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Greek Chickpea Soup (Revithia): Real Talk for Real Good Food

Close-up of a steaming white bowl filled with hearty greek chickpea soup, featuring chickpeas, carrots, and topped with fresh dill.
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This Greek Chickpea Soup, or Revithia, is a simple, hearty, and bright soup. We translate the classic Mediterranean flavors—chickpeas, olive oil, and plenty of lemon—into a straightforward recipe you can make fast for a weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, plus more to taste
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 2 tablespoons fresh dill, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, diced carrots, and diced celery to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables start to soften.
  3. Stir in the dried oregano, rosemary, pepper, and salt. Cook for 1 minute until the herbs smell fragrant.
  4. Add the drained chickpeas, diced tomatoes (with their juice), and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to let the flavors combine.
  5. Remove the pot from the heat. Stir in the fresh lemon juice. Taste the soup and add more salt or pepper if needed.
  6. Ladle the Greek chickpea soup into bowls. Garnish each serving with fresh chopped dill before you serve it.

Notes

  • For a creamier texture, take about 1 cup of the soup out after simmering, blend it until smooth, and stir it back into the pot. This mimics the richness without adding dairy.
  • If you use dried chickpeas, soak them overnight and cook them separately until tender before adding them to the soup base.
  • This soup tastes even better the next day, making it great for meal prep.

Nutrition

Find it online: https://kitchenslang.com/greek-chickpea-soup-revithia-recipe/