Greek Chickpea Soup (Revithia) with Lemon and Herbs

Creating a truly memorable Greek Chickpea Soup is all about those little touches that elevate it from good to absolutely glorious. My years in the kitchen, from grandma’s side to my own experiments, have taught me a few secrets that I’m thrilled to share with you.

My Secret Trick: I always add the fresh dill and parsley at the very end, right before serving. This keeps their vibrant flavor and beautiful color bright and fresh, truly making the herbs sing in every spoonful of this comforting soup.

When sautéing your aromatics, don’t rush it! Let the onions soften slowly and the garlic become fragrant without browning. This gentle cooking builds a deeper, richer flavor base for your soup, making all the difference in the final taste.

For an extra layer of flavor and a beautiful golden hue, I sometimes like to toast my dried oregano lightly in the pan with a drizzle of olive oil before adding the other aromatics. It really brings out its earthy notes, adding wonderful depth to this Greek Chickpea Soup.

Don’t be shy with the lemon juice! The bright acidity is key to balancing the richness of the chickpeas and bringing a wonderful zesty finish to the soup. I always recommend tasting and adding more to your preference right before serving.

Fun Variations for Greek Chickpea Soup

One of the joys of cooking at home is the freedom to play and make a recipe truly your own! While this Greek Chickpea Soup is perfect as is, a few little tweaks can cater to different tastes or what you have on hand. My sister, for instance, loves when I add a little something extra for a burst of flavor!

Spice it Up: For those who enjoy a little warmth, a pinch of red pepper flakes added with the smoked paprika can introduce a lovely subtle kick. It’s a wonderful way to add a bit of unexpected zest that a friend of mine, who loves a good spice, always requests!

Hearty Greens: Stir in a handful of fresh spinach or kale during the last 10 minutes of simmering. The greens will wilt beautifully, adding extra nutrients and a lovely pop of color to your wholesome Greek Chickpea Soup.

Creamy Finish: While not traditional, for a richer texture, my mom occasionally stirs in a tablespoon or two of full-fat Greek yogurt or a swirl of coconut milk right before serving. It adds a lovely creaminess that’s surprisingly delicious!

Hearty Greek Chickpea Soup (Revithosoupa)

This traditional Greek chickpea soup, known as Revithosoupa, is a simple yet incredibly flavorful and comforting dish. Made with tender chickpeas, fresh herbs, lemon, and a rich olive oil base, it’s a wholesome and satisfying meal perfect for any day of the week.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Greek, Mediterranean

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For Soaking (Optional but Recommended for Dried Chickpeas)

• 1 cup dried chickpeas soaked overnight, then drained and rinsed

Main Soup Ingredients

• 2 tbsp olive oil extra virgin, plus more for drizzling
• 1 large yellow onion chopped
• 3 cloves garlic minced
• 1 tsp dried oregano Greek preferred
• 1/2 tsp smoked paprika optional, for depth
• 6 cups vegetable broth or chicken broth
• 1 (15-oz) can chickpeas drained and rinsed (if not using dried)
• 1 large carrot peeled and diced
• 2 stalks celery diced
• 1 (14.5-oz) can diced tomatoes undrained
• 1/2 cup fresh dill chopped, plus more for garnish
• 1/4 cup fresh parsley chopped, plus more for garnish
• 1 lemon lemon juiced (about 2-3 tbsp)
• salt to taste
• black pepper freshly ground, to taste

Equipment

• Large Dutch oven or heavy-bottomed pot
• Cutting board
• Sharp knife
• Ladle

Method

 

Prepare the Chickpeas (if using dried)

1. If using dried chickpeas, ensure they have been soaked overnight (or quick-soaked) and then thoroughly drained and rinsed. Skip this step if using canned chickpeas.

Sauté Aromatics

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
3. Stir in the minced garlic, dried oregano, and smoked paprika (if using). Cook for another minute until fragrant, being careful not to burn the garlic.

Simmer the Soup

1. Add the diced carrot and celery to the pot and sauté for 3-5 minutes until they start to soften slightly.
2. Pour in the vegetable broth and add the chickpeas (either the pre-soaked and rinsed dried chickpeas or the drained and rinsed canned chickpeas).
3. Stir in the can of diced tomatoes (undrained). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the chickpeas are very tender. If using canned chickpeas, simmer for 30-40 minutes to allow flavors to meld and vegetables to soften.

