Greek Chickpea Soup (Revithia)
This Greek chickpea soup (revithia) is a traditional Greek recipe made with chickpeas, olive oil, vegetables, lemon juice, and fresh dill. Naturally creamy, comforting, and easy to make in one pot for lunch or dinner.
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
Partial Blending: I like blending only part of the soup so it stays hearty while becoming naturally creamy.
Season After Thickening: I usually adjust the salt once the blended soup is added back, as the texture changes slightly.
Lemon at the End: Adding lemon near the end keeps the soup bright and balanced.
Freezer-Friendly: I often freeze leftovers in small portions, then thaw gently on the stovetop with a splash of broth to loosen the texture.
Traditional Tip: In Greece, revithia is often cooked until very soft and slightly thick, giving the soup its naturally creamy texture without cream.
Nutrition
Calories: 140kcal | Carbohydrates: 11g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1599mg | Potassium: 183mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5664IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1mg
