Greek Chickpea Soup (Revithia): A Cozy, Nourishing Taste of the Mediterranean

If there’s one dish that embodies the heart of Greek comfort food, it’s Revithia — the traditional Greek Chickpea Soup. Made with humble ingredients like chickpeas, olive oil, onion, and lemon, this soup is the ultimate bowl of nourishment that has been warming Greek homes for centuries. Simple yet rich in flavor, it’s a dish that celebrates the Mediterranean philosophy of eating well with wholesome, seasonal ingredients.

Whether you’re seeking a hearty vegan meal, a healthy weeknight dinner, or a soul-soothing bowl for a chilly evening, Greek Chickpea Soup (Revithia) offers comfort in its purest form.

The Soul of Greek Simplicity

Greek cuisine is built around a few timeless principles — fresh produce, extra virgin olive oil, and the art of slow cooking. Revithia perfectly reflects these values. The soup originates from the Greek islands, particularly Sifnos, where families often slow-cook chickpeas overnight in clay pots, creating a dish that’s creamy, fragrant, and deeply satisfying.

This is not just a meal; it’s a ritual — one that connects generations and regions across Greece. Traditionally, the soup is made on Sundays, cooked slowly in a wood-fired oven, and shared among family and friends. Even without a clay pot or wood oven, you can recreate that same deep, earthy flavor right in your kitchen.

Why You’ll Love This Soup

• Naturally Vegan & Gluten-Free: Made entirely with plant-based ingredients — yet rich, creamy, and filling.
• Protein-Packed & Nutrient-Dense: Chickpeas are loaded with protein, fiber, iron, and folate.
• Budget-Friendly & Simple: You only need a handful of pantry staples to make a big pot.
• Perfect for Meal Prep: It tastes even better the next day as the flavors meld.
• Customizable: You can keep it traditional or add your twist — think spinach, cumin, or roasted vegetables.

🥣 Ingredients for Greek Chickpea Soup (Revithia)

• 2 cups dried chickpeas (or 3 cans cooked chickpeas, drained and rinsed)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme or oregano
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ¼ cup extra virgin olive oil
• 6 cups vegetable broth or water
• Juice of 1 large lemon
• 1 tablespoon flour (optional, for thickening)
• Chopped fresh parsley, for garnish
• Extra olive oil and lemon wedges, for serving

🔪 Instructions

1. Soak the Chickpeas (if using dried):
   Place dried chickpeas in a large bowl and cover with cold water. Add a pinch of baking soda (optional) and soak overnight or for at least 8 hours. Drain and rinse well before cooking.
2. Simmer the Base:
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent — about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Chickpeas and Aromatics:
   Add the soaked chickpeas to the pot, followed by the bay leaf, thyme, salt, and pepper. Stir to coat the chickpeas in the flavorful oil mixture.
4. Add Liquid and Simmer:
   Pour in the vegetable broth or water, ensuring the chickpeas are fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer gently for about 1½ to 2 hours — or until chickpeas are tender. (If using canned chickpeas, reduce cooking time to about 30–35 minutes.)
5. Optional Thickening Step:
   For a creamier consistency, whisk the flour with a few tablespoons of soup liquid in a small bowl to form a slurry. Stir this into the soup and let simmer for another 10 minutes.
6. Add Lemon and Adjust Seasoning:
   Once the chickpeas are tender, stir in the fresh lemon juice. Taste and adjust salt, pepper, and acidity as needed. The soup should taste bright and balanced.
7. Serve:
   Ladle the soup into bowls. Drizzle with more olive oil, sprinkle with chopped parsley, and serve with lemon wedges and crusty bread on the side.

