Traditional Greek Chickpea Soup (Revithosoupa)

Greek chickpea soup, or Revithosoupa (ρεβιθόσουπα), is a simple yet flavorful dish rooted in Greek culinary tradition. This healthy, vegan soup is made with tender chickpeas, olive oil, lemon, and aromatic herbs, creating a comforting and hearty meal. Whether you’re looking for a quick weeknight dinner or a nutritious meal prep option, this recipe delivers both taste and ease. Let’s dive into this Mediterranean classic!

Ingredients

Core Ingredients:

• 1 ½ cups dried chickpeas (or 3 cups cooked, canned chickpeas)
• 6 cups water or vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2-3 tablespoons olive oil
• 2 bay leaves
• 1 teaspoon dried oregano (Greek oregano if possible)
• 1 teaspoon ground cumin (optional)
• Salt and pepper to taste

For the Lemon Dressing:

• Juice of 1 large lemon
• 2 tablespoons olive oil
• 1 teaspoon cornstarch (optional, for thickening)
• Fresh parsley, chopped, for garnish

Instructions

Step 1: Prepare the Chickpeas

1. For Dried Chickpeas:
   • Soak the chickpeas overnight in plenty of water with a pinch of salt. Drain and rinse them before cooking.
   • In a large pot, boil the chickpeas in fresh water for 10 minutes, then reduce the heat and simmer for 45-60 minutes, or until tender. Drain and set aside.
2. For Canned Chickpeas:
   • Drain and rinse the chickpeas thoroughly. Skip the soaking and boiling steps.

Step 2: Sauté the Aromatics

1. In a large pot, heat 2-3 tablespoons of olive oil over medium heat.
2. Add the chopped onion and sauté for 5 minutes until softened.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Simmer the Soup

1. Add the cooked (or canned) chickpeas to the pot along with 6 cups of water or vegetable broth.
2. Toss in the bay leaves, dried oregano, and ground cumin (if using).
3. Season with salt and pepper to taste.
4. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-30 minutes, allowing the flavors to meld together.

Step 4: Prepare the Lemon Dressing

1. In a small bowl, whisk together the lemon juice, olive oil, and cornstarch (if using).
2. Add a ladle of hot broth from the soup into the lemon mixture and whisk until smooth. This step prevents curdling and thickens the soup slightly.

Step 5: Finish the Soup

1. Slowly stir the lemon mixture into the soup. Let it simmer for another 5 minutes, stirring occasionally, to combine the flavors.
2. Remove the bay leaves before serving.

Step 6: Serve

1. Ladle the soup into bowls.
2. Garnish with freshly chopped parsley and drizzle with extra olive oil, if desired.
3. Serve with crusty bread, olives, or a side of Greek salad for a complete meal.

Serving and Storage Tips

Serving:

• Serve this soup warm, accompanied by crusty bread or pita for dipping.
• For a heartier version, pair it with roasted vegetables or a simple green salad on the side.

Storage:

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Greek chickpea soup freezes well. Allow the soup to cool completely, then freeze in individual portions for up to 3 months.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen if needed.

Helpful Notes

1. Canned vs. Dried Chickpeas: While dried chickpeas offer better texture and flavor, canned chickpeas are a quicker option without sacrificing too much taste.
2. Thicker Soup: For a creamier consistency, mash some of the chickpeas with the back of a spoon or use an immersion blender to partially puree the soup.
3. Authenticity: Traditional Revithosoupa uses minimal spices, but cumin adds a warm, earthy note that complements the chickpeas beautifully.
4. Vegan Option: This soup is naturally vegan. For added protein, stir in a handful of cooked quinoa or brown rice before serving.
5. Extra Flavor: Add a splash of white wine during the simmering stage for a more complex flavor profile.

Tips from Well-Known Chefs

• Chef Akis Petretzikis: “Don’t rush the olive oil and lemon step—it’s what transforms the soup from good to great. Use the highest-quality olive oil you can find for authentic Greek flavor.”
• Chef Diane Kochilas: “For the most traditional taste, cook the soup slowly and use dried chickpeas. The soaking and slow cooking release their natural creaminess.”
• Chef Yiannis Lucacos: “A pinch of saffron can add an extra layer of elegance and color to this simple dish.”

Frequently Asked Questions

1. Can I make this soup gluten-free?

Yes! This recipe is naturally gluten-free. Just ensure your broth and cornstarch (if used) are certified gluten-free.

2. Do I need to soak dried chickpeas?

Yes, soaking softens the chickpeas and reduces cooking time. If you’re short on time, use canned chickpeas or quick-soak them by boiling for 1 minute and letting them sit for 1 hour.

3. Can I add other vegetables?

Absolutely! Carrots, celery, or diced potatoes are great additions that complement the flavors of the soup.

4. Can I substitute the lemon juice?

If you’re out of lemons, white wine vinegar or a small amount of apple cider vinegar can provide a similar tangy kick.

5. Can I make this soup in an Instant Pot?

Yes! Sauté the onions and garlic on the sauté setting, then pressure cook the dried chickpeas and broth for 30 minutes on high pressure.

6. What’s the best olive oil for this soup?

A high-quality, extra-virgin Greek olive oil adds authenticity and enhances the flavor.

7. How can I make this soup spicier?

Add a pinch of red pepper flakes or a dash of cayenne pepper for a spicy twist.

8. What can I serve with this soup?

Serve it with crusty bread, Greek olives, or feta cheese for a complete meal.

9. How can I thicken the soup without cornstarch?

Mash some of the chickpeas directly into the broth, or puree a portion of the soup for natural thickening.

10. Can I use other legumes instead of chickpeas?

Lentils or white beans work well, but they’ll alter the soup’s flavor profile slightly.