Revithosoupa (Greek Chickpea Soup)
A humble and deeply satisfying Greek soup of tender chickpeas simmered with onion, olive oil, and lemon. Simple pantry ingredients produce a velvety, nourishing bowlful beloved across Greece.
Ingredients
- 2 cans canned chickpeas (15 oz cans), drained and rinsed, drained, rinsed
- 1 yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 4 cups vegetable broth
- 2 cups water
- 2 bay leaves
- 1/2 tsp dried rosemary
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh lemon juice
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Heat half the 1/4 cup extra-virgin olive oil in a large pot over medium heat. Add 1 thinly sliced yellow onion and cook, stirring occasionally, for 8-10 minutes until softened and translucent.
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2
Add 4 minced garlic cloves and cook for 1 minute more until fragrant.
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3
Add 2 cans canned chickpeas (15 oz cans), drained and rinsed, 4 cups vegetable broth, 2 cups water, 2 bay leaves, and 1/2 tsp dried rosemary. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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4
Bring to a boil, then reduce heat and simmer for 25-30 minutes. After 15 minutes, scoop out about one-third of the chickpeas, mash them roughly with a fork, and return them to the pot — this thickens the soup naturally.
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5
Discard the bay leaves. Stir in 2 tbsp fresh lemon juice and the remaining olive oil.
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6
Taste and adjust seasoning. Ladle into bowls and top with 1/4 cup chopped fresh flat-leaf parsley and a drizzle of extra olive oil.