Greek chickpea soup - Revithia soupa

Greek chickpea sou revithousoupa in a bowl with a spoon.

Greek chickpea soup - Revithia soupa

Greek Chickpea soup, also known as Revithia soupa is a hearty, comforting soup with the simplest yet most delicious flavors. A bowl of this soup with crusty bread is all you need to warm up your soul on a cold night. It's also vegan and gluten-free.

Course Soup

Cuisine Greek, Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 2

Chickpea soaking time 7

Total Time 2 10

Servings

Calories 327kcal

Author Vandana Chauhan

Equipment

1 Large cooking pot
Grinding jar or food processor

Ingredients

1.5 cups dried chickpeas
½ yellow onion finely chopped
4-5 garlic cloves minced
1 celery stalk chopped
1 medium carrot chopped
2 tablespoons finely chopped fresh dill
Juice of half a large lemon around 4 tablespoons, adjust to taste
8 cups vegetable stock or as required to get the desired consistency.
1 bay leaf
½ tablespoon dried oregano
Ground black pepper to taste
Salt to taste
1+2 tablespoons olive oil

Instructions

Wash dried chickpeas and soak them in water for at least 7 hours or overnight. After 7 hours, discard the water and rinse the chickpeas again. Keep them aside.
Heat 1 tablespoon olive oil in a cooking pot. Add chopped onion, carrot, celery, and minced garlic. Cook for 4-5 minutes.
Add bay leaf and dried oregano. Saute for a few seconds.
Add chickpeas and saute for a minute.
Add vegetable stock and mix. Cover the pot and cook on a medium flame for at least 1.5 hours or until the chickpeas are cooked. Keep checking in between and if required, add more vegetable stock.
Once the chickpeas are nicely cooked, take a ladle full of chickpeas and transfer them to a grinding jar or food processor. Allow them to reach room temperature. Add the remaining 2 tablespoons of olive oil, lemon juice, salt, and ground black pepper. Make a paste.
Add the chickpea paste to the soup and cook for another 2 minutes.
Garnish with chopped dill and enjoy!

Video

Notes

1. Soak the chickpeas for at least 7 hours. If you don't soak them enough, the chickpeas won't get cooked properly.
2. Don't miss to rinse the soaked chickpeas and discard the water in which they were soaked.
3. Allow the chickpeas to reach room temperature before making a paste.
4. To make the soup slightly spicy, you may add chili flakes to it.
5. This soup is eaten sour but if you don't like very sour food reduce the amount of lemon juice to suit your taste.
6. You may also add lemon zest for extra refreshing lemony flavor.
7. Traditionally a lot of olive oil is used in this soup recipe. I have used it in moderation. You can use even lesser if you want.
8. Use good quality olive oil as it's a key ingredient in this recipe.
9. More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition