Mediterranean Chickpea Soup (Revithia)
A hearty and comforting vegan chickpea soup with olive oil, lemon, and herbs, inspired by traditional Cretan cuisine.
- Prep15 min
- Cook2h
- Total2h 15m
- DifficultyMedium
- Servings6
This classic Greek chickpea soup, known as Revithia, is a staple in Mediterranean households. Slowly simmered with olive oil, bay leaves, and oregano, it develops a rich, velvety texture and a bright, lemony finish.
Perfect for a cozy meal, this soup is naturally vegan and pairs beautifully with crusty bread. For an authentic touch, serve it alongside smoked herring and sliced red onion – a traditional Greek combination that adds depth and savoriness.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the chickpeas in a large bowl, cover with plenty of water, and soak overnight.
- Drain the chickpeas and transfer them to a large pot. Cover with fresh water, bring to a boil, and cook for about 20 minutes until half-tender. Drain and repeat this process 2–3 more times, each time for 20 minutes, until the chickpeas are nearly cooked. Drain and set aside.
- In the same pot, heat the olive oil over medium heat. Add the diced red onion and sauté until translucent and fragrant, about 3–4 minutes.
- Add the drained chickpeas, dried oregano, and bay leaves. Stir everything together and sauté for 2–3 minutes.
- Pour in enough water to cover the chickpeas by about 2 inches (5 cm). Bring to a boil, then reduce the heat to low-medium and let it simmer for about 1 hour, or until the chickpeas are tender. Stir occasionally.
- In a small bowl, combine the lemon juice and the all-purpose flour. Whisk until smooth and no lumps remain.
- Slowly pour the lemon-flour mixture into the simmering soup while stirring vigorously. Remove the pot from the heat.
- Season with sea salt and freshly ground black pepper to taste. Serve hot, optionally with smoked herring, onion slices, and crusty bread.
💡 Tips
- For extra flavor, use a good quality extra virgin olive oil.
- If you prefer a thicker soup, mash some of the chickpeas with a fork before adding the lemon-flour mixture.
- The soup keeps well in the refrigerator for up to 3 days and freezes beautifully.
Inspired by a recipe from The Greek Foodie