Greek Chickpea Soup (Revithosoupa) Recipe
Greek Chickpea Soup, or Revithosoupa, is a hearty and comforting traditional Greek dish featuring tender chickpeas simmered with aromatic vegetables, fresh herbs, and a creamy tahini finish. This nutritious soup is brightened with lemon juice and fresh dill, making it perfect for a wholesome meal any time of year.
- Prep Time: 12 hours (including 8-12 hours soaking)
- Cook Time: 1 hour 40 minutes
- Total Time: 13 hours 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Chickpeas and Broth
- 3 cups dried chickpeas, soaked in water overnight
- 8 cups vegetable or chicken broth
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 1/2 cup diced celery
- 1 cup diced carrots
- 2 garlic cloves, minced
Seasonings and Finishing Ingredients
- 4 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons tahini
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano
- 2 tablespoons finely chopped fresh dill, plus more for garnish
- Lemon wheels or wedges, to serve
Instructions
- Par-cook the chickpeas: Drain the soaked chickpeas and place them in a pot with fresh water. Bring to a boil and cook for 10 minutes. Drain and set aside to prepare for the soup base.
- Sauté the vegetables: In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion and sauté until lightly golden, about 5 to 7 minutes. Then add the celery, carrots, and minced garlic, cooking for an additional 3 minutes to develop the flavors.
- Simmer the soup: Add the par-cooked chickpeas and the broth to the pot. Season with kosher salt and freshly ground black pepper. Bring the mixture to a simmer, then cover and reduce the heat to low. Allow it to cook gently for about 1 hour, or until the chickpeas are tender and the flavors meld beautifully.
- Add the tahini: Stir in the remaining 2 tablespoons of olive oil and the tahini to the soup pot. Continue simmering uncovered for 15 to 20 minutes, stirring frequently, until the soup slightly thickens and the tahini is fully incorporated.
- Blend and season: Carefully transfer 2 cups of the soup into a blender and puree until smooth. Return this blended portion back into the pot and stir well to combine. Add the fresh lemon juice, dried oregano, and chopped fresh dill. Cook for 2 more minutes to infuse the flavors, then remove the pot from heat.
- Finish and serve: Ladle the soup into bowls and garnish each serving with extra fresh dill and a drizzle of olive oil. Serve alongside lemon wheels or wedges for an extra zesty touch.
Notes
- Soaking chickpeas overnight is essential to soften them and reduce cooking time.
- Using a blender to puree part of the soup gives it a creamy texture without adding dairy.
- If you prefer a vegan version, use vegetable broth instead of chicken broth.
- Adjust lemon juice to taste for desired tanginess.
- Fresh dill adds the best flavor, but dried can be used in a pinch.
