Traditionally, this soup is made using dried chickpeas soaked overnight and boiled the next day in vegetable stock. This process takes a little longer but it will definitely taste better. So go for it if you have the time on hand. Canned chickpeas make a suitable substitute if you are pressed for time. This recipe requires very few ingredients and most of them will be readily available in your kitchen. I have not used any potato but you could add it (cubed) as well to further thicken the soup.

Revithosoupa: Chickpea Soup

'Revihosoupa' or 'Revithia'  is a traditional Greek vegan soup that has origins, well from Greece. Usually served during cold wintery evenings to warm our soul and body.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Soup
Cuisine: Greece
Servings: 4
Calories: 390kcal


  • 4 tbsp olive oil
  • 1 medium onion (yellow or red), chopped finely
  • 1 bay leaf
  • 1 liter veggie broth
  • 1 tbsp lemon juice peeled and cut in half
  • 800 gm cans of chickpeas 400gm each
  • 1-2 sprigs thyme leaves
  • 2 tsp salt to taste
  • black pepper to taste


  • Heat the olive oil in a soup pot, and fry the bay leaf and thyme leaves. This will be followed by the chopped onion. 
  • Add the veg stock and season with salt & freshly ground pepper. Also add the 1 tbsp lemon juice at this point and let it come to a boil. 
  • Add the drained canned chickpeas and simmer for 10 mins. 
  • Take half the soup, blend it to a smooth batter and pour it back into the pot where the other half is still simmering.
  • Serve hot with a swirl of olive oil, extra ground pepper, chilli flakes (if using) and  thyme leaves for garnish.

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