Greek Chickpea Soup (Revithia) Recipe

Introduction

Greek Chickpea Soup, known as Revithia, is a comforting and flavorful dish perfect for any season. This hearty soup blends tender chickpeas with a creamy tahini and lemon base, creating a rich yet light meal that’s easy to prepare.

Ingredients

• 3 cans chickpeas (15 oz / 400 g each can – drained and rinsed) or 4.5 cups / 700 g cooked chickpeas
• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 carrots, cut into discs
• 3 cloves garlic, grated
• ¼ teaspoon red pepper flakes (or more to taste)
• 2 tablespoons lemon juice (or more to taste) + grated lemon zest for garnish
• 3 tablespoons tahini
• 4 cups vegetable broth or chicken broth
• ½ teaspoon salt (or more to taste) + black pepper
• 1 small handful fresh dill or parsley, chopped

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sliced carrots, cooking for about 4 minutes until softened. Stir in the grated garlic and red pepper flakes, cooking for 1 more minute until fragrant.
2. Step 2: Add the drained chickpeas, vegetable broth, salt, and black pepper to the pot. Bring to a gentle simmer and cook for 15 minutes to allow flavors to meld.
3. Step 3: Scoop out about 2 cups of the soup—roughly half chickpeas and half broth—and transfer to a blender or tall jar. Add lemon juice and tahini, then blend until creamy. If you don’t have tahini, substitute with olive oil, almond or cashew butter, or half-and-half.
4. Step 4: Turn off the heat and stir the blended mixture back into the pot. Add grated lemon zest and adjust seasoning with more salt or lemon juice if needed. Serve topped with a drizzle of olive oil, black pepper, and chopped fresh dill or parsley.

Tips & Variations

• For a smoother texture, blend more of the soup before combining. To add smokiness, try a pinch of smoked paprika along with the red pepper flakes.
• If you prefer a vegan option, use vegetable broth and ensure your tahini is plant-based (most are).
• Fresh herbs like parsley or dill enhance freshness, but you can also try mint for a different twist.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen if needed. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak the dried chickpeas overnight and cook them until tender before using them in this recipe.

Is tahini necessary for the creamy texture?

Tahini adds a distinctive nutty creaminess, but you can substitute it with olive oil, nut butters, or even a splash of dairy like half-and-half if preferred.

Greek Chickpea Soup (Revithia) Recipe

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4.7 from 109 reviews

Greek Chickpea Soup, also known as Revithia, is a comforting and creamy vegetarian soup made with tender chickpeas, aromatic vegetables, and a bright lemon-tahini blend. This hearty and flavorful soup combines Mediterranean ingredients for a simple yet satisfying meal perfect for any season.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 3 cans chickpeas (15 oz / 400 g each can – drained and rinsed) or 4.5 cups / 700 g cooked chickpeas
• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 carrots, cut into discs
• 3 cloves garlic, grated
• ¼ teaspoon red pepper flakes (adjust to taste)
• 4 cups vegetable broth (or chicken broth)
• ½ teaspoon salt (adjust to taste)
• Black pepper to taste

Creamy Blend

• 2 tablespoons lemon juice (plus extra for garnish)
• 3 tablespoons tahini
• Optional garnish: grated lemon zest
• 1 small handful fresh dill or parsley, chopped

Instructions

1. Build the flavor base: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped onion and sliced carrots and cook for about 4 minutes until softened. Stir in the grated garlic and red pepper flakes, cooking for an additional 1 minute until fragrant.
2. Simmer the chickpeas: Add the drained and rinsed chickpeas to the pot along with the vegetable broth, salt, and black pepper. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes to allow the flavors to meld together.
3. Make it creamy: Remove approximately 2 cups of the soup, including half chickpeas and half broth, and transfer it to a blender or tall jar. Add 2 tablespoons of lemon juice and 3 tablespoons of tahini. Blend until smooth and creamy. If you don’t have tahini, substitute with 3 tablespoons of extra virgin olive oil, almond butter, cashew butter, or half-and-half for richness.
4. Finish the soup: Turn off the heat and stir the blended creamy mixture back into the pot. Add grated lemon zest to brighten the flavor and adjust seasoning with additional salt or lemon juice as desired. Serve the soup hot with a drizzle of olive oil, a sprinkle of black pepper, and chopped fresh dill or parsley for garnish.

Notes

• If tahini is not available, use extra virgin olive oil or nut butters like almond or cashew for creaminess.
• For a non-vegetarian version, substitute vegetable broth with chicken broth.
• The soup can be made from canned chickpeas or cooked dried chickpeas; adjust cooking time accordingly.
• Add more red pepper flakes if you prefer a spicier soup.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Keywords: Greek chickpea soup, Revithia, vegetarian soup, creamy chickpea soup, Mediterranean soup, lemon tahini soup, easy chickpea recipe