Greek Chickpea Soup with Lemon (Revithia)

Add in the fragrant garlic and cook for a brief 30 seconds, just until it releases its aroma.

Now, introduce the carrot and celery, along with the oregano, rosemary, and bay leaf. Stir them together to combine the flavors.

Add the chickpeas and vegetable stock, stir well, and bring the mixture to a gentle simmer.

Reduce the heat, cover the pot, and let the soup simmer for 25-30 minutes, allowing the flavors to meld beautifully.

Once the soup is ready, turn off the heat. Stir in the additional olive oil, fresh lemon juice, and if you like, some parsley for an extra layer of flavor. Season to taste with salt and freshly ground black pepper.

Serve this Greek delight warm, accompanied by crusty bread for a complete meal.

Additional Tips:

If the soup seems too thick for your liking, feel free to add more vegetable stock to adjust the consistency.

For a thicker soup, lightly mash some of the chickpeas.