Go Back

Greek Chickpea Soup (Revithia)

A warm, comforting traditional Greek soup made with chickpeas, olive oil, onion, and lemon. Simple, nourishing, and deeply flavorful.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 6 bowls
Course: Main, Soup
Cuisine: Greek, Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 2 cups dried chickpeas soaked overnight
  • 1 large onion finely chopped
  • 2-3 garlic cloves minced (optional)
  • 4 tbsp extra virgin olive oil
  • 1 bay leaf
  • sea salt to taste
  • black pepper to taste
  • 1-2 lemons juiced, to taste
Finishing
  • extra olive oil for drizzling

Equipment

  • Large soup pot
  • Wooden spoon
  • Ladle

Method
 

  1. Soak the chickpeas overnight in plenty of water, then drain and rinse.
  2. In a large pot, heat the olive oil over medium heat and cook the onion until soft.
  3. Add garlic (if using) and stir briefly until fragrant.
  4. Add chickpeas and stir to coat in the oil and aromatics.
  5. Add enough water to cover the chickpeas by 2 inches. Add bay leaf.
  6. Bring to a boil, then lower heat and simmer 1.5–2 hours until tender.
  7. Season with salt, pepper, and lemon juice to taste.
  8. Serve with an extra drizzle of olive oil.

Notes

For a creamier texture, mash a spoonful of chickpeas into the broth. Revithia pairs perfectly with crusty bread and olives.