Heartwarming Greek Chickpea Soup Revithia for Cozy Nights

A warm bowl of Greek Chickpea Soup (Revithia) filled with protein-packed chickpeas and vibrant vegetables, perfect for chilly evenings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: APPETIZERS

Cuisine: Greek

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

3 cans (15 oz) Chickpeas The star ingredient, providing plant-based protein and a creamy texture.
2 tablespoons Extra virgin olive oil Adds richness and depth of flavor.
1 large Onion, chopped A foundational flavor that enhances the soup's aroma.
2 Carrots, cut into discs Sweetness and color that brighten up the dish.
3 cloves Garlic, grated Infuses the soup with a robust essence.
¼ teaspoon Red pepper flakes A little kick of heat.

For the Garnish

2 tablespoons Lemon juice Brightens the dish and brings balance.
3 tablespoons Tahini Adds creaminess and nutty flavor.
4 cups Vegetable broth Forms the flavorful base for this soup.
½ teaspoon Salt Enhances all the flavors.

Equipment

Large Pot

Method

Heat the olive oil in a large pot over medium heat.
Sauté the chopped onion and carrots until softened, approximately 5-7 minutes.
Add the grated garlic and red pepper flakes, cooking for an additional minute.
Incorporate the chickpeas, vegetable broth, salt, and pepper, then bring everything to a boil.
Simmer the mixture for about 15 minutes over low heat.
Stir in the lemon juice and tahini just before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 42gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 4mg

Notes

Serve with freshly chopped parsley for an added layer of flavor. Store leftovers in an airtight container for up to 3 days.

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