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Greek Chickpea Soup

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.