Greek Chickpea Soup (Revithia)

A comforting and hearty Mediterranean soup made with chickpeas, olive oil, and lemon — simple, vegan, and full of Greek flavor.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: Greek, Mediterranean

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups dried chickpeas or 3 cans cooked chickpeas
• 1 large onion finely chopped
• 3 cloves garlic minced
• 1 bay leaf
• 1 tsp dried thyme or oregano
• 1 tsp salt adjust to taste
• 0.5 tsp black pepper
• 0.25 cup extra virgin olive oil
• 6 cups vegetable broth or water
• 1 lemon juiced
• 1 tbsp flour optional, for thickening
• fresh parsley for garnish

Equipment

• Large pot
• Wooden spoon
• Cutting board
• Chef’s knife

Method

 

1. Soak chickpeas overnight in cold water, then drain and rinse.
2. In a large pot, heat olive oil and sauté onion until translucent.
3. Add garlic, chickpeas, bay leaf, thyme, salt, and pepper. Stir well.
4. Add broth, bring to a boil, then simmer covered for 90 minutes until tender.
5. Stir in lemon juice and optional flour slurry. Simmer 10 more minutes.
6. Serve hot with parsley, olive oil drizzle, and lemon wedges.

Notes

For extra creaminess, blend part of the soup before serving.

🌿 Tips for the Perfect Revithia Soup

• Soaking Matters: If using dried chickpeas, soaking them overnight ensures even cooking and improves texture.
• Olive Oil is Key: Use good-quality extra virgin olive oil for authentic flavor.
• Lemon Brightens It Up: Don’t skip the lemon — it transforms the dish from earthy to vibrant.
• Make it Thicker: Blend a portion of the soup with an immersion blender, then mix it back for a creamier texture.
• Slow-Cook Option: You can make this in a slow cooker — just add all ingredients (except lemon and parsley) and cook on low for 8 hours.

🍋 Variations and Add-Ins

• Revithia Avgolemono: Whisk in a light egg-lemon sauce for a creamy, tangy twist.
• Spiced Chickpea Soup: Add cumin, paprika, or turmeric for a warm, aromatic version.
• With Greens: Stir in spinach, kale, or chard at the end for extra nutrients.
• Chunky Veggie Version: Add diced carrots, celery, or potatoes for a heartier meal.
• Roasted Garlic Upgrade: Roast the garlic before adding — it deepens the flavor beautifully.

🍞 Serving Suggestions

Greek Chickpea Soup is traditionally served with:

• Crusty rustic bread for dipping into the flavorful broth.
• Kalamata olives or a simple side salad of tomatoes and cucumber.
• A drizzle of olive oil and a squeeze of lemon to finish.

It’s a dish that fits seamlessly into any meal — light enough for lunch, hearty enough for dinner, and satisfying for meat-eaters and vegetarians alike.

🇬🇷 Cultural Note: The Greek Way of Comfort

In Greek homes, Revithia is more than just soup — it’s a reflection of the Greek “filoxenia” spirit: hospitality, comfort, and care. In the Cycladic island of Sifnos, it’s common to see families preparing the soup in clay pots called “revithada,” letting it slow-cook overnight in a wood oven. The next morning, the entire neighborhood fills with the warm aroma of chickpeas, olive oil, and lemon — a smell that defines Greek Sundays.

Even today, the ritual continues. It’s simple food, but rich in meaning — just like much of Greek life.

❤️ Why This Recipe Works

This Greek Chickpea Soup (Revithia) balances earthy, zesty, and creamy notes with minimal ingredients. The chickpeas give body, olive oil gives silkiness, and lemon gives life. Together, they create a meal that’s as comforting as it is energizing — a beautiful reminder that simplicity can be deeply satisfying.

🕊️ Storage and Meal Prep Tips

• Refrigerator: Keeps well for up to 4–5 days in an airtight container.
• Freezer: Freezes beautifully for up to 2 months. Reheat slowly on the stove with a splash of water or broth.
• Next-Day Bonus: Like many legume soups, it tastes even better the day after cooking!

Nutrition Highlights (per serving)

• Calories: ~280
• Protein: 12g
• Fiber: 10g
• Fat: 11g
• Vitamin C: 15% DV
• Iron: 18% DV