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Authentic Greek Chickpea Soup (Revithia)

A close-up of a white bowl filled with creamy, yellow greek chickpea soup, topped with fresh dill and olive oil.
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Welcome to My Kitchen! This Greek Chickpea Soup, or Revithia, is a bright, comforting, and nourishing dish. It uses simple ingredients to deliver rich Mediterranean flavor, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil, plus more for serving
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1/2 cup crushed tomatoes (optional, for color and depth)
  • 1/4 cup fresh lemon juice, plus extra wedges for serving
  • 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 softened, about 5 minutes.
  2. Add the minced garlic, diced carrots, and diced celery to the pot. Cook for another 5 to 7 minutes until the vegetables begin to soften.
  3. Stir in the dried oregano, dried rosemary, pepper, and salt. Cook for 1 minute until fragrant.
  4. Add the rinsed chickpeas, vegetable broth, crushed tomatoes (if using), and the bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to combine.
  5. Remove and discard the bay leaf. Stir in the fresh lemon juice. Taste the soup and adjust salt and pepper as needed.
  6. For a creamier texture, carefully scoop out about 1 cup of the soup (mostly chickpeas and broth) and blend it using an immersion blender or regular blender until smooth. Return the blended mixture to the pot and stir well.
  7. Serve the Greek Chickpea Soup hot, drizzled with extra olive oil and garnished with fresh dill and lemon wedges on the side.

Notes

  • For an even more authentic flavor, soak dried chickpeas overnight and cook them until tender before starting the soup base.
  • If you want to add greens, stir in 2 cups of fresh spinach during the last 5 minutes of simmering until wilted.
  • This soup is excellent for meal prep; the flavors deepen overnight.

Nutrition

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