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Greek Chickpea Soup (Revithia)

A traditional, naturally thickened Greek soup featuring slow-cooked chickpeas, lemon, and a generous finish of olive oil for a rich, viscous broth.
Print Recipe
Prep Time 10 minutes
Cook Time 3 hours
Soaking Time 8 minutes
Total Time 3 hours 10 minutes
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: Greek, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Base & Simmer
  • 2 cups Dried Chickpeas Soaked overnight, or 4 cans (15 oz) rinsed
  • 0.25 cup Extra Virgin Olive Oil For cooking
  • 1 medium Yellow Onion Quartered
  • 1 tsp Dried Oregano
  • 8 cups Water or Vegetable Broth
Finish & Garnish
  • 1 tbsp Salt Or to taste
  • 0.5 tsp Black Pepper Freshly ground
  • 0.25 cup Lemon Juice Freshly squeezed
  • 3 tbsp Extra Virgin Olive Oil For finishing, high quality
  • 1 tbsp Fresh Parsley Chopped, for garnish

Equipment

  • Large stockpot or Dutch oven
  • Potato masher (optional)

Method
 

  1. If using dried chickpeas, soak them overnight (8+ hours). Drain and rinse.
  2. In a large pot, combine chickpeas, onion, 1/4 cup olive oil, oregano, and water/broth. Bring to a boil.
  3. Reduce heat to the lowest possible simmer. Cover and cook for 2.5-3 hours (dried) or 60-90 minutes (canned), until chickpeas are very tender.
  4. Remove and discard the onion quarters. Lightly mash 1/4 to 1/3 of the chickpeas against the side of the pot to naturally thicken the broth to a viscous consistency.
  5. Stir in the salt, black pepper, and fresh lemon juice. Taste and adjust seasoning.
  6. Ladle the soup into bowls. Drizzle each serving generously with the remaining 3 tbsp of high-quality olive oil for a glossy, heavy finish.
  7. Garnish with fresh parsley and serve hot.

Notes

Mashing the chickpeas is crucial for the traditional thick, gooey texture. Always use a high-quality olive oil for the finishing drizzle, as it defines the final flavor. The soup is even better the next day.