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Revithia (Greek chickpea soup): recipe illustration
Soups

Revithia (Greek chickpea soup)

A thick, comforting soup of chickpeas simmered with onion, garlic and olive oil until creamy. A Lenten and everyday Greek staple, often served with red wine vinegar and raw red onion.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

669 kcal per serving

Protein
27.2 g
Carbohydrates
67.1 g
of which sugars
13.3 g
Fat
28.2 g
of which saturated fat
3.9 g
Fiber
18.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. The day before, soak the chickpeas in a large volume of cold water, covered. The next day, drain and rinse them.
  2. Put the chickpeas in a large pot with 2 litres of water and the bay leaf. Bring to a boil, skim the surface, then simmer gently for 45 minutes.
  3. Meanwhile, thinly slice the onion and carrot and chop the garlic. Sauté the onion in 4 tablespoons of olive oil for 5 minutes, then add the carrot and garlic and cook 3 minutes more.
  4. Add this mixture to the pot along with the cumin. Keep cooking for 30 to 40 minutes, until the chickpeas crush easily between your fingers.
  5. Remove the bay leaf. Mash some of the chickpeas with a potato masher or immersion blender to get a creamy soup, keeping a few whole chickpeas.
  6. Add salt, pepper and vinegar, then adjust the seasoning. Serve hot with a drizzle of olive oil, red onion rings and parsley.

Variations and tips

Quick version. Use 2 tins of cooked chickpeas (about 800 g drained) and reduce the cooking time to 15 minutes after adding the vegetables.

With what's easy to find. Red wine vinegar can be replaced with cider vinegar without changing the taste much.

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Original Ecomely recipe.