Finish and Serve

1. Remove the pot from the heat. Stir in the fresh chopped dill and parsley.
2. Squeeze in the fresh lemon juice.
3. Taste and adjust seasoning with salt and freshly ground black pepper. For a thicker soup, you can mash some of the chickpeas against the side of the pot with a spoon or use an immersion blender for a few pulses, leaving some whole for texture.
4. Ladle the hot soup into bowls. Drizzle with a little extra virgin olive oil and garnish with additional fresh dill and parsley, if desired. Serve immediately with crusty bread.

Notes

For a creamier texture without blending, mash about 1 cup of the cooked chickpeas with a fork before adding them back to the soup. This soup freezes well. Store cooled soup in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. The use of dried chickpeas provides a superior texture and flavor, but canned chickpeas are a convenient alternative for a quicker meal.

What to Serve With Greek Chickpea Soup

This nourishing Greek Chickpea Soup is a satisfying meal all on its own, but sometimes a little something extra can make the experience even more delightful. I love making a simple spread that feels both comforting and special, just like the desserts I share.

A crusty piece of bread or a warm pita, perfect for dipping into the flavorful broth, is an absolute must for me. My mom always had fresh bread on the table, and it just feels right to continue that tradition.

A simple, crisp green salad with a light vinaigrette makes for a refreshing contrast to the hearty soup. It brightens the palate and offers a lovely balance to the rich flavors of the Greek Chickpea Soup.

For a little something extra, a sprinkle of crumbled feta cheese or a dollop of plain Greek yogurt can add a wonderful creamy, tangy element that complements the lemon and herbs beautifully.

How to Store Greek Chickpea Soup

Knowing how to properly store your homemade creations means you can enjoy that comforting goodness for days to come! This Greek Chickpea Soup stores wonderfully, and I have a few simple tips to keep it tasting as fresh as the day you made it.

Fridge Storage

Once your soup has cooled completely, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. When I make a big batch, I always portion it out so it’s ready for a quick and easy lunch during the week!

Freezer Tips

This Greek Chickpea Soup is a fantastic candidate for freezing! Allow it to cool completely, then ladle it into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace. It can be frozen for up to 2-3 months. To reheat, simply thaw overnight in the fridge and gently warm on the stovetop. My personal tip: a fresh squeeze of lemon and a sprinkle of fresh dill after reheating brings it right back to life!

Nutritional Benefits

This delightful Greek Chickpea Soup is not just a treat for the taste buds; it’s also packed with wonderful nourishment. Chickpeas are a fantastic source of plant-based protein and fiber, making this soup incredibly satisfying and good for you. With fresh vegetables like carrots and celery, and vibrant herbs, it’s a wholesome meal that proves you can combine indulgence with simple, nourishing ingredients straight from Sara’s kitchen.

FAQs

Faq 1

Can I use canned chickpeas instead of dried?
Yes, absolutely! While dried chickpeas offer a deeper flavor, you can use two 15-ounce cans of drained and rinsed chickpeas to save time. Adjust the simmering time for this Greek Chickpea Soup accordingly, as canned chickpeas are already cooked.

Faq 2

Is this soup spicy?
No, this Greek Chickpea Soup is not spicy. The smoked paprika adds a lovely smoky depth rather than heat. If you prefer a little kick, you can always add a pinch of red pepper flakes to your individual bowl.

Faq 3

Can I make this soup vegan?
This Greek Chickpea Soup recipe is already naturally vegan! It uses vegetable broth and no animal products, making it a perfect plant-based meal that’s rich in flavor and nutrition for everyone to enjoy.

Faq 4

What kind of broth should I use?
I always recommend using a good quality vegetable broth for this Greek Chickpea Soup. It forms the foundation of the soup’s flavor, so choosing one with a rich, savory profile will make a big difference in the final delicious outcome.

Conclusion

There you have it, my dear friends—a bowl of pure comfort in this beautiful Greek Chickpea Soup (Revithia) with Lemon and Herbs. It’s a recipe that truly embodies the spirit of home cooking: simple ingredients, a little bit of love, and the joy of sharing something truly special. I hope you’ll gather your loved ones around the table and create your own sweet memories with this heartwarming dish. Happy cooking!