Revithosoupa: Chickpea Soup

Greek Chickpea Soup

Candice Bell / Getty Images

Prep: 20 mins
Cook: 2 hrs 10 mins
Total: 2 hrs 30 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
390 Calories
19g Fat
48g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 390
% Daily Value*
Total Fat 19g 25%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 1192mg 52%
Total Carbohydrate 48g 18%
Dietary Fiber 10g 34%
Protein 10g
Calcium 184mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A Greek standard, what this soup lacks in appearance it makes up for in taste. As always with Greek soups, the olive oil gets added at the very end. It's a great choice for vegetarians and vegans as well.

In Greek: ρεβιθόσουπα (pronounced reh-vee-THOH-soo-pah)


  • 1 cup of dried chickpeas
  • 6 to 8 cups of water
  • 1 teaspoon of baking soda
  • 1/4 cup of olive oil
  • 1 medium onion (thinly sliced)
  • Leaves from one bunch of celery
  • Optional: 1 small carrot, cut in slices
  • 1 teaspoon of salt
  • 1 tablespoon of flour
  • 2 to 3 large lemons

Steps to Make It

  1. The night before, soak the chickpeas in a bowl with plenty of water (they will double in size).

  2. The next day, drain and rinse well, and place in another bowl of water with the baking soda for 30 minutes. Rub them with your hands to remove any skins, drain, and rinse very well.

  3. Place the chickpeas and water in a pot and bring to a boil. As the water boils, skim off the foam that forms on the top.

  4. Reduce heat, add the onions and carrots, cover partially, and let simmer until the chickpeas are soft, about 2 hours. If needed, add more water (boiling) during cooking.

  5. Add salt and olive oil, cook a few minutes longer. In a cup, mix the flour and the juice of 2 to 3 large lemons. When smooth, add 2 tablespoons of soup liquid and stir. Add to chickpeas, cook for 5 more minutes, stirring frequently.

  6. Serve with a squeeze of fresh lemon juice (or with lemon wedges on the side).

Note About Chickpeas: Not all chickpeas are created equal, so after the soak with baking soda, no skins may rub off. This is fine.

Serving Suggestions: Serve with crusty bread and a side of feta cheese.

Leftovers Tip: If there are leftovers and you want a change, try using these cooked chickpeas to make ​hummus with tahini, a great appetizer for another meal!