This authentic Greek Chickpea Soup (Revithia) combines wholesome ingredients into a hearty, nutritious meal that’s both comforting and protein-rich.
A beloved Mediterranean classic, this vegan-friendly soup delivers an impressive 21.2g of protein and 13.2g of fiber per serving, making it perfect for health-conscious food lovers.
While it requires 2 hours from start to finish, most of that time is hands-off cooking, allowing you to go about your day as the flavors develop to perfection.
Ingredients for Greek Chickpea Soup
- Chickpeas: 500g dried chickpeas, soaked overnight for best results
- Aromatics: 1 large red onion (finely chopped), 1 bay leaf
- Oil & Seasonings: 1/2 cup olive oil, 2 tsp dried oregano, salt and pepper to taste
- Thickening agents: 2 tbsp flour, juice of 1-2 lemons
- Optional: Vegetable stock for extra flavor
Step-by-Step Instructions
- Preparation: Soak chickpeas in cold water for 18 hours until they plump up nicely
- Initial Clean: Drain and rinse chickpeas thoroughly 4-5 times, gently rubbing them in the colander
- First Boil: Cover chickpeas with cold water (4cm above), bring to boil and remove froth for 15 minutes
- Second Boil: Drain, add fresh warm water, olive oil, onion, oregano, and bay leaf
- Slow Cook: Simmer covered for 1-2 hours until chickpeas become tender, adding water if needed
- Thickening: Mix flour with lemon juice and a couple ladles of soup, whisk well, and stir back into the pot
- Final Touch: Season to taste and simmer for 2-3 minutes until thickened
- Serve: Enjoy hot with Kalamata olives and crusty bread on the side
Cooking Techniques
Soaking chickpeas might seem like a long wait, but it’s worth every minute! The 18-hour soak helps the chickpeas become super tender and creamy. Here’s a little secret – rubbing the chickpeas between your hands while rinsing them helps remove any loose skins for an extra smooth soup. When you’re cooking the soup, keep an eye on the water level and add more if needed. The slow simmer lets all those Greek flavors blend together perfectly.
Make It Your Own
This classic Greek soup is wonderfully flexible! If you’re short on time, you can use canned chickpeas instead of dry ones – just skip the soaking step and reduce the cooking time to about 30 minutes. Want extra flavor? Try adding a couple of crushed garlic cloves or a pinch of cumin. For a completely vegetarian version, use vegetable stock instead of water. If you like a thinner soup, skip the flour-lemon thickening step at the end.
Serving Suggestions
This warm, comforting soup shines brightest when served with traditional Greek sides. Grab some crusty bread for dunking and plenty of Kalamata olives – they add the perfect salty bite! A drizzle of extra virgin olive oil on top makes it extra special. Want to make it a full meal? Add a simple Greek salad on the side with fresh tomatoes, cucumbers, and feta cheese.
Storage Tips
This soup gets even better the next day as the flavors continue to develop! Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water if it’s too thick, and warm it gently on the stovetop. You can also freeze portions for up to 3 months – just thaw overnight in the fridge when you’re ready to enjoy it again.
Greek Chickpea Soup (Revithia)
Equipment
- Large pan
Ingredients
Main Ingredients
- 500 g dry chickpeas (revithia) 17 oz.
- 1 large red onion finely chopped
- 1/2 cup olive oil
- 1 bay leaf
- 2 tsp dried oregano optional
- 1-2 lemons juiced
- 2 tbsp flour
Instructions
- To prepare this Greek chickpea soup recipe (revithia soupa), start by washing the chickpeas and let them soak in plenty of cold water overnight (ideally for 18 hours).
- When you are ready to make this Greek chickpea soup recipe, drain the chickpeas (revithia) and discard the soaking water. Place the chickpeas in a colander and rinse very well with plenty of water (4-5 times). Put your hands in the colander and rub them well.
- Place the revithia in a large pan with enough cold water to cover them (about 4cm over the chickpeas).
- Turn the heat up and bring to the boil. Keep removing the froth from the top with a wooden spoon for about 15 minutes.
- Drain the chickpeas and then put them back in the pan and add enough warm water to cover them again. Bring to the boil and add the olive oil, chopped onion, oregano and bay leafs.
- Turn the heat down to a simmer and place the lid on. Let the revithia cook for 1-2 hours, depending on the chickpeas, until tender. Add more water if necessary in order not to dry.
- If you prefer your soup to be thicker, during the end of cooking time add in a bowl the flour and lemon juice and pour gradually 1-2 ladles of the soup and whisk. Add the mixture slowly in the pan with the chickpeas and season. Stir gently for 2-3 minutes until the soup thickens.
- Serve this Greek chickpea soup while still warm with lots of Kalamata olives and crusted bread aside. Enjoy!