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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/greek-chickpea-soup-revithia-recipe/