Greek Chickpea Soup with Lemon (Revithia)

This post may contain affiliate links. Please see my disclaimer.

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.

A bowl of chickpea soup with lemon and a slice of bread

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.

Close up photo of a bowl of vegan chickpea soup

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.

I use fresh rosemary for this soup for a true taste of the Mediterranean, but you can skip it or use dry rosemary instead. I take off the needles from the sprig and mince them instead of simply simmering the soup with an entire sprig of rosemary inside because I really like the flavour. You can do it either way, depending on how much you like rosemary.

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.

Step by step instructions on how to make chickpea soup

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.

Close up photo of a bowl of vegan chickpea soup

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 on InstagramFacebook, and Pinterest!

Yield: 4

Greek Chickpea Soup with Lemon (Revithia)

Photo of a black bowl of chickpea soup with lemon

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 Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup olive oil + extra 2 tbsp, divided
  • 1 large red onion
  • 2 cloves garlic
  • 2 celery sticks
  • 1 carrot
  • 2 tbsp oregano
  • 1 sprig rosemary, needles only, minced
  • 1 bay leaf
  • 2 x 400 g (14 oz) chickpea tins (or 450 g / 1 lb dry chickpeas)
  • 750 ml (4 cups) vegetable stock
  • 2 lemons, juice of
  • Fresh parsley, optional

Instructions

    1. 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.
    2. 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.
    3. Stir well and bring to a simmer. Lower the heat and cook for 25-30 minutes with a lid on.
    4. 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.

Notes

If you think that the soup is too thick, add some more vegetable stock.

To thicken the soup, try to crush some of the chickpeas with a wooden spoon.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 350Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 600mgCarbohydrates 55gFiber 13gSugar 18gProtein 13g

Nutritional information is an estimate provided by an online nutrition calculator.

Did you make this recipe?

Share it on Instagram and mention @skinnyspatula or tag #skinnyspatula. It always makes my day to see your creations!