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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
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
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.