Greek Chickpea Soup - Revithosoupa
Greek Chickpea Soup (Revithosoupa) is a traditional Greek vegan soup that uses simple ingredients. This version uses canned chickpeas and it is ready in 20 minutes.
- 1 can chickpeas 15 0z
- 6 cloves garlic minced
- 1 potato medium, cubed
- 2 springs rosemary fresh, chopped
- 1 tbsp pomegranate seeds
- 1/2 teaspoon black peppercorns crushed
- lemon juice to taste
- salt to taste
- 1 tbsp olive oil extra virgin
In a heavy soup pot heat up olive oil and add garlic with rosemary; cook for a minute and add potatoes. Make sure not to burn the garlic.
Add 4 cups of water or broth, cover and let cook for about 15 minutes, add rinsed chickpeas, cover and cook for another 5 minutes.
Add salt, pepper and lemon juice. Adjust seasoning to your liking. Add more water if needed.
Serve with pomegranate seeds and enjoy.
Calories: 150kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 493mg | Fiber: 3g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 16.3mg | Calcium: 61mg | Iron: 4mg