Here’s another great example of how healthy and inexpensive Greek Cuisine can be! This chickpea soup, known as Revithosoupa, is made with just a few simple ingredients and it’s a great meal to serve to lighten the menu up during the week. The best thing about this recipe is that it tastes better the next day and the day after that. Haha!
I always make this soup using dried, uncooked chickpeas. They’re so inexpensive and loaded with nutrients. I highly recommend keeping a bag or two in your pantry at all times. However, if you’re reading this recipe and want this soup now and all you have is a few cans of cooked chickpeas, don’t hold back. Use them this time and the soup will still be very flavorful and hearty. It will also be ready in no time! I’m all for quick and easy but, as soon as you have the dried variety, give it a try and you will be very happy.
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This recipe freezes well. Allow the soup to cool to room temperature then transfer into freezer-safe containers and store in the freezer for up to 3 months.
REVITHOSOUPA: GREEK CHICKPEA SOUP
Here's another great example of how healthy and inexpensive Greek Cuisine can be! This chickpea soup, known as Revithosoupa, is made with just a few simple ingredients and it's a great meal to serve to lighten the menu up during the week. The best thing about this recipe is that it tastes better the next day and the day after that. Haha!
Ingredients
- 14 oz (400 grams) uncooked (dry) chickpeas
- ½ cup olive oil
- 1 onion, finely chopped
- 1 carrot, diced
- 1-2 celery stalks, finely diced
- 1 potato, diced
- 4 garlic cloves, grated
- 2 bay leaves
- 1-2 tablespoons dried thyme or oregano
- Salt and black pepper
- Pinch of crushed red pepper flakes
- 8 cups vegetable broth or water
- Juice of 1-2 lemons
Garnish:
- finely chopped fresh parsley
Instructions
- Soak the chickpeas in water overnight.
- Combine the olive oil, chopped onions, carrot, celery, and potato in a large pot. Cook over medium heat until soft. About 10 minutes.
- Add grated garlic and warm through about 30 seconds.
- Strain the chickpeas and add to the pot along with the salt, pepper, seasonings, and water. Bring to a boil and reduce the heat to low.
- Skim any foam that comes to the top in the first 20-30 minutes of cooking.
- Cover the pot and simmer for 1 and ½-2 hours or until the chickpeas and tender.
- Taste and adjust seasoning if needed. Mash some of the potatoes and chickpeas with the back of a spatula. This will thicken the soup slightly.
- Remove from the heat and add the lemon juice and chopped parsley.
- Serve with toasted bread and olives. Enjoy!
- Freezer Instructions: Allow the soup to cool to room temperature then pour into freezer safe containers. Keeps well frozen up to 6 months.
Notes
This soup can be made with a tomato base by adding 24 ounces of crushed tomatoes at the time of adding the chickpeas to the pot. Leave out the lemon juice at the end.
How yummo does this delicious soup look!
Definitely making it this weekend.
I think some green vege like rapini cooked separately so as not to make it too bitter would be good in it too. Just steam or boil it and add it at the end. What do you think, Dimi?
Wondering if you can specify how many people it will feed and if you can double the recipe.
Thank youPS love your recipes!!!
OMG it’s wonderful. I followed the instructions, it’s perfect. No parsley in the house, but no problem. I added salt, pepper, and lemon at the very end to give it a kick. I put the potatoes and veggies in the food processor so it has a hearty texture without being completely thick. Talk about comfort food. εκτακτο!
I have been looking for meat alternatives. This will suffice.
Ευχαριστω Διμιτρα!
Hi,
If I wanted to use a can of chickpeas, instead of the dried ones, how many cans would replace 14 oz. dried chickpeas? Also, could this recipe be made in a crock pot and, if so, how long would you cook it?
Great soup. Love the traditional version. However I typically do it with double chickpeas, no potatoes and also add 1 bunch fresh asparagus tips (no more than one inch in size, keep small) and add them at end to soften but keep color. Finally before serving,, stir in a bit of plain greek yogurt…enjoy a superior version of revithozoupa.
I don’t eat potatoes due to the starch. So I added cauliflower and smashed it at the end. I added paprika, and garlic powder for more flavor.