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
-
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
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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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Chrissy
05 . Sep . 2024Excellent and full of delicious flavours, thank you Albert for another great recipe.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
09 . Sep . 2024Mary
31 . Mar . 2024I’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….
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
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07 . Feb . 2024Lynn Gurganus
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.
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26 . Jan . 2024Phil Daley
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. ???
27 . Jun . 2023Spain on a Fork
The fat comes from the extra virgin olive oil, which is what truly flavors this soup, glad you enjoyed the dish! Much love 🙂
27 . Jun . 2023Laird MARION BIBLER
21 . Jun . 2023Great recipe!
Spain on a Fork
Glad you enjoyed it! Much love 🙂
21 . Jun . 2023De
27 . Apr . 2023Fantastic recipe—next time I will have to double it so that I’ll have lots of leftovers! So much flavor!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
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25 . Oct . 2022sophie
18 . Jun . 2022no chickpeas in the cupboard for this time, so butter beans or haricot???
Spain on a Fork
I would go for butter beans! Much love 🙂
19 . Jun . 2022Sharon Osiks
That seems like a lot of chickpeas for two people in this soup
16 . Mar . 2022sheila mccarrier
27 . Feb . 2022I remembered…I also used dried chickpeas, soaked overnight! I undercooked them just slightly knowing it would sit 48hrs, and I’d reheat.
sheila mccarrier
27 . Feb . 2022Delicious! 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!!
Spain on a Fork
Sounds great!! Much love 🙂
27 . Feb . 2022Helen
26 . Feb . 2022Have 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.
Anna Bucciarelli
21 . Feb . 2022Loved 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!
Spain on a Fork
Glad you enjoyed it!! Much love 🙂
21 . Feb . 2022