Greek chickpea soup – A traditional wintery recipe
Hearty, simple and extra comforting, this Greek chickpea soup recipe (revithia soupa) is with no doubt the perfect dish for a cold winter’s day!
Greek chickpea soup is one of the most popular Greek wintery dishes, among other soups like Greek lentil soup and fasolada. A highly nutritious and delicious vegetarian Greek dish, full of fiber and a unique supply of antioxidants. So, if you love chickpeas then this Greek chickpea soup recipe is a definite must try!
Greek chickpea soup recipe – Variations
Greek chickpea soup recipe (revithia soupa) is made with humble ingredients, but it’s simplicity of preparation and presentation takes nothing out of its deliciousness! A basic recipe for ‘revithia soupa’ consists only of chickpeas, onions, olive oil, lemons and water.
To prepare a Greek chickpea soup recipe it is important to soak the chickpeas overnight for them to become tender and to reduce cooking time. Depending on how fresh the chickpeas are, the cooking time may vary greatly, so it is important to check if they are done. Different variations include other herbs and spices so feel free to spice things up!
Bay leaves, fresh or dried oregano and some minced garlic will surely lift the flavor! A very nice addition is to also add some vegetable or chicken stock along with the water to enhance the flavor. Some variations also include carrots, celery and tomato paste to redden the soup.
Serve this delicious traditional Greek chickpea soup while still warm with freshly ground pepper and of course some Greek village bread to dig in all that delicious sauce! Enjoy!
Love soups?
If you love a hearty soup as much as I do then these recipes below are perfect for a cold winter’s day!
Hearty, simple and extra comforting, this Greek chickpea soup recipe (revithia soupa) is with no doubt the perfect dish for a cold winter’s day! Greek chickpea soup is one of the most popular Greek wintery dishes while being highly nutritious full of fiber and a unique supply of antioxidants.
To prepare this Greek chickpea soup recipe (revithia soupa), start by washing the chickpeas and let them soak in plenty of cold water overnight (ideally for 18 hours).
When you are ready to make this Greek chickpea soup recipe, drain the chickpeas (revithia) and discard the soaking water. Place the chickpeas in a colander and rinse very well with plenty of water (4-5 times). Put your hands in the colander and rub them well.
Place the revithia in a large pan with enough cold water to cover them (about 4cm over the chickpeas).
Turn the heat up and bring to the boil. Keep removing the froth from the top with a wooden spoon for about 15 minutes.
Drain the chickpeas and then put them back in the pan and add enough warm water to cover them again. Bring to the boil and add the olive oil, chopped onion, oregano and bay leafs.
Turn the heat down to a simmer and place the lid on. Let the revithia cook for 1-2 hours, depending on the chickpeas, until tender. Add more water if necessary in order not to dry.
If you prefer your soup to be thicker, during the end of cooking time add in a bowl the flour and lemon juice and pour gradually 1-2 ladles of the soup and whisk. Add the mixture slowly in the pan with the chickpeas and season. Stir gently for 2-3 minutes until the soup thickens.
Serve this Greek chickpea soup while still warm with lots of Kalamata olives and crusted bread aside. Enjoy!
I don’t use oregano I prefer to use dill which has a far better flavour and a very appetising smell. fresh dill, a couple o pcs chopped when you add the oil then I add a little more at the end with the lemon 1/4 before removing from heat. I don’t add garlic, don’t think it’s necessary for the flavour.
I used 2 tbsp oregano as is suggested here and I refer it. It tastes much better without it, and if someone likes to add I think it should be much less that’s that. The revithia is all green and bitter now.
I prepared this soup last night, if it can be called a soup. First of all the red onion turned the liquid into brow colour, and it didn’t look anything like on your pictures. Then, the 1-2 lemons, I added half a lemon and it was too acidic. The tickening of it, put 2 tbs flour as you mentioned, didn’t ticken it enough. So it turned out awful on taste, awful in colour and not worth putting more than 2 days of work in it. Sorry about the honesty!
Betty, I’m sorry you had such a bad experience! I swear it’s worth trying again…..this is a staple in our house and everyone I’ve made it for has loved it. I make mine a little differently, but I think it would probably be rude to post my own recipe. I’ll just suggest you omit the oregano, flour, etc. Use a white or brown onion. We always use a chicken bullion cube. You don’t HAVE to presoak – I never do–it just takes longer to cook. When you serve it, give everyone a lemon quarter and let them squeeze lemon in to taste. I am married to a Greek and this was his mother’s method. I usually make on the stovetop, but it works just fine in a crock pot.
When do you add salt to this dish? During soaking? Beginning of boiling or at the end of cooking?
I have tried this dish so, so many times but my chickpeas are always slightly hard and I end up boiling them for up to 5 hours! Help!
I’m Greek from Ρόδο (Rhodes island) my mother taught me how to cook as with all Greek families. We’ve never used red onion, oregano or flour in this recipe!! Each can add lemon if they wish, just like with φακές (fakes) one can add vinegar if they wish.
