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Greek Chickpea Soup with Lemon (Revithia)
Ingredients
  • ½ cup olive oil + extra 2 tbsps, divided
  • 1 large red onion
  • 2 cloves garlic
  • 2 celery sticks
  • 1 carrot
  • 2 tbsps oregano
  • 1 sprig rosemary, needles only, minced
  • 1 bay leaf
  • 2 x 400 g (14 oz) chickpea cans (or 450 g / 1 lb dry chickpeas)
  • 750 ml (3 cups) vegetable stock
  • 2 lemons, juice of
  • Fresh parsley, optional
Steps
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