Greek chickpea soup | Revithosoupa recipe

Greek Chickpea Soup (Revithosoupa) – Simple, Comforting Mediterranean Classic

Introduction of Revithosoupa

Greek chickpea soup, known as Revithosoupa, is a light yet filling dish made with
chickpeas, olive oil, lemon, and gentle herbs. It is simple, wholesome, and deeply comforting.
This soup is often enjoyed during cooler months, fasting days, or whenever a nourishing meal
is needed without heavy spices. Its clean flavours highlight the beauty of Mediterranean cooking.

Traditional & Regional Value of Revithosoupa

Revithosoupa is a traditional Greek dish that has been cooked in homes for generations.
It is especially popular in the Cyclades islands, such as Sifnos, where chickpeas are slow-cooked
for hours in clay pots. This soup reflects Greek philosophy of simple ingredients, olive oil,
and patience, creating food that is both nourishing and satisfying.

Is Revithosoupa Healthy?

Yes, Revithosoupa is very healthy and naturally balanced. It is rich in plant protein,
fibre, and healthy fats from olive oil. The lemon adds freshness and supports digestion,
making this soup light yet filling.

• Chickpeas provide protein and long-lasting energy
• Olive oil supports heart health
• Lemon aids digestion and adds vitamin C
• Naturally vegan and gluten-free

Recipe Key Ingredients & Steps (Quick Summary) to make perfect Revithosoupa

Key Ingredients

• Dried chickpeas, soaked overnight
• Onion, finely chopped
• Garlic cloves
• Extra virgin olive oil
• Lemon juice
• Bay leaf
• Oregano or thyme
• Salt and black pepper
• Water or vegetable stock

Quick Cooking Steps

• Soak chickpeas overnight and rinse well
• Cook chickpeas in fresh water until tender
• Add onion, garlic, bay leaf, and herbs
• Simmer gently until flavours develop
• Drizzle olive oil and add lemon juice
• Season with salt and pepper

Watch video and learn how to make Traditional Revithosoupa

Tips & Tricks

• Soak chickpeas with a pinch of baking soda for softness
• Cook slowly on low heat for better flavour
• Blend a small portion for a creamy texture
• Add lemon juice at the end for freshness
• Use good quality olive oil for best taste

Variations of Revithosoupa

• Creamy Revithosoupa: Blend half the soup for thickness
• Vegetable Add-In: Add carrots or celery
• Spiced Version: Add a pinch of cumin
• Tomato Revithosoupa: Add crushed tomatoes for colour

What Can Be Eaten Together or What to Serve With

• Crusty bread or sourdough
• Greek salad
• Olives and feta (optional)
• Roasted vegetables
• Simple rice or barley bread

Frequently Asked Questions (FAQ)

Can I use canned chickpeas?

Yes, canned chickpeas can be used to save time, though soaked dried chickpeas give better texture.

Is Revithosoupa vegan?

Yes, traditional Revithosoupa is completely vegan.

How long does Revithosoupa stay fresh?

It stays fresh for up to 3 days in the refrigerator when stored properly.

Can Revithosoupa be frozen?

Yes, it freezes well for up to one month.

Why is lemon added at the end?

Adding lemon at the end keeps the flavour fresh and prevents bitterness.

Greek chickpea soup ( Revithosoupa )

Greek chickpea soup, known as Revithosoupa, is a hearty, comforting Mediterranean dish celebrated for its rich, nutty flavor, bright lemon notes, and creamy texture. It is traditionally made with simple, wholesome ingredients and is often enjoyed as a nourishing main course or a light meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: greek, Mediterranean

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• Dried chickpeas: 14 oz 400 grams
• Olive oil: ½ cup 120 ml
• Onion: 1 large finely chopped
• Carrot: 1 diced
• Celery stalks: 1–2 finely diced
• Potato: 1 diced
• Garlic: 4 cloves grated
• Bay leaves: 2
• Dried oregano or thyme: 1–2 tablespoons
• Salt and black pepper: To taste
• Crushed red pepper flakes: Pinch optional
• Vegetable broth or water: 8 cups 2 liters
• Lemon juice: Juice of 1–2 lemons
• Fresh parsley: Finely chopped for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Strainer or colander
• Potato masher (optional, for thickening)
• Immersion blender (optional, for creamier texture)

Method

 

1. Soak the dried chickpeas in plenty of water overnight.
2. Drain and rinse the chickpeas thoroughly. Optionally, remove the skins by rubbing them between your hands under running water.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and potato. Cook for about 10 minutes until softened.
4. Add the grated garlic and cook for 30 seconds until fragrant.
5. Add the soaked chickpeas, bay leaves, dried oregano or thyme, salt, pepper, and crushed red pepper flakes to the pot.
6. Pour in the vegetable broth or water, ensuring the chickpeas are fully submerged by about 1–2 inches (4 cm).
7. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the chickpeas are tender.
8. Skim off any foam that rises to the surface during the first 30 minutes of cooking.
9. Once the chickpeas are tender, taste and adjust seasoning. Use a potato masher to lightly crush some of the chickpeas and potatoes to thicken the soup slightly.
10. Remove from heat and stir in the lemon juice and chopped parsley.
11. Serve hot, garnished with extra parsley, a squeeze of fresh lemon juice, and a drizzle of olive oil.

Notes

Safety Notes:

Always ensure chickpeas are fully cooked and tender before consuming, especially when using dried beans.
Use caution when handling hot liquids and steam when stirring or serving.
Substitutions:

Use canned chickpeas (14 oz per can, drained and rinsed) to reduce cooking time, though soaking and cooking dried chickpeas yields better texture and flavor.
Replace vegetable broth with water and add a bouillon cube for depth of flavor.
Substitute fresh herbs like dill or parsley for oregano if preferred.
Storage:

Cool the soup to room temperature before storing. It can be refrigerated for up to 5 days or frozen for up to 6 months.
The soup often tastes even better the next day as flavors meld.
Pro Tips:

For a creamier texture, use an immersion blender to partially puree the soup after cooking.
The soup thickens as it cools—add a splash of water when reheating if needed.
Serve with toasted bread and olives for a traditional Greek meal experience.