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Authentic Greek Lemon Chickpea Soup (Revithia)

Close-up of a white bowl filled with bright yellow Greek lemon chickpea soup, featuring whole chickpeas, diced carrots, and fresh parsley.
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Make traditional Greek Lemon Chickpea Soup, Revithia, a hearty and bright Mediterranean dish. This recipe focuses on simple ingredients and a strong lemon finish for authentic flavor.

Ingredients

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  • 1 cup dried chickpeas, soaked overnight and drained
  • 6 cups water or vegetable broth
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/2 cup extra virgin olive oil, divided
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon cornstarch (optional, for thickening)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Place the soaked and drained chickpeas in a large pot with the water or broth and the bay leaf. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, or until the chickpeas are tender. Skim off any foam that rises to the surface during the first 30 minutes.
  2. While the chickpeas cook, sauté the onion, carrots, and celery in 1/4 cup of olive oil in a separate skillet over medium heat until softened, about 8 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the sautéed vegetables, oregano, salt, and pepper to the pot with the chickpeas. Continue to simmer for another 20 minutes to allow the flavors to meld. Remove and discard the bay leaf.
  4. For a slightly thicker soup, mix the cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry. Stir the slurry into the simmering soup until it thickens slightly.
  5. Remove the pot from the heat. Stir in the remaining 1/4 cup of olive oil and the fresh lemon juice. Taste and adjust salt and pepper as needed. The soup should have a bright, tangy flavor.
  6. Ladle the soup into bowls. Drizzle each serving with a little extra virgin olive oil and garnish with fresh parsley. Serve hot with crusty bread.

Notes

  • If you skip the overnight soak, you can use 2 cans (15 ounces each) of rinsed and drained chickpeas, adding them during step 3. Adjust cooking time accordingly.
  • For a richer flavor, use homemade vegetable broth instead of water.
  • This soup is excellent the next day as the flavors deepen overnight.

Nutrition

Find it online: https://cookerycommand.com/greek-lemon-chickpea-soup-recipe/