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.
Revithia is especially popular on Greek islands like Sifnos, where it’s cooked slowly in clay pots in a wood-fired or bakery oven. It’s a typical Lenten and “Sunday” dish: you put it on the heat in the morning and eat it at noon with bread and olives.
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.
Why this version works
- Soaking and long, gentle cooking give you chickpeas that are soft but not mushy.
- Adding the sautéed onion and garlic later keeps their aroma fresh instead of heavy.
- Thickening with a flour-and-lemon mixture creates a silky texture without any cream.
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.
Watch out for
- Don’t salt the soup at the beginning – salt can extend the time it takes for the chickpeas to soften.
- Pouring in the flour mixture too quickly without tempering can cause lumps.
- Avoid bringing the soup to a vigorous boil after adding the lemon so the flavor stays bright and fresh.
Substitutions
- You can replace wheat flour with corn or rice flour if you avoid gluten.
- You can replace part of the water with a light vegetable stock for a fuller flavor.
- You can swap the parsley for dill or fresh cilantro if you like a more intense herbal note.
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 thoroughly and discard any damaged ones. Cover with plenty of cold water (at least three times their volume) and leave to soak overnight – the chickpeas should noticeably swell.
- The next day, drain the soaking water and rinse the chickpeas again. Transfer them to a pot, cover with 1.5 liters of fresh water, add the bay leaves, and bring to a boil, skimming off any foam with a spoon.
- Simmer over low heat for 50–60 minutes, until the chickpeas are soft but still hold their shape when you gently press them with a spoon. Add a little water if needed so the chickpeas stay submerged and do not stick out above the surface.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Add the finely chopped onion and sauté for 3–5 minutes, until it softens and becomes translucent but not browned. Add the chopped garlic and cook for about 1 minute more, until very fragrant.
- Transfer the sautéed onion and garlic to the pot with the chickpeas. Simmer together for another 10 minutes so the flavors meld. At this stage, you can gently mash 2–3 tablespoons of chickpeas against the side of the pot until the broth looks slightly cloudy and creamy.
- In a small bowl, mix the flour with the lemon juice into a smooth, lump‑free paste. Add 2–3 tablespoons of hot broth from the soup, whisking vigorously until the mixture loosens and becomes uniform.
- Pour the lemon–flour mixture into the pot in a thin stream, stirring the soup constantly. Simmer for about 5 minutes over low heat, until it thickens slightly and takes on a silky consistency – it should bubble gently rather than boil hard.
- Add the remaining 2 tablespoons of olive oil and season the soup with salt and pepper to taste. Remove the bay leaves. If the soup is too thick, add a little hot water to reach your preferred consistency, stirring until smooth.
- Serve the revithia very hot, sprinkled with chopped parsley. Set extra lemon wedges on the table for anyone who likes a more pronounced citrus flavor.
Storage
No storage information available for this dish.
This is one of those recipes that proves how little you need to cook something truly satisfying. Once you make a big pot of revithia, you’ll appreciate having an easy, ready-to-heat lunch waiting in the fridge for the next few days.
