Greek Chickpea Soup (Revithosoupa)

Fresh parsley, chopped
Crusty bread or pita for serving
Instructions
1. Prepare the Chickpeas:
If using dried chickpeas, rinse and soak them in plenty of water overnight. Drain and rinse before cooking.
Place the soaked chickpeas in a large pot, cover with water, and simmer for 1–1.5 hours until tender. Drain and set aside.
2. Sauté Aromatics:
Heat olive oil in a large pot over medium heat.
Add the chopped onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
3. Combine Ingredients:
Add the cooked (or canned) chickpeas to the pot along with the vegetable broth and bay leaf.
Stir in the dried oregano, salt, and pepper.
4. Simmer:
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20–30 minutes, allowing the flavors to meld.
5. Add Lemon Juice:
Remove the bay leaf and stir in the freshly squeezed lemon juice. Adjust the seasoning with more salt, pepper, or lemon if needed.
6. Serve:
Ladle the soup into bowls and drizzle with a bit of olive oil.
Garnish with fresh parsley and serve with crusty bread or warm pita.
Tips and Variations