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Greek Chickpea Soup (Revithia)

A traditional Greek chickpea soup with olive oil, lemon, and herbs — simple, hearty, and full of Mediterranean warmth.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: Greek, Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 cups dried chickpeas (or 3 cans cooked chickpeas, drained)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 0.25 cup extra virgin olive oil
  • 6 cups vegetable broth or water
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1-2 lemons, juiced
  • 2 tablespoons flour (optional, for thickening)
  • Fresh parsley, chopped, for garnish

Equipment

  • Large soup pot
  • Wooden spoon
  • Ladle
  • Knife and cutting board

Method
 

  1. Soak dried chickpeas overnight, then drain and rinse.
  2. Heat olive oil in a pot, sauté onion for 5 minutes, then add garlic.
  3. Add chickpeas, bay leaves, oregano, and broth; bring to a boil.
  4. Simmer for 1–1½ hours (or 30 minutes with canned chickpeas) until tender.
  5. Thicken with flour slurry if desired, cook 10 minutes more.
  6. Stir in lemon juice, season to taste, and garnish with parsley.

Notes

Slow-cooked, lemony, and comforting — this Greek revithia soup is naturally vegan and perfect for chilly days.