There’s something truly magical about a simple bowl of soup made with humble ingredients and a lot of heart. Greek Chickpea Soup (Revithia Soupa) is exactly that — a dish that proves you don’t need complicated steps or fancy ingredients to create comfort and depth of flavor.
Originating from the sun-drenched islands of Greece, particularly Sifnos, this soup has long been considered the food of simplicity and nourishment. Traditionally cooked slowly in clay pots, Revithia Soupa captures the spirit of Greek home cooking — hearty, wholesome, and infused with olive oil and lemon.
It’s a dish that comforts in every spoonful, perfect for chilly evenings, cozy lunches, or days when your soul craves something grounding. With tender chickpeas, aromatic olive oil, and a gentle citrus brightness from lemon, this soup is rustic yet refined — a warm taste of Greece in your own kitchen.
Recipe Overview
Greek Chickpea Soup (Revithia Soupa) is a traditional Greek dish made with chickpeas, olive oil, onion, garlic, oregano, and lemon. Simmered slowly until thick and velvety, it’s naturally vegan, high in protein, and deeply satisfying. Simple yet full of Mediterranean flavor, it’s a perfect example of how Greek cuisine turns everyday ingredients into extraordinary comfort food.
Ingredients & Instructions
Here’s how to make authentic Revithia Soupa at home with practical cooking tips and simple substitutions.
Ingredients
- 500 grams (3 cups) dried chickpeas, soaked in plenty of water overnight
- 120 grams onion, minced (about 1 medium onion)
- 2 small garlic cloves, minced
- 180 grams (14 tablespoons) extra virgin olive oil, divided
- 1250 ml (5 cups) hot water or vegetable/chicken stock
- 3 tablespoons dried oregano
- 3–4 tablespoons fresh lemon juice
- Salt and pepper, to taste
Step-by-Step Instructions
1. Prepare the Chickpeas
Soak the chickpeas overnight in plenty of water — this is crucial for softening them and reducing cooking time. The next day, drain and rinse them well.
Place the soaked chickpeas in a large pot, cover them with fresh water, and bring to a boil. Let them boil for 2 minutes, then drain. This quick step helps remove impurities and makes the soup lighter and easier to digest.
2. Sauté the Aromatics
In a clean cooking pot, heat 5 tablespoons of olive oil over medium-high heat. Add the minced onion and garlic, sautéing until golden and fragrant. This builds the soup’s aromatic foundation — don’t rush it, as this step gives Revithia Soupa its signature depth of flavor.
3. Simmer the Chickpeas
Add the drained chickpeas to the pot along with 5 cups of hot water or broth. Season with salt and pepper, cover, and reduce the heat to low.
Simmer slowly for 2–3 hours, stirring occasionally, until the chickpeas are tender and the liquid has thickened slightly. The long, gentle simmer allows the flavors to meld beautifully and gives the soup its creamy texture without any added cream.
Pro Tip: If you want the soup even creamier, mash a few chickpeas with the back of a spoon during the last 30 minutes of simmering.
4. Add Olive Oil for Richness
Once the chickpeas are soft, add the remaining olive oil and continue simmering uncovered for another 15–20 minutes over medium heat. Stir often to prevent sticking. This step gives the soup its luxurious, silky body and the deep, fruity undertone that only good olive oil can provide.
5. Brighten with Lemon and Oregano
Just before removing the soup from heat, stir in fresh lemon juice and dried oregano. Cook for 2 more minutes, then turn off the heat and let it sit for 5 minutes before serving.
The lemon balances the richness of the olive oil, while oregano adds that classic Greek herb aroma.
Serving Suggestion
Serve your Revithia Soupa warm, drizzled with a little extra virgin olive oil and a sprinkle of fresh oregano or parsley. It pairs beautifully with crusty bread, kalamata olives, or a Greek salad on the side.
For a complete Mediterranean meal, enjoy it with a slice of feta cheese and a drizzle of lemon.
Cooking Tips & Variations
1. Use Dried Chickpeas for Authentic Flavor
Canned chickpeas can be used for convenience, but dried ones create the rich, thick texture that defines this soup. If using canned, reduce the cooking time to about 30–40 minutes.
2. Add Vegetables for Variety
Carrots, celery, or even a small diced potato can be added for a heartier version. These additions won’t overpower the flavor but will make the soup even more filling.
3. Make It Creamy
For a creamier consistency, blend a portion of the soup with a hand blender or mash some of the chickpeas in the pot before the final simmer.
4. Play with Herbs
While oregano is classic, fresh thyme, rosemary, or bay leaves add a lovely aroma. You can also finish with a sprinkle of fresh dill for a bright herbal note.
5. Add a Protein Twist
Although traditionally vegan, some variations in Greece add shredded chicken or a little bacon for extra heartiness.
6. Cook It in a Clay Pot
For a traditional touch, cook the soup in a clay pot or Dutch oven. It distributes heat evenly and enhances flavor with slow, gentle cooking — a method still used on the island of Sifnos.
Storage & Serving Suggestions
Storage
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Cool completely before freezing. It keeps well for up to 3 months.
- Reheat: Warm gently over low heat, adding a splash of water or stock to loosen the texture if needed.
Serving Suggestions
Serve with:
- Lemon wedges for extra brightness
- A drizzle of olive oil before serving
- Crusty bread or pita to soak up the soup
- Fresh herbs like oregano or parsley for garnish
This soup also pairs well with grilled fish, roasted vegetables, or a light Greek salad for a well-rounded meal.
Conclusion
Revithia Soupa is more than just a soup — it’s a celebration of Greek simplicity and the joy of wholesome ingredients. Every spoonful tells a story of Mediterranean tradition: earthy chickpeas, golden olive oil, and the sunshine of lemon.
It’s proof that comfort food doesn’t have to be heavy or complicated — sometimes, it’s just about patience, purity, and good olive oil. Whether you’re making it for a quiet lunch or a family dinner, this soup will warm your home with its gentle aroma and rustic charm.
So, ladle yourself a generous bowl, drizzle with olive oil, and savor the flavors of Greece one spoonful at a time.
FAQs
1. Can I use canned chickpeas instead of dried ones?
Yes, but the texture will be softer. Use two 15-ounce cans, rinsed and drained, and reduce cooking time to 40 minutes.
2. Is Revithia Soupa vegan?
Yes! It’s naturally vegan and made entirely with plant-based ingredients.
3. Can I make it in a slow cooker?
Absolutely. Add all ingredients (except lemon and oregano) to your slow cooker and cook on low for 6–8 hours. Stir in lemon and oregano at the end.
4. What’s the best olive oil for this recipe?
Use a high-quality extra virgin olive oil — it’s central to the soup’s flavor. Greek varieties like Kalamata or Koroneiki are excellent choices.
5. How can I thicken the soup naturally?
Mash some chickpeas in the pot or simmer uncovered for the last 20 minutes to let the liquid reduce.
Greek Chickpea Soup (Revithia Soupa) is a traditional Greek comfort dish made with chickpeas, olive oil, lemon, and oregano — hearty, vegan, and full of Mediterranean flavor.