Title: « Greek Chickpea Soup (Revithia): A Simple and Comforting Classic »

1. If Using Dried Chickpeas:
   • Soak the chickpeas overnight in water. Drain and rinse them before cooking.
   • Boil them in fresh water for about 1 hour, or until tender. Drain and set aside.
2. If Using Canned Chickpeas:
   • Simply drain and rinse them well.

Step 2: Sauté the Vegetables

1. Heat olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until softened and fragrant.

Step 3: Simmer the Soup

1. Add the chickpeas, oregano, bay leaf, and vegetable broth to the pot. Stir well.
2. Bring the soup to a boil, then reduce the heat to low and simmer for 20–25 minutes, allowing the flavors to meld.
3. Remove the bay leaf after cooking.

Step 4: Add Lemon and Season

1. Stir in the lemon juice and season the soup with salt and black pepper to taste.
2. For a thicker soup, use an immersion blender to blend a portion of the soup, then stir it back into the pot.

Step 5: Serve and Garnish

1. Ladle the soup into bowls.
2. Drizzle with a little extra olive oil, sprinkle with fresh parsley, and serve with crusty bread or pita.

Why You’ll Love This Recipe

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