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Authentic Greek Chickpea Soup (Revithia) with Bright Lemon Finish

Close-up of a rich, yellow broth greek chickpea soup filled with chickpeas and diced carrots, heavily garnished with fresh dill and spices.
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Make this comforting Greek chickpea soup, Revithia, for a nourishing, plant-based meal. It features tender chickpeas simmered with aromatic vegetables and finished with a bright, zesty lemon flavor, making it perfect for easy weeknight dinners.

Ingredients

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  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 2 cans (15 ounces each) chickpeas, rinsed and drained (or 3 cups cooked dried chickpeas)
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1/2 cup water (if needed for thinning)
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 2 tablespoons fresh dill, chopped (for garnish)
  • Extra virgin olive oil (for drizzling)

Instructions

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables soften.
  2. Add the minced garlic, dried oregano, and dried rosemary to the pot. Cook for 1 minute until fragrant.
  3. Stir in the rinsed chickpeas, vegetable broth, salt, and pepper. Add the bay leaf.
  4. Bring the mixture to a boil, then reduce the heat to low, cover the pot partially, and let the soup simmer for 20 minutes to allow the flavors to combine.
  5. Remove and discard the bay leaf. If you prefer a slightly creamier texture, carefully transfer about 1 cup of the soup to a blender, blend until smooth, and stir it back into the pot. Add water if the soup is too thick.
  6. Remove the pot from the heat. Stir in the fresh lemon juice. Taste and adjust salt and pepper as needed. The lemon brightens the entire dish.
  7. Ladle the Greek chickpea soup into bowls. Drizzle each serving with a little extra virgin olive oil and garnish with fresh chopped dill.

Notes

  • For a deeper flavor, soak dried chickpeas overnight and cook them before starting the soup base.
  • If you want a richer broth, substitute half the vegetable broth with a good quality vegetable bouillon base.
  • This soup tastes even better the next day, making it excellent for meal prep.

Nutrition

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