If you’re searching for a soul-warming dish that bursts with Mediterranean charm, look no further than the Greek Chickpea Soup (Revithia) Recipe. This beautifully creamy and subtly spiced soup is a true taste of Greece, where humble chickpeas meet bright lemon, fragrant dill, and rich tahini to create a dish that feels both comforting and vibrant. Easy to make yet deeply satisfying, this recipe will quickly become one of your favorite go-to soups for any season.
Ingredients You’ll Need
What makes the Greek Chickpea Soup (Revithia) Recipe so spectacular is how simple, fresh, and wholesome the ingredients are. Each one adds its own unique layer of flavor, texture, or color that comes together to create a soup that’s anything but ordinary.
- 3 cans chickpeas (drained and rinsed): Chickpeas form the hearty, protein-packed base of this soup, lending a creamy texture and subtle nuttiness.
- 2 tablespoons extra virgin olive oil: Adds a lovely depth and richness, also perfect for sautéing the vegetables.
- 1 large onion (chopped): Brings natural sweetness and forms the flavor foundation when softened.
- 2 carrots (cut into discs): Provide a gentle earthiness and a touch of color.
- 3 cloves garlic (grated): Infuses the soup with aromatic warmth and a hint of zest.
- ¼ teaspoon red pepper flakes: Gives a subtle kick that awakens all the flavors without overpowering.
- 2 tablespoons lemon juice: Brightens the soup with fresh acidity to balance the richness.
- 3 tablespoons tahini: Adds a creamy, nutty component that brings the soup to another level of indulgence.
- 4 cups vegetable broth: The liquid base that carries all the flavors harmoniously.
- ½ teaspoon salt and black pepper: Essential seasoning to enhance and round out the taste.
- 1 small handful fresh dill (or parsley, chopped): Adds a fresh herbal note and a burst of green color for garnish.
How to Make Greek Chickpea Soup (Revithia) Recipe
Step 1: Build the Flavor Base
Start by warming the extra virgin olive oil in a large pot over medium heat. Add the chopped onion and sliced carrots, cooking them gently for about 4 minutes until they soften and release their natural sweetness. Next, stir in the grated garlic and red pepper flakes and let that cook for an additional minute to unlock their fragrant, spicy warmth. This foundational step is key to layering the flavors that make this Greek Chickpea Soup (Revithia) Recipe so irresistible.
Step 2: Simmer the Chickpeas
Once your veggies are ready, toss in the drained canned chickpeas along with the vegetable broth, salt, and pepper. Bring everything to a gentle simmer and let it cook together for about 15 minutes. This allows the chickpeas to soak up the flavorful broth and lets all the ingredients mingle beautifully. You’ll start to see the soup’s body and richness come alive right here.
Step 3: Make It Creamy
To achieve that luscious, creamy texture this soup is famous for, carefully scoop out about half of the soup — roughly 2 cups, including both chickpeas and broth — into a blender or a tall jar. Add in the lemon juice and tahini, then blend until perfectly smooth and creamy. Don’t worry if you don’t have tahini on hand; you can substitute it with extra virgin olive oil, almond or cashew butter, or even half-and-half to keep the soup silky and rich.
Step 4: Finish the Soup
Turn off the heat, then stir the blended mixture right back into the pot with the rest of the soup. Add some fresh lemon zest for a fragrant finish, then taste and adjust the seasoning if necessary — perhaps a pinch more salt or a squeeze more lemon juice for extra brightness. Serve your Greek Chickpea Soup (Revithia) Recipe with a drizzle of olive oil, a sprinkle of pepper, and a handful of fresh dill or your favorite herb to bring everything to life.
How to Serve Greek Chickpea Soup (Revithia) Recipe
Garnishes
To truly elevate your soup experience, top each bowl with fresh herbs like dill or parsley, a light drizzle of extra virgin olive oil, and a grating of lemon zest. These finishing touches not only create a beautiful presentation but also add fresh, vibrant flavors that brighten each spoonful.
Side Dishes
This Greek Chickpea Soup (Revithia) Recipe pairs wonderfully with warm, crusty bread or soft pita to soak up every last drop. A simple Greek salad on the side adds a crisp contrast to the creamy soup, making your meal feel well-rounded and satisfying.
Creative Ways to Present
Try serving this soup in small bowls as an appetizer for a Greek-themed dinner party or ladle it into rustic mugs for a casual lunch option. Adding a dollop of Greek yogurt or a sprinkle of toasted pine nuts can offer delightful texture and create a gorgeous visual contrast.
