Lemony Greek Chickpea Soup (Revithia)
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Greek chickpea soup (revithia) is a wholesome homemade soup. Using canned chickpeas, you can have this on the table and in your bowl in less than 30 minutes! Soak the chickpeas overnight for an authentic revithosoupa. Top this vegan Mediterranean soup with fresh lemon and parsley. It will soon become your favorite recipe, especially on days you are not in the mood to cook!
Greek chickpea soup (revithia) reminds me of why I love Mediterranean cooking. It uses simple ingredients and the right techniques to make delicious dishes! For this chickpea soup recipe, you only need 6 ingredients. You can add more if you want, but it’s not necessary.
The result is a budget-friendly, hearty soup that has a clean lemon flavor. In other words, it is not a heavy soup, but it is satisfying! Which I find refreshing for a Greek recipe.
Because I bought too many lemons (can there be too many lemons?), I had this with my favorite salad, tabbouleh, and homemade Turkish flatbread. While the soup was simmering, I was chopping parsley. It was the perfect Mediterranean soup-and-salad combo.
Prep Time
10 Minutes
Total Time
30 Minutes
Servings
4 sides
Diet
Vegan, GF
Ingredient Notes
Broth
I have found that this soup can taste salty, which, honestly, I like. But if you are sensitive to salt or prefer light salt, stick with a low to no-sodium broth.
Chickpeas
You can use dried or canned chickpeas with this recipe. For convenience, I used canned, but dried ones are authentic. If you are using dried chickpeas, they will need to soak overnight and cook for 1 – 2 hours before proceeding with the recipe.
Extra Virgin Olive Oil (EVOO)
I like to finish this soup with a fresh pour of olive oil. To get the richness, use your best extra virgin olive oil on top.
Lemon
This soup is all about the lemon flavor. If you can find Meyer lemons, amazing! If not, use large lemons that have bright, unblemished skin and have a little give when you squeeze them.
See the recipe card for the complete ingredient list and measurements.
Watch How to Make This Recipe
More Recipes Made With Chickpeas
Step-by-Step Instructions
If you are using dried chickpeas, start at least ten hours before making the soup. Your first step is to place the chickpeas in a bowl and cover them with three inches of cold water. Soak for at least 8 hours or overnight. Drain and rinse well before cooking. Then, in a large pot, combine the soaked chickpeas and enough water to cover them by a couple of inches. Bring to a boil, then reduce to a simmer. Skim off any foam. Cook for about 1.5–2 hours until tender. (If using an Instant Pot, cook for 35 minutes on high.)
Step One: Sauté Onion and Garlic
In the same pot you are going to cook the soup in, heat 1 tablespoon of olive oil over low to medium heat. Once the olive oil shimmers, add the diced onion and cook until soft and translucent, about 5–7 minutes. Add minced garlic and cook for 1 more minute.
Step Two: Combine and Simmer
Add the cooked chickpeas to the sautéed onion and garlic (or vice versa). Add just enough water or reserved cooking liquid to cover the chickpeas (about 4–5 cups). Add the bay leaf and dried herbs, if using. Simmer for 15–20 minutes.
Step Three: Season
Remove bay leaf. Stir in lemon juice, season with salt and black pepper to taste. Simmer for another 5 minutes to meld flavors.
Note: always add lemon at the end to avoid the soup developing a sour flavor.
Personalize this Recipe:
- To make a creamier soup, mash some of the chickpeas with the back of your wooden spoon. If you don’t mind an extra dish to wash, blend 1/3 of the soup in a blender and then add it back to the soup.
- Make a vegan avgolemono soup, which is a creamy version, by adding 2 tablespoons of tahini. (traditional avgolemono is made with egg.)
- For a heartier soup, add orzo! Simply add 1/2 cup of uncooked orzo and a cup and a half of additional broth during step four. You will need to stir this soup every 2 – 3 minutes to prevent the orzo from sticking to the bottom. You also might need to add 8 minutes of cook time, depending on how quickly your orzo cooks.
My Best Tips
- Let the soup simmer for up to an hour for a softer bean texture.
- Add additional lemon and olive oil at the very end, as part of the garnish for a flavor pop!
Frequently Asked Questions
Perfect Pairings
Cultural Notes:
In Greece, revithia (which means chickpeas) is more than a weekday soup. On the island of Sifnos, chickpea soup is prepared in clay pots overnight. According to a local, revithiasoup is best cooked in rainwater!
If you tried this lemon chickpea soup recipe, leave a star rating and let me know how it went in the comments below.
Lemony Greek Chickpea Soup (Revithia)
Equipment
- 1 medium sauce pan
- 1 sharp chef's knife
- 1 cutting board
Ingredients
- 2 cans drained and rinsed Or – 300 g dried chickpeas, soaked overnight and cooked until tender
- 1 medium yellow onion finely diced
- 2–3 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 1 bay leaf
- 1 tsp dried oregano or 1 sprig fresh oregano/rosemary
- 4–5 cups vegetable broth
- 1 large lemon about 2–3 tbsp juice, plus wedges for serving
- Salt and black pepper to taste
- Optional garnishes: Extra virgin olive oil drizzle, chopped fresh parsley, oregano sprigs, lemon wedges
Instructions
Prepare Chickpeas (if using dried)
- Place dried chickpeas in a bowl and cover with cold water. Soak at least 8 hours or overnight. Drain and rinse before cooking.
- In a large pot, add soaked chickpeas and enough fresh water to cover by 2 inches. Bring to a boil, reduce heat, and simmer until tender (about 1.5–2 hours). Skim off any foam while cooking.
- Drain, reserving some of the cooking liquid if you’d like to use it in the soup.
Sauté Aromatics
- In a soup pot, heat the 1 tablespoon of olive oil over medium heat. Add the onion and cook until soft and translucent, about 5–7 minutes.
- Stir in the garlic and cook for 1 more minute until fragrant.
Build the Soup
- Add cooked chickpeas and broth to the pot. Add bay leaf and oregano. Simmer for 15–20 minutes to let flavors meld. Simmer for up to an hour for a softer bean texture.
Finish with Lemon
- Remove the bay leaf. Stir in fresh lemon juice. Season with salt and black pepper. Simmer for another 5 minutes, tasting and adjusting lemon or seasoning as needed.
Serving Suggestions
- Garnish with chopped parsley, oregano sprigs, and a drizzle of extra virgin olive oil. Serve with lemon wedges, crusty bread, and/or olives.
