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GreekAuthentic Cuisine

Revithosoupa

Serves 4 to 6 Soup vegetarian, Soups

Revithosoupa

Revithosoupa finds its roots in the Cyclades, with Sifnos known for its particular take on this comforting chickpea soup. It's not tied to a specific holiday but is a staple during the cooler months, offering warmth and sustenance. Traditionally, the ingredients are simple, yet each step is imbued with care, bringing the home-cooked essence of Greek family kitchens to life.

The soup should be velvety and rich, the chickpeas tender within their broth. Olive oil lends a luscious texture, while a squeeze of lemon brightens the dish with a gentle sharpness. The bay leaves and onion infuse subtle layers of flavor, complemented by salt and pepper adjusted to personal taste.

Ingredients

  • 400 gdried chickpeas — soaked overnight
  • 1onion — chopped
  • 2bay leaves
  • 100 mlextra virgin olive oil
  • 1lemon — juiced
  • 1.8 Lwater
  • to tastefine sea salt and black pepper

Method

  1. Rinse 400 g of dried chickpeas under cold water, removing any debris or damaged peas. Place them in a large bowl, cover with water, and soak overnight. This will help soften the chickpeas and reduce cooking time.
  2. Finely chop 1 onion. In a large pot, heat 100 ml of extra virgin olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. Be careful not to let the onion brown, as this will affect the flavor of the soup.
  3. Drain the soaked chickpeas and add them to the pot with the softened onions. Stir to coat the chickpeas in the olive oil and onions, allowing them to absorb the flavors for about 2 minutes.
  4. Pour in 1.8 L of water and add 2 bay leaves. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. The chickpeas should become tender and creamy, which typically takes about 1.5 to 2 hours. Stir occasionally to ensure even cooking.
  5. Once the chickpeas are tender, season the soup with fine sea salt and black pepper to taste. Squeeze the juice of 1 lemon into the pot, stirring well to combine. The lemon adds brightness and balances the richness of the olive oil.
  6. Taste the soup and adjust the seasoning if necessary. If desired, drizzle a little more raw olive oil over the soup before serving to enhance its richness. Serve the Revithosoupa hot, with extra lemon wedges on the side for those who prefer a more pronounced citrus flavor.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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