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Greek Chickpea Soup
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Greek Chickpea Soup that emulates Diporto’s Legendary Revithada

Course main, soup
Cuisine Greek
Keyword Diporto revithada, Greek bean soups, revithada, revithia
PREP TIME 15 minutes
COOK TIME 2 hours 30 minutes
SOAKING 1 day
SERVES 6

Ingredients

Instructions

  1. In a large pot, heat ⅓ cup of the olive oil over medium heat. Add the minced onion and garlic and cook until wilted and soft, about 7 to 8 minutes.
  2. Add the drained chickpeas and enough water to cover them by about 2 inches. Bring to a simmer, partially cover the pot, and cook for 2½ to 3 hours, until the chickpeas are very tender.
  3. Using an immersion blender, puree approximately 1 cup of the mixture directly in the pot (or transfer 1 cup to a food processor, puree, and return it to the pot).
  4. Season with salt to taste, bring back to a gentle simmer, and stir in the remaining ⅓ cup olive oil, the dried oregano, and the lemon juice.
  5. Serve warm.

Notes

  • Adjust the water level during cooking: if the soup gets too thick, add a little hot water to reach your preferred consistency.
  • The blending step gives the soup a creamy body without making it fully puréed — you want some whole chickpeas to remain.
  • If you like, finish each bowl with a drizzle of extra olive oil and a sprinkling of oregano.
  • This dish is naturally vegan and gluten-free.
  • For more Greek bean traditions, visit Beans in Greek Cooking.