Revithosoupa/Vegan Greek Chickpeas Soup

Last month was Mega marathon and from today onwards we,  blogging marathoners are kick starting the usual three days of blogging marathon. You might have noticed that i have been blogging for a whole month with many interesting and traditional dishes from various parts of the world. If you have missed them, dont worry, just check my recap of those delicious 26 baked treats here. And this week's blogging marathon is going to be all about Greek recipes. Yes this week's theme is 'Flavorsof Greece' and am gonna share three different delicious dishes from this incredible cuisine. For the first day, am posting this Vegan, gluten free,nutritious and kid's friendly Greek chickpeas soup which calls for basic ingredients with handful of colourful vegetables and obviously cooked protein rich chickpeas.

This soup is definitely a satisfying dish to prepare either as a starter for a lunch or as a meal. Trust me a medium sized bowl of this soup will definitely fill your tummy. Definitely a super easy dish to dish out as well. Obviously this soup is a traditional greek soup which is quite a staplefood in many Greek homes. This gluten free friendly soup is very easy to prepare which is quite hearty and healthy dish to keep yourselves warm while the climate is chilled. The original recipe used 2 tablespoons of arrowroot which i completely skipped and used corn flour to make this soup bit thick. Traditionally soaked chickpeas is cooked in big pot to which later the vegetables are added to prepare this soup. But i went with a cheater version by pressure cooking the chickpeas. So if you want to stick with the traditional version dont forget to cook the chickpeas in a large pot.

Recipe Source: Here
2cups Cooked chickpeas with cooked water
2 Bay leaves
1cup Chopped carrots
1/2cup Chopped celery
1cup Chopped onions
1tsp Salt
1tsp Black pepper powder
1cup Parsley leaves or celery leaves
4 Thyme stems
4 Dried sage leaves
2tbsp Cornflour
Lemon juice (optional)
2tbsp Olive oil

Bring boil the cooked chickpeas with cooked water along with bay leaves,thyme stems and dried sage leaves.

Add the chopped carrots, chopped onions and chopped celery stem, add  enough water to cover the vegetables.

Add now the olive oil,salt and pepper powder. Let them cook in medium flame.

Remove half a cup of the broth and add the cornflour to it

Once the vegetables gets well cooked, add the cornflour mixture and cook until the broth turns creamy golden.

Remove the thyme stem, sage leaves and bay leaves before serving.

Drizzle the lemon juice (if desire).

Serve with a crusty bread slices.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76.