Greekstyle Chickpea Soup/Revithosoupa (Dumpling Option)
Heat oil in a soup pot over medium heat
1
Add carrots, celery, onions and garlic - sauté until onion is softened and veggies are tender
2
Add the herbs and miso paste if using (miso is my optional add in and flavour booster)
3
Stir in chickpeas canned or cooked (recipe includes directions for either) & the broth (veggie or chicken)
4
And the lemon zest - bring to a boil then reduce heat to a simmer & cook for 20 min until veggies & chickpeas are tender
5
I like mine brothy but if you would like it a little thicker remove 1/2-1 cup of the chickpeas and purée
6
Stir puréed chickpeas back into the soup
7
Serve with an extra drizzle of olive oil - (recipe includes an option with dumplings as shown here)
9
A dollop of Greek yoghurt, fresh chopped herbs and extra lemon wedges
10
Full recipe details linked for the soup and the dumplings if you wanted to add those in
11
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