Greek Chickpea Soup with Lemon (Revithia)

Greek Chickpea Soup with Lemon, also known as Revithia, is a classic dish from the heart of Greek cuisine, embodying simplicity, health, and flavor. This soup is traditionally made with a base of chickpeas, which are soaked overnight to soften them and then simmered until tender. The soaking process is crucial as it helps in reducing cooking time and making the chickpeas easier to digest.

Once the chickpeas are ready, they are cooked in a pot with ample water, often with the addition of an onion, whole or chopped, for an extra layer of flavor. The soup is seasoned with salt, and sometimes a bay leaf or two are added for a subtle aromatic touch. The cooking is a slow, gentle process, allowing the flavors to meld together and the chickpeas to become perfectly soft, almost creamy in texture.

The standout feature of this soup is the lemon element, which is typically added towards the end of the cooking process. Fresh lemon juice is squeezed into the soup, giving it a bright, zesty lift that cuts through the earthiness of the chickpeas. This acidity is not just for flavor; it also aids in the absorption of the iron from the chickpeas, making the dish not only tasty but also nutritionally balanced.

Some variations of the recipe might include adding garlic, carrots, or celery during the cooking process for additional depth of flavor. Herbs like rosemary or thyme can also be included for an aromatic twist. Olive oil is a key ingredient, often added towards the end, lending a rich, smooth texture and a distinct Mediterranean character to the dish.

In terms of presentation, Revithia is usually served hot, sometimes garnished with a sprinkle of chopped parsley or a drizzle of extra virgin olive oil on top. It is often accompanied by crusty bread, olives, and a slice of feta cheese, making for a wholesome, satisfying meal.

This soup embodies the essence of Greek cooking, where the focus is on simplicity, using a few quality ingredients to create dishes that are wholesome, flavorful, and deeply satisfying. It’s a versatile dish that can be enjoyed on its own or as a part of a larger meal, and it perfectly represents the Mediterranean diet’s emphasis on plant-based ingredients, healthy fats, and bold, natural flavors.


½ cup olive oil, plus an extra 2 tablespoons, divided

1 large red onion, finely chopped

2 cloves of garlic, minced

2 celery sticks, sliced

1 carrot, diced

2 tablespoons oregano, dried or fresh

1 sprig rosemary, needles minced

1 bay leaf for that touch of flavor

2 cans (14 oz each) of chickpeas, or 1 lb dry chickpeas soaked and cooked

750 ml (about 3 cups) of rich vegetable stock

The juice of 2 zesty lemons

Fresh parsley, chopped (optional, but recommended for that fresh kick)


Begin by heating the olive oil in a large pot over medium heat. Sauté the onion until it becomes tender and translucent.

Add in the fragrant garlic and cook for a brief 30 seconds, just until it releases its aroma.

Now, introduce the carrot and celery, along with the oregano, rosemary, and bay leaf. Stir them together to combine the flavors.

Add the chickpeas and vegetable stock, stir well, and bring the mixture to a gentle simmer.

Reduce the heat, cover the pot, and let the soup simmer for 25-30 minutes, allowing the flavors to meld beautifully.

Once the soup is ready, turn off the heat. Stir in the additional olive oil, fresh lemon juice, and if you like, some parsley for an extra layer of flavor. Season to taste with salt and freshly ground black pepper.

Serve this Greek delight warm, accompanied by crusty bread for a complete meal.

Additional Tips:

If the soup seems too thick for your liking, feel free to add more vegetable stock to adjust the consistency.

For a thicker soup, lightly mash some of the chickpeas.

Nutritional Information per Serving:

Calories: 350

Total Fat: 11g

Saturated Fat: 1g

Unsaturated Fat: 8g

Cholesterol: 0mg

Sodium: 600mg

Carbohydrates: 55g

Fiber: 13g

Sugar: 18g

Protein: 13g


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