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Chickpea Soup (Revithia)

Serves 4 Soup vegan, Soups

Chickpea Soup (Revithia)

Chickpea Soup, or Revithia, is a staple of Greek island kitchens, making its presence known particularly on the island of Sifnos. Traditionally enjoyed on the day after a communal feast, it is a dish that reflects the simplicity and abundance of the Mediterranean diet. This version is designed for everyday cooking, bringing the essence of the sea and the garden into your home.

Expect a comforting bowl where tender chickpeas mingle with the aromatic embrace of oregano and bay leaf. The olive oil adds a silky richness, while a squeeze of fresh lemon cuts through with brightness, evoking the sunlit groves of Greece. Serve it warm, with more lemon wedges at the ready.

Ingredients

  • 400 gchickpeas — soaked
  • 1onion
  • 80 mlextra virgin olive oil
  • 2lemons
  • 1 tsporegano
  • 1bay leaf
  • to tastefine sea salt

Method

  1. Begin by finely chopping 1 onion. In a large pot, pour 80 ml of extra virgin olive oil and heat it over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and fragrant, about 5 to 7 minutes. This step builds the aromatic base for your soup.
  2. Add 1 tsp of oregano and 1 bay leaf to the pot with the softened onions. Stir these aromatics into the onions, allowing their flavors to infuse the oil. This will create a fragrant foundation for the soup.
  3. Rinse 400 g of chickpeas under cold water and add them to the pot. Stir to coat the chickpeas with the aromatic oil and onions. This step ensures that the chickpeas begin to absorb the flavors early in the cooking process.
  4. Pour enough water into the pot to cover the chickpeas by about 2 inches. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer. The chickpeas should cook until they are tender and can be easily mashed with a fork, which may take about 1 to 1.5 hours.
  5. Once the chickpeas are tender, taste the broth. Add fine sea salt to taste, starting with a small amount and adjusting as needed. The broth should taste rich and well-seasoned.
  6. Juice 2 lemons and add the juice to the soup. Stir well to combine, allowing the lemon to brighten and enhance the flavors. The soup should have a balanced taste with a hint of citrus.
  7. Before serving, remove the bay leaf from the pot. Finish the soup with a drizzle of extra virgin olive oil for added richness and a sprinkle of fresh oregano if desired. Serve hot, allowing the flavors to meld together beautifully.