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Greek Chickpea Soup (Revithia) Recipe

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This Greek Chickpea Soup (Revithia) is a wholesome, protein-rich Mediterranean dish that combines creamy texture with vibrant flavors from fresh vegetables, lemon, and tahini. It’s a quick and easy recipe perfect for a nutritious main course any day of the week.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 3 cans chickpeas (15 oz / 400 g each), 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 or more to taste
  • 4 cups vegetable broth or chicken broth
  • ½ teaspoon salt or more to taste
  • Black pepper to taste

Creamy Mixture

  • 2 tablespoons lemon juice or more to taste
  • 3 tablespoons tahini (or substitute with 3 tablespoons extra virgin olive oil, almond butter, cashew butter, or half-and-half)
  • Grated lemon zest for garnish

Finishing Touch

  • 1 small handful fresh dill or parsley, chopped

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, cooking for about 4 minutes until the vegetables are softened.
  2. Add aromatics: Stir in the grated garlic and red pepper flakes. Cook for 1 more minute until fragrant, being careful not to burn the garlic.
  3. Simmer the chickpeas: Add the drained chickpeas, vegetable or chicken broth, salt, and pepper. Bring the mixture to a gentle simmer and cook for 15 minutes to let the flavors meld together.
  4. Make it creamy: Remove about 2 cups of the soup, ensuring it includes roughly half chickpeas and half broth, and transfer it to a blender or tall jar. Add the lemon juice and tahini (or your preferred substitute) and blend until smooth and creamy.
  5. Finish the soup: Turn off the heat and stir the blended mixture back into the pot. Add grated lemon zest and adjust seasoning with more salt or lemon juice if needed. Serve garnished with a drizzle of olive oil, extra black pepper, and a handful of chopped fresh dill or parsley.

Notes

  • Substitute chickpeas with white beans or lentils for variation.
  • Use avocado oil or a touch of butter instead of olive oil for a milder flavor.
  • Replace onion with shallots or leeks for a sweeter taste.
  • Swap carrots with parsnips, sweet potatoes, or celery for added color and flavor.
  • Use garlic powder or roasted garlic if fresh garlic is unavailable.
  • Replace red pepper flakes with paprika or black pepper for a gentler spice.
  • Tahini can be substituted with extra virgin olive oil, almond butter, cashew butter, or half-and-half.
  • Use bottled lemon juice or add extra zest for brightness if fresh lemons aren’t available.
  • Replace vegetable broth with chicken broth or water with bouillon for convenience.
  • Use dried herbs like dill, parsley, or basil as alternatives to fresh herbs.
  • Adjust lemon juice and zest to achieve the perfect tangy balance characteristic of Greek cuisine.
  • Blend only part of the soup for a mix of creamy and whole chickpea texture.
  • Add tahini off the heat to keep the soup silky smooth and prevent curdling.
  • Prepare ahead of time as the flavors improve after resting overnight.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegetarian

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