Greek Chickpea Soup (Revithia) Recipe

Introduction

Greek Chickpea Soup, or Revithia, is a hearty and comforting dish full of vibrant flavors. Creamy tahini and bright lemon juice give this simple soup a satisfying richness, perfect for a cozy meal any day of the week.

Ingredients

• 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 (or more to taste)
• 2 tablespoons lemon juice (or more to taste, plus grated zest for garnish)
• 3 tablespoons tahini
• 4 cups vegetable broth (or chicken broth)
• ½ teaspoon salt (or more to taste) + black pepper
• 1 small handful fresh dill or parsley, chopped

Instructions

1. Step 1: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add the chopped onion and sliced carrots, cooking for about 4 minutes until softened. Stir in the grated garlic and red pepper flakes, cooking for 1 minute more until fragrant.
2. Step 2: Add the drained chickpeas, vegetable broth, salt, and pepper to the pot. Bring the mixture to a gentle simmer and cook for 15 minutes to let the flavors blend.
3. Step 3: Carefully scoop out about 2 cups of the soup, including both chickpeas and broth, and transfer it to a blender or tall jar. Add lemon juice and tahini, then blend until creamy. If you don’t have tahini, substitute with extra virgin olive oil, almond butter, cashew butter, or half-and-half.
4. Step 4: Turn off the heat and stir the blended mixture back into the pot. Add lemon zest and adjust seasoning as needed with more salt or lemon juice. Serve garnished with a drizzle of olive oil, fresh black pepper, and chopped fresh dill or parsley.

Tips & Variations

• To make the soup vegan, use vegetable broth and tahini. For a richer flavor, chicken broth works well too.
• If you prefer a thicker texture, blend more soup or lightly mash some chickpeas with a potato masher.
• Add a pinch of smoked paprika for a subtle smoky note.
• Fresh herbs like oregano or mint can be used instead of dill or parsley for a different twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken when cooled; add a little broth or water to reach your desired consistency when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but remember to soak dried chickpeas overnight and cook them until tender before using. This will take longer, but the flavor is excellent.

What can I use if I don’t have tahini?

Try substituting tahini with extra virgin olive oil, almond butter, cashew butter, or even half-and-half to achieve a creamy texture in the soup.

Greek Chickpea Soup (Revithia) Recipe

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4.7 from 88 reviews

This Greek Chickpea Soup (Revithia) is a hearty and creamy Mediterranean dish featuring tender chickpeas simmered with aromatic vegetables, garlic, and a hint of red pepper flakes. Enriched with tahini and lemon juice, it offers a luscious texture and tangy flavor. Perfect as a comforting meal that’s both nutritious and satisfying.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 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 (or more to taste)
• 4 cups vegetable broth (or chicken broth)
• ½ teaspoon salt (or more to taste)
• Black pepper, to taste
• 1 small handful fresh dill or parsley, chopped

For Creaminess and Garnish

• 2 tablespoons lemon juice (or more to taste)
• Zest of 1 lemon, for garnish
• 3 tablespoons tahini (alternatively, 3 tablespoons extra virgin olive oil, almond butter, cashew butter, or half-and-half)

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 carrot discs, cooking 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, vegetable broth, salt, and black pepper to the pot. Bring the mixture to a gentle simmer and cook for 15 minutes to allow the flavors to blend together.
3. Make it creamy: Carefully scoop out about 2 cups of the soup, including roughly half chickpeas and half broth, into a blender or tall jar. Add lemon juice and tahini, then blend until smooth and creamy. If you don’t have tahini, substitute with 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 lemon zest and adjust seasoning by adding more salt or lemon juice if needed. Serve hot, drizzled with extra olive oil, black pepper, and garnished with fresh dill or parsley.

Notes

• If you prefer a thinner soup, add more vegetable broth to reach your desired consistency.
• This soup can be made vegan by using vegetable broth and ensuring tahini or alternatives are plant-based.
• Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
• For added texture, reserve some chickpeas before blending and stir them in after mixing the creamy base.
• You can substitute fresh dill with parsley or other fresh herbs according to preference.

Keywords: Greek chickpea soup, Revithia, vegan soup, Mediterranean cuisine, creamy chickpea soup, healthy soup recipe, tahini soup