Chickpea Soup with Lemon & Rosemary (Ρεβίθια Σούπα)
Serves 4 (Makes 6 cups soup)
Lemony Chickpea and Rosemary Soup is made with pantry staples. Peeled, cooked chickpeas are simmered a short time with sautéed onions, water, and rosemary, then pureed and brightened with fresh lemon juice. Rosemary flavor is vital to this soup, so fresh rosemary is best. However, crushed dried rosemary can be used in a pinch; while the soup isn’t all it can be, it’s still delicious.
2 1/2 cups cooked chickpeas (2 15-oz cans), peeled
1/4 cup olive oil
3 cups diced onions (1/4” dice)
4 cups water
1 Tbsp. minced rosemary, plus 1 tsp.
1 tsp. salt
Freshly ground black pepper
1/4 cup lemon juice
Best quality extra-virgin olive oil for drizzling
Rosemary sprigs for garnish
Sauté onions, lightly seasoned with salt and freshly ground black paper, in olive oil until onions soften and start to turn golden. Stir in peeled chickpeas, water, and 1 Tbsp. rosemary. Bring to a boil, turn down heat, and simmer for 30-40 minutes until onions are meltingly soft and flavors have melded together. Puree soup until smooth with stick blender, food processor, or blender. Stir in lemon juice, 1/2 tsp. salt, and 1 tsp. rosemary. Taste and add salt, lemon juice, or rosemary, as needed. If soup is too thick, add more water until it’s the texture you prefer.
Ladle into bowls, drizzle with olive oil, and garnish with rosemary sprigs.