Name: Greek Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1/2 cup olive oil; 2 tablespoons olive oil; 1 large red onion, chopped; 2 garlic cloves, minced; 2 celery stalks, chopped; 1 carrot, diced; 2 tablespoons oregano; 1 sprig rosemary, minced; 1 bay leaf; 2 cans (14 oz each) chickpeas, drained and rinsed; 3 cups vegetable stock; Juice of 2 lemons; Fresh parsley, optional; Salt and black pepper to taste

Jump to Recipe

Greek Chickpea Soup is a nourishing Mediterranean classic that combines tender chickpeas, aromatic herbs, and vibrant lemon into a comforting bowl of goodness. This traditional Chickpea Soup—known as Revithia in Greece—features a silky Lemon Broth that feels both hearty and refreshing. Because it uses wholesome pantry staples and fresh vegetables, this naturally Vegan recipe fits perfectly into a balanced Mediterranean lifestyle. Whether you need a satisfying weeknight dinner or a warming winter meal, this soup delivers bold flavor with minimal effort.

Story

Greek Chickpea Soup has always been a staple in Mediterranean kitchens, especially during cooler months when simple ingredients create deeply satisfying meals. I first made Greek Chickpea Soup on a cold evening when I needed something filling yet light. Instead of heavy cream-based soups, I turned to this traditional Revithia recipe. The olive oil creates richness, while lemon brightens the broth beautifully.

Because Greek Chickpea Soup relies on herbs like oregano and rosemary, it builds layers of flavor without complicated techniques. As it simmers, the vegetables soften and release natural sweetness. Meanwhile, the chickpeas absorb the fragrant broth. Every spoonful feels wholesome and balanced. Over time, this Greek Chickpea Soup has become my go-to comfort meal because it tastes even better the next day.

Ingredients

½ cup olive oil, divided
2 tablespoons olive oil (for finishing)
1 large red onion, finely chopped
2 garlic cloves, minced
2 celery stalks, chopped
1 carrot, diced
2 tablespoons dried oregano
1 sprig rosemary, needles minced
1 bay leaf
2 (14 oz / 400 g) cans chickpeas, drained and rinsed
3 cups (750 ml) vegetable stock
Juice of 2 lemons
Fresh parsley, chopped (optional)
Salt and freshly ground black pepper to taste

Step-by-Step Instructions

Preparing the Ingredients

Start by chopping the red onion, carrot, and celery into small, even pieces so they cook evenly. Mince the garlic finely to distribute its flavor throughout the soup. Drain and rinse the chickpeas thoroughly to remove excess sodium and improve texture. Measure out the oregano, rosemary, and vegetable stock in advance to streamline the cooking process.

Cooking Instructions

Heat ½ cup olive oil in a large pot over medium heat. Add the chopped onion and cook for 1–2 minutes until it softens. Stir in the garlic and cook for 30 seconds until fragrant. Next, add the carrot, celery, oregano, rosemary, and bay leaf. Stir well to coat the vegetables in oil and herbs.

Add the chickpeas and vegetable stock. Bring the mixture to a gentle simmer. Then reduce the heat, cover the pot, and cook for 25–30 minutes. Once finished, remove from heat. Stir in the remaining two tablespoons of olive oil and freshly squeezed lemon juice. Add chopped parsley if desired. Season generously with salt and freshly ground black pepper before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Do not rush the sautéing stage because properly softened onions build the flavor base. Avoid boiling the soup aggressively; instead, maintain a gentle simmer to preserve texture. Additionally, add lemon juice only after removing the pot from heat to keep the flavor bright and fresh.

Pro Tips for Better Flavor

For a thicker consistency, crush some chickpeas against the side of the pot using a wooden spoon. If the soup becomes too thick, add extra vegetable stock gradually until you reach your preferred texture. Finally, use high-quality olive oil because it significantly impacts the depth and richness of Greek Chickpea Soup.

Serving and Storage

How to Serve

Serve Greek Chickpea Soup hot with crusty bread for dipping. A simple side salad with tomatoes, cucumbers, and olives complements the Mediterranean flavors beautifully. For extra brightness, drizzle a little olive oil on top just before serving.

How to Store Leftovers

Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or stock if needed. This soup also freezes well for up to three months; thaw overnight in the refrigerator before reheating.

Conclusion

Greek Chickpea Soup brings together simple vegetables, hearty legumes, and vibrant lemon for a comforting yet refreshing meal. Because it uses wholesome ingredients and classic Mediterranean herbs, it satisfies without feeling heavy. Try this Revithia recipe tonight and enjoy a warm, nourishing bowl packed with flavor.

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Frequently Asked Questions

Can I use dried chickpeas instead of canned?

Yes, soak 1 pound of dried chickpeas overnight, then boil until tender before adding them to the soup. This option creates a slightly firmer texture and deeper flavor.

Is Greek Chickpea Soup freezer-friendly?

Absolutely. Let the soup cool completely, then freeze in airtight containers for up to three months. Thaw overnight and reheat gently for best results.

Can I make this soup without lemon?

While lemon defines traditional Revithia, you can reduce the amount if preferred. However, the bright acidity balances the olive oil and herbs, so it remains highly recommended.