20-Min Lemon Chickpea Soup
Greek revithosoupa stripped down to its bright essence: chickpeas, lemon, and olive oil simmered into a warm, tangy bowl in 20 minutes. Serve with crusty bread.
- Total time
- 20 min
- Servings
- 4
- Calories
- 245
- Protein
- 9g
Ingredients
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- 4 cups vegetable broth
- 2 medium lemon (juiced)
Instructions
- 1
Heat olive oil in a large pot over medium heat until shimmering, about 90 seconds.
- 2
Add diced onion and cook, stirring occasionally, until softened and translucent, 4–5 minutes.
- 3
Add garlic and cook until fragrant, 30 seconds—don't let it burn.
- 4
Pour in broth and add chickpeas. Bring to a simmer and cook uncovered for 10 minutes.
- 5
Squeeze in lemon juice. Taste and adjust salt, pepper, and lemon to your liking.
- 6
Serve hot. Drizzle each bowl with a little extra olive oil if desired.
Tools you’ll need
- large pot (5-quart)
- wooden spoon
- can opener
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
