Revithosoupa / ρεβιθόσουπα is one of my very favorite meals. It’s ready in a quick hour and a half and is a staple of traditional Greek home cooks everywhere. And seriously, every time I make this dish the delicate, creamy broth amazes me with each spoonful!
Simply prepared with simple ingredients, revithosoupa – accent on the THO – is a hearty, healthy dish that will warm you through. And this delicious (gluten free!) authentic chickpea soup with carrots, celery, sage and thyme cooks up all in one pot for easy cleanup!
The sweet veggies are a nice balance to the more earthy herbs and the olive oil brings everything together beautifully. Chop your vegetables into pretty small pieces – ideally you’re aiming for at least 2 pieces of veggie in every spoonful. I do peel my carrots here but not the celery, and use white as opposed to red onions. I’ve also had this dish with leeks instead of onions but not my fav to be honest. Totally up to your preference, peel or not to peel – I’ve learned that some people have strong feelings about peeling!
And, traditionally, celery leaves are used in this dish and not parsley. I sub in parsley because it’s often hard to always get celery with the leaves still on the stalks and even then, it’s tricky to get a full cup of leaves from one bunch of celery. Some people will Read original article »
Source: The Greek Vegan