The Most FLAVORFUL Chickpea Soup | Easy Greek Revithosoupa Recipe
This Greek Chickpea Soup, known as Revithosoupa, is possibly the most flavorful chickpea soup I have ever tasted. Packed with Mediterranean flavors, super easy to make and done in about 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for an incredible meal.
Traditionally, this dish is made with dried chickpeas. However, I used jarred chickpeas, which is the same thing as the canned ones, just to make things easier and quicker. If you want to use dried chickpeas, soak 1 cup of dried chickpeas overnight in plenty of water, then simmer on a low-medium heat the following day for 1 to 2 hours or until tender.
To add more flavor into this soup, I added homemade vegetable broth instead of water. If you prefer, you can use water. But I do recommend you at least add in a vegetable bouillon cube. As it makes all the difference in the world in this recipe.
TIPS & TRICKS to Make this Recipe: The beauty of this soup, is that you can make a big batch of it and store it either in the fridge (up to 5 days) or even freeze it (up to 3 months), in an air-tight container. The longer it sits, the more flavor it develops.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make this Greek Chickpea Soup
Greek Chickpea Soup | Revithosoupa
- 1/4 cup extra virgin olive oil 60 ml
- 1 small onion
- 4 cloves garlic
- 1 carrot
- 1 celery stick
- 2 1/2 cups canned chickpeas 570 gams (400 grams drained)
- 1 tsp dried oregano 1 gram
- 3 cups vegetable broth 710 ml
- 1/2 lemon
- 1 bay leaf
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Finely dice the onion, roughly mince the garlic, finely chop the carrot (peeled) and thinly slice the celery
Heat a stock pot with a medium heat and add in 1/4 cup extra virgin olive oil
After 2 minutes, add in the cut vegetables, mix continuously with the olive oil, after 4 minutes and the onion is translucent, add in 2 1/2 cups canned chickpeas (drained & rinsed), 1 tsp dried oregano and season with sea salt & black pepper, gently mix together, then add in 3 cups vegetable broth and 1 bay leaf, turn up the heat to a high and give it one final mix
Once the broth comes to a boil, place a lid on the stock pot and lower to a low-medium heat
After simmering for 10 minutes, remove the lid from the stock pot and the bay leaf from the soup, turn off the heat, squeeze in the juice of 1/2 a lemon into the soup, gently mix together, transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.