Description
Greek Chickpea Soup with Lemon (Revithia) is a traditional Mediterranean soup made with tender chickpeas, olive oil, lemon juice, and fragrant herbs. It’s hearty, healthy, and deeply flavorful while being naturally vegan and gluten-free. This comforting soup is perfect for chilly days and offers a refreshing citrusy finish that makes it uniquely Greek.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin (optional)
- Salt and black pepper, to taste
- Juice of 1 large lemon (or more to taste)
- Zest of 1 lemon (optional, for brightness)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5–6 minutes, until soft and translucent.
- Add the minced garlic and sauté for 1 more minute, until fragrant.
- Stir in the chickpeas, bay leaf, oregano, and cumin (if using). Cook for 2–3 minutes to allow flavors to develop.
- Pour in the vegetable broth and bring the mixture to a boil. Then reduce heat to low, cover, and simmer for 20–25 minutes to let the flavors meld.
- Remove the bay leaf. If you prefer a creamier texture, use an immersion blender to blend a portion of the soup, or transfer 1–2 cups to a blender, puree, and return to the pot.
- Stir in the lemon juice and zest. Taste and adjust seasoning with more salt, pepper, or lemon as needed.
- Ladle into bowls and garnish with chopped fresh parsley and a drizzle of olive oil.
Notes
- For deeper flavor, you can soak and cook dried chickpeas in advance with a pinch of baking soda to soften them.
- Add a handful of chopped spinach or kale during the last 5 minutes of cooking for extra greens.
- Make it more filling by serving with crusty bread or rice.
- This soup stores well and tastes even better the next day. Refrigerate for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg