Go Back
Greek Chickpea Soup (Revithia) A Soulful Bowl of Mediterranean Comfort

Traditional Greek Chickpea Soup (Revithia)

This wholesome and aromatic vegan soup is inspired by the Greek islands, where chickpeas are slow-cooked with lemon, olive oil, and herbs for a comforting, zesty dish packed with Mediterranean flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Soaking Time 8 hours
Total Time 1 hour 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups dried Greek chickpeas soaked overnight
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 4 tbsp olive oil extra virgin
  • 6 cups water or vegetable broth
  • 2 tbsp lemon juice freshly squeezed
  • 2 bay leaves
  • 1 tsp dried oregano or thyme
  • to taste salt and pepper

Equipment

  • Large Pot

Method
 

  1. Soak the dried chickpeas overnight in a large bowl with plenty of water and a pinch of baking soda. Drain and rinse before cooking.
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until translucent and fragrant, about 5 minutes.
  3. Add the soaked chickpeas to the pot along with bay leaves and oregano or thyme. Stir to coat in the oil and aromatics.
  4. Pour in the water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours, until chickpeas are tender.
  5. Remove bay leaves. Stir in the lemon juice and season with salt and pepper to taste. Simmer for 5 more minutes.
  6. Serve hot with a drizzle of olive oil and optional fresh herbs. Enjoy with crusty bread or a Greek salad.

Notes

This soup tastes even better the next day as the flavors continue to deepen. For a creamy variation, blend a portion of the soup before serving. Great for freezing and reheating!