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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
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.