Make Ahead and Storage
Storing Leftovers
Greek Chickpea Soup (Revithia) Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, often tasting even better the next day, making it an ideal choice for meal prep or quick weeknight dinners.
Freezing
If you want to save the soup for later, this recipe freezes well. Portion it into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating.
Reheating
Reheat your Greek Chickpea Soup (Revithia) Recipe gently on the stove over low-medium heat, stirring occasionally to keep the creaminess smooth and prevent sticking. If it thickens too much, add a splash of water or broth to loosen the texture and keep it silky.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! If using dried chickpeas, soak them overnight and cook them until tender before adding to the soup. This will deepen the flavor but requires more prep time compared to canned chickpeas.
Is tahini essential in this Greek Chickpea Soup (Revithia) Recipe?
Tahini adds a wonderful nutty creaminess, but if you don’t have it, feel free to substitute with extra olive oil, nut butters, or dairy like half-and-half. The soup will still taste deliciously creamy and rich.
Can I make this soup vegan?
Yes! Use vegetable broth and skip any dairy garnishes to keep this recipe completely plant-based while still enjoying the full flavors of the traditional Greek Chickpea Soup (Revithia) Recipe.
How spicy is the soup with red pepper flakes?
The red pepper flakes add a gentle warmth rather than overwhelming heat, but you can easily adjust the amount or omit them if you prefer milder flavors.
What herbs work best for garnishing?
Fresh dill is classic for this recipe, but parsley or even mint can add a lovely fresh note if you want to mix things up. Choose herbs you enjoy and that complement the lemony, earthy flavors.
Final Thoughts
This Greek Chickpea Soup (Revithia) Recipe is one of those dishes that feels like a warm hug in a bowl — simple to make, nourishing, and bursting with authentic Mediterranean character. Whether you’re looking for a comforting weeknight meal or an impressive dish to share with friends, this soup is sure to delight. Give it a try and let its bright lemony creaminess transport you to the sunlit shores of Greece!
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Greek Chickpea Soup (Revithia) Recipe
Greek Chickpea Soup, also known as Revithia, is a comforting and creamy Mediterranean dish made with chickpeas, vegetables, tahini, and fresh herbs. This flavorful, nourishing soup combines tender chickpeas simmered in a savory broth with garlic, carrots, and a hint of spice, then blended to creamy perfection with lemon juice and tahini. It’s a perfect dish for a quick, healthy, and vegan-friendly meal that showcases traditional Greek flavors.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
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 (adjust to taste)
- 2 tablespoons lemon juice (plus more for taste)
- 3 tablespoons tahini
- 4 cups vegetable broth (or chicken broth)
- ½ teaspoon salt (plus more to taste)
- Black pepper, to taste
- 1 small handful fresh dill or parsley, chopped
- Lemon zest, for garnish
Instructions
- Build the flavor base: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped onion and sliced carrots and cook for about 4 minutes until they begin to soften. Then stir in the grated garlic and red pepper flakes, cooking for another minute until fragrant, forming a flavorful base.
- Simmer the chickpeas: Add the drained and rinsed chickpeas, vegetable broth, salt, and pepper to the pot. Bring the mixture to a gentle simmer and cook for 15 minutes to allow the flavors to meld beautifully.
- Make it creamy: Scoop out about 2 cups of the soup, making sure to include roughly equal parts chickpeas and broth, and transfer it into a blender or tall jar. Add 2 tablespoons lemon juice and 3 tablespoons tahini to the blender. Blend the mixture until smooth and creamy. If you do not have tahini, substitute with 3 tablespoons of extra virgin olive oil, almond butter, cashew butter, or half-and-half instead for creaminess.
- Finish the soup: Turn off the heat and stir the blended creamy mixture back into the pot with the remaining soup. Add lemon zest and adjust the seasoning by adding more salt, lemon juice, and black pepper as needed. Serve the soup garnished with a drizzle of olive oil and fresh chopped dill or parsley for a bright herbal finish.
Notes
- This recipe is naturally vegan and can be made gluten-free by ensuring broth is gluten-free.
- Adjust the red pepper flakes to control the spiciness according to your preference.
- If you prefer a chunkier soup, blend fewer chickpeas or blend less thoroughly.
- Tahini adds a signature creamy nutty flavor, but nut butter or olive oil are good alternatives.
- Fresh herbs like dill or parsley brighten the soup and can be substituted with fresh oregano or mint.
- Use homemade chickpeas to enhance flavor and reduce sodium, but canned chickpeas are a convenient alternative.
- For a richer soup, chicken broth can be used instead of vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegan
