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.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
CHICKPEAS I USED
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT
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Watch the Video Below on How to Make this Greek Chickpea Soup
Greek Chickpea Soup | Revithosoupa
Ingredients
- 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
Instructions
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Finely dice the onion, roughly mince the garlic, finely chop the carrot (peeled) and thinly slice the celery
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Heat a stock pot with a medium heat and add in 1/4 cup extra virgin olive oil
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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
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Once the broth comes to a boil, place a lid on the stock pot and lower to a low-medium heat
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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!
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I make this with only 2 Tbs of oil and a bit of finely chopped cabbage (about 1/8 of a small to medium head) and a tablespoon of minced fresh dill fronds. θαυμάσιος! (marvelous)
Sounds great! Thanks for the comment 🙂 Much love
Greek-American here, I love your nutritious additions to revithosoupa! Your version is delicious.
Appreciate the comment! Much love 🙂
Excellent and full of delicious flavours, thank you Albert for another great recipe.
Happy to hear that! Thanks for the comment 🙂 Much love
I’m so pleased to have found this recipe! I had this soup sitting outside at a little cafe in Spain 40 years ago and it was MEMORABLE! I love southern Spain, it reminds me of California….
Happy to hear that! Thanks for the comment 🙂 Much love
Just found your site while looking for bean soup. I look forward to trying some of your recipes. I wish your page would have a box that allows me to “jump to the recipe” without having to go through all the pictures and explanations. I can tell from the ingredients if I want to try a recipe. I will be visiting your site often. Thanks. Please do not sell my email. Please do not include me on your constant mailing list.
Delicious! Adapted for Instant Pot; pressure cooked some dry chick peas, cleaned out the inner pot and proceeded. Very tasty.
MY ONLY QUESTION: I can’t figure out where all the fat calories are coming from in the nutritional analysis. ???
The fat comes from the extra virgin olive oil, which is what truly flavors this soup, glad you enjoyed the dish! Much love 🙂
Great recipe!
Glad you enjoyed it! Much love 🙂
Fantastic recipe—next time I will have to double it so that I’ll have lots of leftovers! So much flavor!
So happy to hear that! Thanks for the comment 🙂 Much love
no chickpeas in the cupboard for this time, so butter beans or haricot???
I would go for butter beans! Much love 🙂
That seems like a lot of chickpeas for two people in this soup
I remembered…I also used dried chickpeas, soaked overnight! I undercooked them just slightly knowing it would sit 48hrs, and I’d reheat.
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!!
Sounds great!! Much love 🙂
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.
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!
Glad you enjoyed it!! Much love 🙂