You can, but the soup will be less starchy as the canned chickpeas are pre-boiled and the starch almost always thrown away. Add one or two teaspoons of corn flour to thicken your soup up a little bit and boil for slightly less time as the chickpeas are already pre-cooked.
Hi Eli, I just discovered you this morning and have had fun looking through your website. The recipes look and sound amazing. We had planned a month long trip to Greece last May which sadly we had to cancel because of Covid. So, during our raining Portland, Or winter I am planning on cooking many things Greek with your help. When we finally get to Greece, we will know what to order. Thank you!!
Hi Carol! So happy you’ve loved my website! I’ve been trying to capture all the beautiful Greek recipes I’ve made over the years and keep them simple so everyone can make them 🙂 If you need any tips on where to go or what to do in Greece feel free to message me on my Facebook page or just drop a comment here!
First of all, My Greek Dish recipes are my go too for everything. I’m an American living in Greece and I love all the Greek recipes. I make this Revithia a lot. I put in ziplocks and freeze and add to Cooked Quinoa and rice to give some extra flavor. Thank you so much for sharing these recipes, delicious!
I made it with 600 grams of chick peas, 2 white onions instead of a red onion and i included an extra third of a cup of olive oil, it turned out beautifully.
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I don’t use oregano I prefer to use dill which has a far better flavour and a very appetising smell. fresh dill, a couple o pcs chopped when you add the oil then I add a little more at the end with the lemon 1/4 before removing from heat. I don’t add garlic, don’t think it’s necessary for the flavour.
I used 2 tbsp oregano as is suggested here and I refer it. It tastes much better without it, and if someone likes to add I think it should be much less that’s that. The revithia is all green and bitter now.
Well Anita you probably need to get better quality oregano
I prepared this soup last night, if it can be called a soup. First of all the red onion turned the liquid into brow colour, and it didn’t look anything like on your pictures. Then, the 1-2 lemons, I added half a lemon and it was too acidic. The tickening of it, put 2 tbs flour as you mentioned, didn’t ticken it enough. So it turned out awful on taste, awful in colour and not worth putting more than 2 days of work in it. Sorry about the honesty!
Betty, I’m sorry you had such a bad experience! I swear it’s worth trying again…..this is a staple in our house and everyone I’ve made it for has loved it. I make mine a little differently, but I think it would probably be rude to post my own recipe. I’ll just suggest you omit the oregano, flour, etc. Use a white or brown onion. We always use a chicken bullion cube. You don’t HAVE to presoak – I never do–it just takes longer to cook. When you serve it, give everyone a lemon quarter and let them squeeze lemon in to taste. I am married to a Greek and this was his mother’s method. I usually make on the stovetop, but it works just fine in a crock pot.
I followed your recipe but also added one potato and one carrot grated. Thanks very much as we loved it
When do you add salt to this dish? During soaking? Beginning of boiling or at the end of cooking?
I have tried this dish so, so many times but my chickpeas are always slightly hard and I end up boiling them for up to 5 hours! Help!
Always add salt to taste just before serving the soup. if you add salt too early, any dried pulse/bean will be rock hard.
I dropped oregano, otherwise it’s a very good recipe! Thank you)
I’m Greek from Ρόδο (Rhodes island) my mother taught me how to cook as with all Greek families. We’ve never used red onion, oregano or flour in this recipe!! Each can add lemon if they wish, just like with φακές (fakes) one can add vinegar if they wish.
Can you use can chick peas?
You can, but the soup will be less starchy as the canned chickpeas are pre-boiled and the starch almost always thrown away. Add one or two teaspoons of corn flour to thicken your soup up a little bit and boil for slightly less time as the chickpeas are already pre-cooked.
Hi Eli, I just discovered you this morning and have had fun looking through your website. The recipes look and sound amazing. We had planned a month long trip to Greece last May which sadly we had to cancel because of Covid. So, during our raining Portland, Or winter I am planning on cooking many things Greek with your help. When we finally get to Greece, we will know what to order. Thank you!!
Hi Carol! So happy you’ve loved my website! I’ve been trying to capture all the beautiful Greek recipes I’ve made over the years and keep them simple so everyone can make them 🙂 If you need any tips on where to go or what to do in Greece feel free to message me on my Facebook page or just drop a comment here!
First of all, My Greek Dish recipes are my go too for everything. I’m an American living in Greece and I love all the Greek recipes. I make this Revithia a lot. I put in ziplocks and freeze and add to Cooked Quinoa and rice to give some extra flavor. Thank you so much for sharing these recipes, delicious!
How many cans of chickpeas can I add?>
Can this be cooked in a slow cooker
Yeap of course! you might need to finish it off in a pan though to reduce the water when its done cooking 🙂
Any suggestion as to the possible adjustment to cooking time when using a slow cooker?
Looks delicious. If I cut corners and use canned chick peas – how many ounces or cans for this recipe?
I made it with 600 grams of chick peas, 2 white onions instead of a red onion and i included an extra third of a cup of olive oil, it turned out beautifully.
These recipes most closely resemble the traditional dishes that my Athenian mother made. Authentic and delicious. Thank you.