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Greek Chickpea Soup (Revithia) Recipe

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4 from 20 reviews

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

  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 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.
  2. 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.
  3. 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.
  4. 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.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegan

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