Chickpeas.00_14_58_17.Still065-2
My in Montenegro
Chickpeas.00_15_01_29.Still066

Revithosoupa

GREECE

Chickpea Soup

SUBMITTED BY

Arianna

Jump to Recipe

Arianna’s favorite chickpea dish is bursting with freshness and all the beautiful simple flavors that make Greek food shine.

Revithosoupa, the comforting Greek chickpea soup, is a beloved dish with deep roots in the culinary history of Greece. This hearty, simple, and nourishing meal has been a staple in Greek households for centuries, particularly enjoyed during the colder months and fasting periods. With origins tied closely to the agricultural traditions of the Mediterranean, Revithosoupa reflects the resourcefulness and flavor-forward philosophy of Greek cooking.

Ancient Origins of the Chickpea in Greece

Chickpeas, or revithia in Greek, have been cultivated in the Mediterranean basin for thousands of years. Archaeological evidence shows that chickpeas were grown in Greece as far back as the Neolithic period. Ancient Greeks prized legumes for their nutritional value and affordability, and chickpeas were a dietary staple for both the common folk and philosophers alike. While we cannot say Revithosoupa as we know it was consumed in antiquity, chickpeas were often cooked slowly with herbs, oil, and grains—an early predecessor of today’s soup.

A Dish of Simplicity and Faith

Revithosoupa became more formally recognized as a national staple during the Byzantine and post-Byzantine periods, especially in the rural islands and mountainous regions. With minimal ingredients—dried chickpeas, olive oil, onion, lemon, bay leaf, and occasionally rosemary—Revithosoupa exemplifies the simplicity of Greek peasant cuisine. The dish is often associated with Greek Orthodox fasting traditions, when meat and dairy are restricted. Its vegan composition made it ideal for Lenten meals and Sunday gatherings after church.

Island Variations and Slow Cooking Tradition

One of the most famous versions of Revithosoupa comes from the island of Sifnos, where it’s traditionally baked overnight in a clay pot called a skepastaria. Locals prepare the soup on Saturday night and leave it in a wood-fired oven until Sunday morning, resulting in an ultra-creamy texture and deep, earthy flavor. This slow-cooked method preserves the humble nature of the dish while enhancing its depth, making it a sacred part of weekly ritual in many Greek villages.

Revithosoupa in Modern Greek Cuisine

Today, Revithosoupa has seen a resurgence in both traditional and modern Greek cooking. Chefs across Greece and abroad are reimagining the soup with regional twists—adding carrots, garlic, celery, or blending it into a silky purée. Despite modern variations, the heart of the dish remains unchanged: it is a symbol of comfort, tradition, and resilience.

More than just a meal, Revithosoupa represents the Greek values of hospitality, sustainability, and reverence for seasonal produce. Chickpeas are protein-rich, high in fiber, and packed with essential nutrients, making this soup both wholesome and satisfying. It also underscores the importance of olive oil in Greek cuisine, used not just as fat, but as a flavor-enhancing, ceremonial ingredient.

Revithosoupa continues to nourish both body and spirit across generations, making it a timeless part of Greece’s culinary heritage.

Revithosoupa

Servings 3
Print Recipe Pin Recipe

Ingredients
  

  • 250 g canned chickpeas
  • 1 while or yellow onion diced
  • 1 carrot diced
  • 1 stalk celery diced
  • 1 clove garlic mined
  • olive oil
  • 6-7 cups vegetable broth
  • 1 large tomato grated or blitzed in a food processor
  • 1 Tbsp flour
  • 1 bay leaf
  • ½ lemon juiced
  • a drizzle tahini optional
  • a handful fresh dill chopped
  • lemon wedges for serving

Instructions
 

  • In a large soup pot, heat a Greek amount of olive oil (this means more than you usually would use) over low-medium heat. Sauté the onion until it softens, about 5 to 7 minutes. Add the celery, carrot, and garlic, and cook for an additional 3 minutes until everything is soft and your kitchen smells amazing.
  • Add the chickpeas, the bay leaf and vegetable broth to the pot. Season with salt and pepper. Bring to a simmer, cover, and cook over low heat for about 15 minutes, or until the vegetables are tender.
  • In a small bowl, mix the flour with a little bit of vegetable broth. Then add the mixture back into the pot (this helps thicken the soup a little).
  • Add the crushed tomatoes and the juice of about half a lemon. Add a little pepper (and, if needed salt) to taste as well as the tahini (if using) and fresh dill.
  • Serve with a little more olive oil, dill and lemon wedges on top and enjoy!
Course: Dinner, Lunch

Watch the Video

SHARE THE LOVE

You May Also Like

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.