Revithia — Greek Chickpea Soup
The traditional Greek island chickpea soup — made with only dried chickpeas, water, onion, and olive oil, cooked low and slow until the broth turns silky. No stock needed. A classic of the Greek ladera tradition.
Ingredients
For the soup
- 500 g dried chickpeas soaked overnight and drained
- 1.5 litres cold water plus more as needed
- 1 large yellow onion finely diced
- 4 garlic cloves lightly crushed
- 2 bay leaves
- 125 ml extra-virgin olive oil plus more to finish
- 1½ tsp fine sea salt added in last 20 minutes
- black pepper to taste
- lemon juice from 1–2 lemons
Optional aromatics (use one, not both)
- 1 sprig fresh rosemary
- ½ tsp dried oregano
To serve
- extra-virgin olive oil for drizzling
- crusty bread
- black olives
- raw white onion thinly sliced
- lemon wedges
Instructions
- Soak dried chickpeas in a large bowl of cold water for at least 12 hours (up to 24). Drain and rinse well before using.
- Warm 2 tablespoons of the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook gently for 8–10 minutes until soft and translucent — not browned. Add the crushed garlic and cook for another 2 minutes.
- Add the soaked, drained chickpeas to the pot along with the water, bay leaves, and remaining olive oil. If using rosemary or oregano, add it now. Bring to a gentle boil, skimming any foam that rises in the first 10 minutes.
- Reduce heat to the lowest setting where the soup still shows a few lazy bubbles. Prop the lid slightly ajar. Cook for 2½–3 hours, checking every 45 minutes. Add water if level drops below the chickpeas. You are looking for completely tender chickpeas and a broth that has thickened and turned a pale, creamy gold.
- Remove the bay leaves (and rosemary if using). Add salt and several grinds of black pepper. Squeeze in the juice of one lemon, stir, and taste — then almost certainly add more. Remove from heat and drizzle over another generous pour of raw olive oil. Stir once, gently.
- Rest the soup 10 minutes off the heat before ladling. It thickens slightly as it rests and the flavors settle.
- Ladle into deep bowls. Finish each bowl with another pour of olive oil, cracked black pepper, and a lemon wedge on the side. Serve with crusty bread, olives, and raw onion at the table.
Notes
Salt timing: Add salt toward the end of cooking (last 20 minutes) to avoid toughening of chickpea skins. Clay pot method: If you have a proper clay pot (chytra), soak it in cold water for 20 minutes, fill as described, and cook in a 150°C / 300°F oven with the lid ajar. The even oven heat produces an even silkier broth. Storage: Keeps in the refrigerator for up to 5 days — better the next day. Reheat gently with a splash of water. Drizzle with fresh olive oil and a squeeze of lemon after reheating. Freezes well for up to 3 months. Variations: Add 200g fresh spinach in the last 10 minutes for a heartier soup. A pinch of cumin and smoked paprika works well for a warmer profile (not traditional).
Nutrition
Calories: 390kcal | Carbohydrates: 42g | Protein: 14g | Fat: 19g | Sodium: 430mg | Fiber: 12g