Revithia-- Greek Chickpea and Herb Soup
This soup is hearty and filling but tastes light and bright with the herbs and lemon. Erin Stanley made a version for one of our Taste of Granor Dinners in February 2023 introducing us all to a new combination.
Ingredients
1/2 tsp cumin seed
1 tsp dried oregano
1 onion, sliced thinly
4 cloves garlic, minced
1/2 cup dry white wine
2 cups dried chickpeas, soaked overnight
8 cups water
5-10 sprigs each dill and parsley
1/2 cup olive oil
1 lemon, zest and juice
4 oz feta crumbled
Method
- In a large soup pot, heat a glug of olive oil over medium heat
- Briefly fry the cumin and oregano
- Add the onions and garlic with a big pinch of salt reducing the heat to medium low
- When the onions are soft, add the white wine and reduce until almost dry
- Add the soaked chickpeas and water
- Bring to a boil, reduce to a simmer and cook until the chickpeas are very tender
- Taste for salt and then lightly blitz the soup with an immersion blender to make it chunky
- While the soup is cooking, blend the parsley, dill, lemon zest, pinch of salt, and the olive oil in a food processor to make an herby oil
- Just before serving add the lemon juice to the soup, taste and adjust seasoning one more time
- Divvy into bowls, top with the crumbled feta, and the herby oil
