Introduction

Greek cuisine is celebrated for its simplicity, fresh ingredients, and wholesome flavors. Among its many treasures, Revithia, or Greek Lemon Chickpea Soup, stands out as a comforting, nourishing classic. This traditional soup has been enjoyed for generations, particularly in Greek islands and rural villages, where simple, hearty meals are treasured.

The soup is naturally vegan, gluten-free, and packed with protein and fiber. What makes it so special is the combination of tender chickpeas, aromatic herbs, and bright, tangy lemon juice. Despite its simplicity, it delivers layers of flavor and a creamy texture without any dairy. Each spoonful is heartwarming, vibrant, and deeply satisfying—a perfect reflection of Mediterranean cooking at its best.

Why I Love This Recipe

I love this recipe because it’s deceptively simple yet incredibly flavorful. The slow-cooked chickpeas provide natural creaminess, while the garlic, onion, and oregano bring a depth of aroma that fills the kitchen.

Lemon juice adds a bright zing that lifts the entire dish, creating a perfect balance between earthiness and freshness. Every spoonful feels comforting and wholesome, and it’s a dish that can easily be served as a light lunch or a main course for dinner.

Why It’s a Must-Try Dish

This soup is a must-try because it perfectly embodies the essence of Mediterranean cuisine: minimal ingredients, maximum flavor, and healthy, satisfying nutrition. It’s a recipe that’s both budget-friendly and nourishing.

Its tangy, aromatic, and hearty flavor makes it ideal for any occasion, from casual family dinners to special gatherings. Plus, it’s naturally vegan and gluten-free, making it accessible to a variety of dietary preferences.

Recipe Details

• Preparation Time: 15 minutes (plus overnight soaking if using dried chickpeas)
• Cooking Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes (plus soaking)
• Servings: 4–6
• Calories: ~220 kcal per serving
• Course: Soup / Main Dish
• Cuisine: Greek / Mediterranean

Ingredients

• 1 cup dried chickpeas (or 2 cups canned chickpeas, drained and rinsed)
• 6 cups water or vegetable broth
• 1 medium onion, finely chopped
• 2–3 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 1 large carrot, diced (optional, for sweetness)
• 1 bay leaf
• 1 teaspoon dried oregano (Greek oregano preferred)
• Salt and freshly ground black pepper, to taste
• Juice of 1–2 lemons (adjust to taste)
• Fresh parsley, chopped, for garnish

Cooking Directions (Summary)

1. Soak chickpeas overnight if using dried.
2. Sauté onion, garlic, and carrot in olive oil.
3. Add chickpeas, water or broth, bay leaf, and oregano.
4. Simmer until chickpeas are tender (1–1.5 hours).
5. Remove bay leaf, season with salt and pepper.
6. Gradually add lemon juice, tasting for balance.
7. Serve hot, garnished with parsley and a drizzle of olive oil.

Step-by-Step Preparation Method

Step 1: Prepare the Chickpeas

• Rinse and soak dried chickpeas overnight in plenty of water.
• Drain and rinse before cooking.
• If using canned chickpeas, rinse thoroughly and skip soaking.

Step 2: Sauté the Aromatics

• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add chopped onion and sauté 3–4 minutes until translucent.
• Add garlic and carrot; cook 2–3 minutes until fragrant.

Step 3: Cook the Chickpeas

• Add chickpeas to the pot.
• Pour in 6 cups of water or vegetable broth.
• Add bay leaf and oregano.
• Bring to a boil, then reduce heat to low and simmer 1–1.5 hours until chickpeas are tender.

Step 4: Season and Add Lemon

• Remove the bay leaf.
• Season with salt and freshly ground black pepper.
• Gradually add lemon juice, tasting to achieve a balanced, tangy flavor.

Step 5: Garnish and Serve

• Ladle soup into bowls.
• Drizzle with extra virgin olive oil and sprinkle with fresh parsley.
• Serve with crusty bread or pita.

How to Serve

• Serve warm as a starter or main dish.
• Pair with fresh Greek salad, pita, or crusty bread.
• Optional: top with feta, Kalamata olives, or smoked paprika.

Recipe Tips

1. Soaking Chickpeas: Reduces cooking time and improves digestibility.
2. Creamier Soup: Mash a portion of chickpeas or blend part of the soup.
3. Lemon: Add gradually to balance flavors.
4. Herbs: Fresh oregano or parsley enhances aroma.
5. Olive Oil: Use high-quality extra virgin olive oil for best taste.

Variations

1. Vegetable Revithia: Add diced zucchini, celery, or tomatoes.
2. Spicy Version: Add crushed red pepper flakes or smoked paprika.
3. Herbal Twist: Replace oregano with thyme or dill.
4. Creamy Vegan Version: Blend half of the chickpeas for extra creaminess.
5. Hearty Version: Add orzo or broken pasta for a more filling meal.

Freezing and Storage

• Refrigerator: 4–5 days in an airtight container.
• Freezer: Up to 3 months in portions.
• Reheating: Gently on the stovetop; add water or broth if too thick.

Special Equipment Needed

• Large pot or Dutch oven
• Wooden spoon
• Potato masher or blender (optional)
• Measuring cups and spoons

FAQs

Q1: Can I use canned chickpeas instead of dried?
A1: Yes, add them later in the cooking process to avoid overcooking.

Q2: How can I make the soup thicker?
A2: Mash some chickpeas or blend half of the soup and stir it back in.

Q3: Is lemon essential?
A3: Yes, it gives Revithia its signature tangy flavor.

Q4: Is this soup vegan?
A4: Yes, as long as vegetable broth is used.

Q5: Can I add meat?
A5: Traditionally vegetarian, but diced chicken or lamb can be added.

Conclusion

Greek Lemon Chickpea Soup (Revithia) is a timeless, comforting dish that perfectly represents Mediterranean cuisine. With tender chickpeas, bright lemon, and aromatic herbs, it’s nutritious, satisfying, and versatile. Easy to make, budget-friendly, and full of flavor, it’s perfect for everyday meals or special occasions. Once you try it, this soup is likely to become a cherished staple in your kitchen, warming both your body and soul.