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A close up of revithosoupa Greek chickpea soup garnished with dill, a drizzle of olive oil and a lemon slice in a bowl resting on a plate.
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Greek Chickpea Soup (Revithosoupa)

Revithosoupa, a lemony chickpea soup, is a Greek staple. It’s a slow simmer of dried chickpeas, vegetables, and tahini with fresh dill. This recipe calls for soaking dried chickpeas overnight, but if you're short on time feel free to use 3 (15 ounce) cans of chickpeas instead.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 day
Course: Appetizer, Entree, Soup, Vegan
Cuisine: Greek
Diet: Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
Servings: 8
Author: Bella Karragiannidis

Ingredients

  • 3 cups dried chickpeas, soaked in water overnight
  • 4 tablespoons extra virgin olive oil, divided
  • 1 medium yellow onion, diced
  • 1/2 cup diced celery
  • 1 cup diced carrots
  • 2 garlic cloves, minced
  • 8 cups vegetable or chicken broth
  • 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 bring them to a boil in fresh water. Cook for 10 minutes, then drain and set aside.
  • Sauté the vegetables. In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat. Sauté the onion until lightly golden, about 5 to 7 minutes. Add the celery, carrot, and garlic, and cook for an additional 3 minutes.
  • Simmer the soup. Add the chickpeas and vegetable broth to the pot. Season with salt and pepper. Bring to a simmer, cover, and cook over low heat for about 1 hour, or until the chickpeas are tender.
  • Add the tahini. Stir in the remaining olive oil and tahini. Simmer uncovered for 15 to 20 minutes, stirring frequently, until the soup thickens slightly.
  • Blend and season. Transfer 2 cups of the soup to a blender and blend until smooth. Return the blended portion to the pot and stir to combine. Add the lemon juice, oregano, and fresh dill. Cook for 2 more minutes, then remove from heat.
  • Finish and serve. Ladle the soup into bowls and garnish with an extra fresh dill and a drizzle of olive oil. Serve with lemon wheels or wedges.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the chickpeas, olive oil,oregano and tahini paste used in this recipe.
  • To Use Canned Chickpeas: If you’re short on time, canned chickpeas are a convenient substitute for cooking dried ones. Use 3 (15-ounce) cans. Simply rinse and drain them well before adding to the soup along with the vegetable broth. Since canned chickpeas are already cooked to the point of tenderness, you’ll only need to simmer them with the broth and aromatics for about 20 to 25 minutes to allow the flavors to meld. You can then proceed with the recipe as written.

Nutrition

Calories: 387.3kcal | Carbohydrates: 53g | Protein: 16.5g | Fat: 13.6g | Saturated Fat: 1.7g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 6.9g | Sodium: 326.9mg | Potassium: 772.5mg | Fiber: 15.1g | Sugar: 10.7g | Vitamin A: 2756.2IU | Vitamin C: 8.3mg | Calcium: 96.8mg | Iron: 5mg

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