water
  • 1 teaspoon salt (or a bit more, I used Vege-sal)
  • ground black pepper (fresh, to taste)
  • 1/4 cup lemon juice (fresh squeezed, more or less to taste; I like a lot of lemon flavor)
Read Directions

NutritionView more

320Calories
Sodium26%DV630mg
Fat26%DV17g
Protein20%DV10g
Carbs12%DV35g
Fiber36%DV9g

PER SERVING *

Calories320Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat2.5g13%
Trans Fat
Cholesterol
Sodium630mg26%
Potassium500mg14%
Protein10g20%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate35g12%
Dietary Fiber9g36%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(3)

Yummly User
ScillyL 7 Jan
So easy and delicious! There was no food left but a bit of fresh parsley at home so I gave it a go, using 2 cans of chickpeas with their brine and 3 garlic cloves. A bit of marjoram and wild thyme from the Albanian mountains made it really savory. I WILL eat the whole thing. It’s like the child of hummus and Lebanese orange lentils soup.
louise g. 15 May 2016
The photos on yummly are very important to me as I choose what to cook and which yums to save. They serve as guides to how to prepare the recipe and how the final product should appear. As fairly new to Yummly, I am finding that each recipe author presents directions in a different manner. Some are very detailed and specific; while others are general. When I arrived at the step of blending my cooked chickpeas, it seemed as if the "soup" was too thin comparing it to the photo. Also even after soaking my beans for longer than inidicated, it took a very long time for the beans to soften in the cooking water. I was tempted to open a can of chickpeas to the blender to thicken it a bit. But if the intended effect is a thin creamy bisque soup, I would feel more confident knowing that. But all that being said, the soup was a success at the dinner party.
Dana B. 28 Feb 2016
Really easy to make, delicious, simple and filling. I garnished it with fresh parsley and a tiny bit of lemon rind curls to make it pretty....loved it!