This Greek chickpea soup, also known as revithia, is a simple and comforting Mediterranean soup made with chickpeas, vegetables, olive oil, and lemon. It's creamy, easy to prepare, and works beautifully for both lunch and dinner.
A Simple Greek Soup I Always Come Back To
Revithia is one of those traditional Greek recipes that relies on patience rather than complexity. The ingredients are simple, chickpeas, onion, carrots, celery, and olive oil, but when they simmer together gently, the result is a soup that feels both hearty and light at the same time. It's the kind of dish that fills the kitchen with a warm, familiar aroma while it cooks.
What makes Greek chickpea soup special for me is how the texture develops naturally. By blending only part of the soup, it becomes creamy without losing the bite of whole chickpeas. Finished with lemon and fresh dill, it tastes balanced, and comforting without ever feeling heavy.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chickpeas: Canned chickpeas are what I reach for here because they keep the soup effortless, and they still give it that hearty body and satisfying protein.
- Vegetables: Onion, carrots, celery, and garlic form the base, and I love how this simple mix brings a gentle sweetness and builds flavor without needing anything complicated.
- Olive Oil: I always use extra virgin olive oil for revithia, because it's what makes the soup taste truly Greek and gives the broth a smooth, rich finish.
- Lemon & Dill: Lemon juice and fresh dill go in right at the end, and I find that one step makes everything taste brighter and fresher, never heavy.
How to Make Greek Chickpea Soup
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Soften the Onion: Heat the olive oil in a large pot over medium heat. Add the onion, season with salt and black pepper, and cook for about 5 minutes until soft and translucent.
2. Build the Base: Add the carrots and celery and cook for 4-5 minutes until slightly tender. Stir in the garlic and cook for 30 seconds until fragrant.
3. Simmer the Soup: Pour in the broth, add the chickpeas and oregano (if using), stir, bring to a gentle boil, then simmer uncovered for 25-30 minutes until the vegetables are tender.
4. Blend and Finish: Blend about 2 cups of soup (chickpeas & broth) until smooth, return to the pot, and cook 2-3 minutes to thicken. Stir in lemon juice and dill, simmer 2 minutes, and then serve hot.
What to Serve with Greek Chickpea Soup (Revithia)
I usually serve this soup with crusty bread or warm pita, so nothing goes to waste. A simple tomato salad, a few olives, or even a small plate of feta on the side turns it into an easy, comforting meal.
My Tips for Recipe Success
Flavor: I like letting the onion cook until it's properly soft and lightly golden before adding the carrots and celery. That extra minute or two gives the soup a deeper, sweeter base without adding anything extra.
Texture: If you want a brothier soup, I hold back a little of the broth at first and add it slowly near the end. It's an easy way to control thickness without guessing.
Storage: I let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days. It thickens as it sits, so when I reheat it, I add a small splash of broth or water and warm it gently on the stovetop to loosen the texture.
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Recipe
Greek Chickpea Soup (Revithia)
Ingredients
- 2 cans Chickpeas - 15 ounces (400 g) each can, rinsed and drained
- 3 tablespoon Extra Virgin Olive Oil
- 1 Medium Yellow Onion - Chopped
- 2 Carrots - 10 ounces (280 g), chopped into 0.5-inch(1.2 cm) pieces
- 1 Celery Stalk - Chopped
- 4 Cloves Garlic - Minced
- 1 teaspoon Salt
- ½ teaspoon Freshly Ground Black Pepper
- 1000 ml Lower-Sodium Vegetable Broth or Chicken Broth - 4 cups
- 2 teaspoon Dried Oregano - Optional
- 3 tablespoon Lemon Juice
- 2 tablespoon Fresh Dill - Minced
Instructions
- Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped onion, season with the salt and black pepper, and cook for about 5 minutes until softened and translucent.
- Add the carrots and celery and cook for another 4-5 minutes until slightly tender. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the broth, add the chickpeas and dried oregano, if using, stir to combine, and bring the soup to a gentle boil. Reduce the heat and simmer uncovered for 25-30 minutes until the vegetables are tender.
- Scoop out about 2 cups of the soup (a mix of chickpeas and broth) and blend until smooth using a hand blender or blender. Return the blended soup to the pot, stir well to combine, and cook gently for 2-3 minutes until the soup thickens to your liking.
- Stir in the lemon juice and minced fresh dill, simmer for 2 minutes, then remove from the heat and serve hot.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Laura says
This Greek chickpea soup is one of those recipes that feels simple but delivers so much comfort. The lemon and dill really lift the chickpeas, and I love how creamy it gets without needing any cream. Perfect for an easy, cozy meal.