Print

Authentic Greek Lemon Chickpea Soup (Revithia Soupa)

A close-up of a steaming bowl of greek lemon chickpea soup, rich with chickpeas, carrots, and topped with fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this traditional Greek Lemon Chickpea Soup, Revithia Soupa, a hearty and bright dish perfect for a comforting meal. This simple pantry dish relies on fresh lemon and good olive oil for its classic flavor.

Ingredients

Scale
  • 2 cups dried chickpeas, soaked overnight and drained
  • 8 cups water or vegetable broth
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1/2 cup extra virgin olive oil, plus more for serving
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Place the soaked and drained chickpeas in a large pot. Cover with 8 cups of water or broth. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, or until the chickpeas are tender. Skim off any foam that rises to the surface during the first 30 minutes.
  2. Add the chopped onion, carrots, celery, garlic, bay leaves, and oregano to the pot. Continue to simmer for another 20 minutes until the vegetables are soft.
  3. Remove and discard the bay leaves.
  4. Stir in the 1/2 cup of olive oil and season generously with salt and pepper. Let the soup simmer gently for 5 more minutes.
  5. Remove the pot from the heat. Slowly stir in the fresh lemon juice. Taste the broth and adjust salt, pepper, or lemon juice as needed to achieve a bright, zesty flavor.
  6. Ladle the soup into bowls. Drizzle each serving with a little extra virgin olive oil and garnish with fresh parsley. This simple vegetarian dinner idea is best served hot.

Notes

  • For a thicker soup, mash about 1 cup of the cooked chickpeas against the side of the pot before adding the lemon juice, or use an immersion blender carefully on a small portion of the soup.
  • If you are short on time, you can use 3 cans (15 ounces each) of rinsed and drained chickpeas, reducing the initial cooking time significantly. Add them in step 2.
  • This recipe is naturally vegan and fits well into healthy Mediterranean soup recipes.

Nutrition

Find it online: https://cookingbycarla.com/greek-lemon-chickpea-soup-recipe/