Print

Authentic Greek Chickpea Soup (Revithia) with Lemon and Herbs

A close-up bowl of amazing greek chickpea soup featuring chickpeas, diced carrots, celery, and fresh parsley in a rich broth.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this traditional Greek Chickpea Soup, Revithia, for a hearty, comforting meal. It relies on simple ingredients, bright lemon juice, and quality olive oil for deep Mediterranean flavor. This recipe is naturally vegan and high in protein.

Ingredients

Scale
  • 1 cup dried chickpeas (or 2 cans, 15 oz each, drained and rinsed)
  • 6 cups water (if using dried chickpeas) or 4 cups vegetable broth
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1/4 cup extra virgin olive oil, plus more for finishing
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 cup fresh lemon juice, or to taste
  • 1/2 cup small pasta like orzo (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. If using dried chickpeas, soak them overnight in water. Drain the soaked chickpeas before cooking.
  2. In a large pot or Dutch oven, combine the soaked (or canned) chickpeas and the vegetable broth (or water if using dried). Bring to a boil, then reduce heat and simmer until the chickpeas are tender. If using dried chickpeas, this may take 1 to 1.5 hours. If using canned, simmer for 20 minutes to allow flavors to meld.
  3. While the chickpeas simmer, heat the 1/4 cup of olive oil in a separate skillet over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables soften, about 8 minutes.
  4. Add the minced garlic, dried oregano, and dried rosemary to the skillet. Cook for 1 minute until fragrant.
  5. Transfer the sautéed vegetables and herbs to the pot with the chickpeas. Add the bay leaf, salt, and pepper. Stir well.
  6. If you are adding orzo, stir it in now. Continue to simmer until the pasta is cooked through, about 8 to 10 minutes.
  7. Remove the bay leaf. Stir in the fresh lemon juice. Taste the soup and adjust salt, pepper, or lemon juice as needed to achieve a bright, zesty flavor.
  8. Ladle the soup into bowls. Drizzle each serving with a little extra virgin olive oil and garnish with fresh parsley. Serve hot.

Notes

  • For a creamier texture, remove about 1 cup of the soup (chickpeas and broth) near the end of cooking, blend it until smooth, and stir it back into the pot.
  • If you prefer a richer broth, use high-quality chicken broth instead of vegetable broth, though the soup remains vegetarian if you use vegetable broth.
  • This soup tastes even better the next day, making it excellent for meal prep.

Nutrition

Find it online: https://yumdrizzle.com/greek-chickpea-soup-revithia-lemon-herb/