Revithia – Greek Chickpea Soup with Lemon Recipe
Revithia is a simple yet very aromatic soup made with chickpeas, olive oil, and lemon, especially popular on the Greek islands. It’s often cooked on Sunday in a large pot and then eaten over the next few days as a quick lunch. The flavor is reminiscent of a mix between vegetable broth and creamy chickpeas with a light lemony note.
This traditional Greek island soup uses just a few basic ingredients to create a deeply flavorful, comforting dish. Slow-cooked chickpeas, good olive oil, and fresh lemon juice turn into a nourishing meal that keeps well for several days.
Chef's tips
Use the best-quality olive oil you have, as its flavor is key to this soup. Don’t rush the chickpeas – gentle, long cooking makes them creamy inside while keeping their shape. Adjust the amount of lemon juice to your taste; some people like the soup very lemony, others prefer just a subtle hint.
How to serve
Serve the soup very hot, with fresh bread or warm pita for dipping. Add a drizzle of extra olive oil on top and a few extra grinds of black pepper. For a more substantial meal, serve with a simple Greek salad or a plate of olives and pickled vegetables.
Ingredients
- chickpeas dried - 250 g
- onion finely diced - 1 piece
- garlic chopped - 2 cloves
- bay leaf - 2 pieces
- olive oil - 4 tablespoons
- lemon juice - 1 piece
- wheat flour for thickening, optional - 1 tablespoon
- salt to taste
- black pepper to taste
- water for cooking the soup - 1.5 l
- parsley chopped, for serving - 2 tablespoons
Preparation
- Rinse the chickpeas, cover with plenty of cold water, and leave to soak overnight.
- The next day, drain the water, rinse the chickpeas, transfer them to a pot, cover with 1.5 liters of fresh water, add the bay leaves, and bring to a boil. Simmer over low heat for about 50–60 minutes, until the chickpeas are soft but not falling apart. Add a little water if needed.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and sauté for 3–5 minutes, until it softens and becomes slightly translucent. Add the garlic and cook for about 1 more minute, stirring, until fragrant.
- Transfer the sautéed onion and garlic to the pot with the chickpeas. Cook together for another 10 minutes so the flavors meld.
- In a small bowl, mix the flour with the lemon juice and 2–3 tablespoons of hot soup broth, whisking vigorously until no lumps remain. Pour the mixture into the pot, stirring the soup constantly, and cook for another 5 minutes until slightly thickened.
- Add the remaining 2 tablespoons of olive oil and season the soup with salt and pepper. Remove the bay leaves.
- Serve hot, sprinkled with chopped parsley. If the soup is too thick, thin it with a little hot water.
Storage
Zupa dobrze się przechowuje, ale może gęstnieć w lodówce. Przed podgrzaniem dodaj trochę wody i dokładnie wymieszaj. Możesz ją też zamrozić na około 2 miesiące, najlepiej bez dodatku natki pietruszki.
