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Greek Chickpea Soup (Revithia Soupa)

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Greek Chickpea Soup (Revithia Soupa) is a wholesome, naturally vegan dish made with tender chickpeas, lemon juice, and herbs. It’s comforting, hearty, and full of Mediterranean flavor, perfect for lunch, dinner, or meal prep.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours (or 40 minutes with canned chickpeas)
  • Yield: 4 to 6 servings
  • Category: Soup
  • Method: Simmering
  • Cuisine: Greek
  • Diet: Vegan

Ingredients

  • 2 cups dried chickpeas, soaked overnight and drained or 3 cans (15 oz each) chickpeas, drained and rinsed
  • 6 cups water or vegetable broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • Juice of 1 to 2 lemons, to taste
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions

  1. If using dried chickpeas, soak overnight in water, then drain and rinse.
  2. Heat olive oil in a large pot over medium heat. Sauté chopped onion for 4–5 minutes until translucent.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Add chickpeas, bay leaves, oregano, and water or broth. Bring to a boil, then reduce heat, cover, and simmer.
  5. Simmer for 1.5–2 hours (dried chickpeas) or 30 minutes (canned chickpeas), until tender.
  6. Remove bay leaves. Stir in lemon juice to taste and season with salt and pepper.
  7. Serve hot, garnished with parsley if using.

Notes

  • Lightly mash some chickpeas for a creamier texture.
  • Add carrots or celery with onion for extra flavor.
  • Omit olive oil for a low-fat version.
  • Store leftovers in fridge for 4 days or freeze for up to 3 months.
  • Reheat gently and add broth if needed to thin.

Nutrition

Find it online: https://savorymomskitchen.com/greek-chickpea-soup-revithia-soupa/