Spain on a Fork > All Recipes > Soups & Salads > The Most FLAVORFUL Chickpea Soup | Easy Greek Revithosoupa Recipe
All Recipes, Soups & Salads / February 18, 2022

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.

Greek Chickpea Soup
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.

Greek Chickpea Soup
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.

Greek Chickpea Soup

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.

Greek Chickpea Soup

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Greek Chickpea Soup

Greek Chickpea Soup
4.5 from 6 votes

Greek Chickpea Soup | Revithosoupa

Course Main Course, Soup
Cuisine Greek, Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 496 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. Finely dice the onion, roughly mince the garlic, finely chop the carrot (peeled) and thinly slice the celery

  2. Heat a stock pot with a medium heat and add in 1/4 cup extra virgin olive oil

  3. 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

  4. Once the broth comes to a boil, place a lid on the stock pot and lower to a low-medium heat

  5. 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!

Nutrition Facts
Greek Chickpea Soup | Revithosoupa
Amount Per Serving
Calories 496 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 4g25%
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
Sodium 597mg26%
Potassium 553mg16%
Carbohydrates 45g15%
Fiber 14g58%
Sugar 6g7%
Protein 13g26%
Vitamin A 5163IU103%
Vitamin C 22mg27%
Calcium 130mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. De

    5 stars
    Fantastic recipe—next time I will have to double it so that I’ll have lots of leftovers! So much flavor!

    27 . Apr . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      27 . Apr . 2023
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  4. sophie

    5 stars
    no chickpeas in the cupboard for this time, so butter beans or haricot???

    18 . Jun . 2022
    • Spain on a Fork

      I would go for butter beans! Much love 🙂

      19 . Jun . 2022
  5. Sharon Osiks

    That seems like a lot of chickpeas for two people in this soup

    16 . Mar . 2022
  6. sheila mccarrier

    5 stars
    I remembered…I also used dried chickpeas, soaked overnight! I undercooked them just slightly knowing it would sit 48hrs, and I’d reheat.

    27 . Feb . 2022
  7. sheila mccarrier

    5 stars
    Delicious! I doubled (so glad we did!) and we ate it on day 3 (re-planned when we saw weather temperatures dropping).
    Only “change”, and it’s really just a habit. I cooked onions to translucent alone before adding others. That way they brown just enough when starting.
    We have farm chickens, so home broth stock was simply decadent in this!!

    27 . Feb . 2022
    • Spain on a Fork

      Sounds great!! Much love 🙂

      27 . Feb . 2022
  8. Helen

    2 stars
    Have just made and eaten this. Unfortunately all we could taste was the lemon which overpowered everything else, even the 4 cloves of garlic. Otherwise it might not have been a bad soup, but really hard to tell.

    26 . Feb . 2022
  9. Anna Bucciarelli

    5 stars
    Loved this soup – I used canned chickpeas (Cici in Italian) and, sin of sins, I did not rinse them because I wanted the soup to thicken a bit. I too used vegetable stock. I’m thinking any bean can be substituted for chickpeas if one is so inclined. Thanks for this good, basic snowy-day recipe. Really good!

    21 . Feb . 2022
    • Spain on a Fork

      Glad you enjoyed it!! Much love 🙂

      21 . Feb . 2022

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