Greek Chickpea Soup

This one-pot Greek chickpea soup, or revithia, takes 30 minutes and comes together with zucchini, spinach, carrots, and a big squeeze of lemon. Vegan, gluten-free, no cream, 23g protein and 10g fiber per bowl.

5 from 23 votes

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Prep Time 5

Cook Time 25

Total Time 30

Serving servings

Ingredients

1 to 2 Tablespoons olive oil
1 small yellow onion, diced
2 to 3 large carrots, peeled and chopped
2 large celery ribs, chopped
1 medium zucchini, cut into half-moons
3 large garlic cloves, minced
1 teaspoon dried thyme
¾ teaspoon dried oregano
½ teaspoon crushed red pepper, optional for spice
1 teaspoon salt, more to taste
½ teaspoon black pepper
2 cans (15-ounce) of chickpeas, drained and rinsed (about 3 cups / 500g drained)
6 cups low-sodium vegetable broth, or chicken bone broth
3 - 4 cups baby spinach
¼ cup fresh parsley, chopped
1 large lemon, juiced
Optional garnishes: fresh parsley, feta cheese, or parmesan cheese

Instructions

Heat the oil. Warm 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook 3 to 5 minutes, until translucent.
Add the vegetables. Stir in the carrots, celery, and zucchini and cook another 2 to 3 minutes.
Season. Add the garlic, thyme, oregano, crushed red pepper, salt, and pepper. Cook 1 minute, until the garlic is fragrant.
Simmer. Add the chickpeas and broth. Bring to a boil, then reduce to medium-low and simmer 20 minutes.
Blend part of the soup. Transfer 1 to 2 cups (broth and chickpeas) to a blender and pulse a few times. Skip the zucchini and celery; carrots and onion are fine. No blender? Mash 1 cup of chickpeas with a fork, or pulse an immersion blender 5 to 10 times right in the pot.
Stir it back in. Return the blended mixture to the pot. You still want whole chickpeas, so don't blend everything.
Finish off the heat. Turn off the burner, then add the spinach, parsley, and lemon juice. Stir 1 to 2 minutes, until the spinach wilts.
Serve. Ladle into bowls with extra parsley and crumbled feta on top if you like.

Notes

Storing: Keep in an airtight container in the fridge for 4 to 5 days. It thickens as it sits, so add a splash of broth when you reheat.

Freezing: Cool completely, then freeze in individual portions for up to 3 months.

Reheating: Microwave 30 to 90 seconds, or warm on the stovetop over low heat, stirring now and then.

Dried chickpeas: Use 1½ cups dried, soaked in water 8 to 10 hours until doubled in size, then simmer 60 to 90 minutes instead of 20.

Slow cooker: Sauté the vegetables first, then add everything except the spinach and lemon and cook on low for 4 to 6 hours. Stir those in at the end.

Add protein: Brown 1 pound ground turkey or chicken with the onions, then continue with the recipe.

No blender: Mash 1 cup of chickpeas with a fork before adding them in step 4, or pulse an immersion blender right in the pot.

Nutrition: Calculated from the recipe as written with low-sodium broth. Numbers will shift if you swap the broth or add meat.

Nutrition

Course Dinner, Lunch

Cuisine Greek

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