Greek Chickpea Soup with Lemon (Revithia)

Published: Feb 7, 2021 / Updated: Nov 5, 2021 by Alice / This post may contain affiliate links./ 31 Comments

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This Greek chickpea soup with lemon is packed with vegetables and enhanced with Mediterranean flavours for a nutritious yet super tasty dinner. The perfect warming comfort food for a cold winter's night, revithia soupa is naturally vegan and pairs well with some crusty bread.

Greek Chickpea Soup with Lemon (Revithia) – Skinny Spatula (1)

I love vegan Mediterranean recipes because they're incredibly full of flavour and they're also super easy to make (most of the time, I'm looking at you, moussaka).

This chickpea soup with lemon (revithia soupa) is a vegan Greek recipe that's easy to make and super satisfying at the same time.

It's typically made with dry chickpeas that you have to soak overnight and then boil for up to an hour, but nobody's got time for that.

I make it with tinned chickpeas, and I promise you it's so tasty I'm always gulping it down like there's no tomorrow.

The only secret is to buy high-quality tinned chickpeas, organic if possible – it really makes a difference.

What ingredients do you need?

This is a very simple recipe that's also budget-friendly, and you only need a handful of ingredients to make it.

As mentioned above, chickpeas are key here. If you use tinned chickpeas, simply rise them off and use them just like they are.

If you're not one to cut corners and want to do it the authentic Greek way, you need to soak dry chickpeas overnight because this makes them tender and reduces cooking time.

You're also looking at cooking the soup for 1-2 hours instead of 30 minutes if using dry chickpeas.

Greek Chickpea Soup with Lemon (Revithia) – Skinny Spatula (2)

Lemons are super important for this chickpea soup as well. I only use the juice, but you can add the zest too, if you want the soup to be extra lemony.

The juice of two medium lemons is typically enough, but you can adjust this according to your taste.

How do you make revithia soupa?

You start by frying the onion, garlic, and the rest of the vegetables for a couple of minutes. They don't need to be completely cooked at this point.

You then add the herbs and cook a bit more to allow them to infuse the veggies, add the chickpeas, veggie stock, stir well and let it simmer for 25-30 minutes with a lid on.

Greek Chickpea Soup with Lemon (Revithia) – Skinny Spatula (3)

When the soup is ready, add some extra olive oil (optional but highly recommended) and the lemon juice. Season to taste, and you're done — you have a delicious vegan chickpea soup with minimal effort.

What do you serve with it?

I like to make my crispy rosemary focaccia for this soup (and basically any other soup), but you can serve it with your favourite crusty bread.

You can also serve it with Kalamata olives on the side for an authentic Greek experience, or, if you're not a vegan, with feta cheese slices.

Greek Chickpea Soup with Lemon (Revithia) – Skinny Spatula (4)

You can add an extra drizzle of olive oil and lemon juice to the individual bowls before serving.

If you liked this Greek chickpea soup with lemon (revithia), you might also like some of my other vegan soups and stews:

Vegan Lentil Soup with Kale

Red Lentil Potato Soup with Lemon

Tuscan Bean and Barley Stew with Kale

Hungry for more? 😄 Follow Skinny Spatula onInstagram,Facebook, andPinterest!

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Greek Chickpea Soup with Lemon (Revithia)

This Greek chickpea soup with lemon is packed with vegetables and enhanced with Mediterranean flavours for a nutritious yet super tasty dinner. The perfect warming comfort food for a cold winter’s night, revithia soupa is naturally vegan and pairs well with some crusty bread.

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Ingredients

½ cup olive oil + extra 2 tbsps, divided
1 large red onion
2 cloves garlic
2 celery sticks
1 carrot
2 tbsps oregano
1 sprig rosemary, needles only, minced
1 bay leaf
2 x 400 g (14 oz) chickpea cans (or 450 g / 1 lb dry chickpeas)
750 ml (3 cups) vegetable stock
2 lemons, juice of
Fresh parsley, optional

Instructions

Heat the olive oil in a large pot and fry the onion over medium heat for 1-2 minutes until it softens. Add the garlic and continue to cook for 30 seconds until fragrant.
Add the carrot and celery to the pot together with the oregano, rosemary and bay leaf. Stir well and tip in the chickpeas and vegetable stock.
Stir well and bring to a simmer. Lower the heat and cook for 25-30 minutes with a lid on.
When the soup is done, turn off the heat. Add the extra two tablespoons of olive oil, lemon juice and chopped parsley if you want and stir well. Season to taste with salt and freshly ground black pepper and serve with crusty bread on its own.