Creamy Lemony Greek Chickpea Soup (Revithia)

When the winter wind blows, your kitchen should feel like a sanctuary. There is nothing like the smell of a simmering pot on the stove. This Lemony Greek Chickpea Soup is the ultimate comfort food for your family.

It is simple, bright, and incredibly satisfying to eat. You will love how the lemon cuts through the richness of the oil. It brings a fresh spark to even the coldest winter evening. Let’s get a pot started on your stove today.

Why This Recipe Is a Winner

This recipe is a winner because it uses humble, affordable ingredients. You probably have most of these in your pantry right now. It is perfect for a healthy reset after a busy week. Dried chickpeas are a great way to save money on groceries.

This soup is naturally vegan and gluten-free for everyone to enjoy. It feels heavy and rich without using any dairy at all. The slow cooking process creates a velvety texture that feels like a hug. Your kids will love the mild and creamy flavor of the beans.

Simple Cooking Steps

Making this soup is a slow and gentle process for any cook. You do not need any fancy tools or a blender. The chickpeas break down naturally to create a thick broth. Just follow the steps and let the stove do the work. Even if you are a beginner, you can do this with ease.

Ingredients You’ll Need

These pantry staples come together to create something truly magical and fresh.

• 250g dried chickpeas, soaked overnight in water with 1 teaspoon of baking soda
• 1 large yellow onion, finely diced
• 80ml extra virgin olive oil, divided
• 1.5 liters water
• 2 medium lemons, juiced
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 0.5 teaspoon ground black pepper
• 1 bay leaf

Step-by-Step

1. Drain and rinse the soaked chickpeas thoroughly under cold running water.
2. Place the chickpeas in a large heavy-bottomed pot and cover with 1.5 liters of fresh water.
3. Bring to a boil over high heat, then use a slotted spoon to skim and discard any foam.
4. Add the diced onion, bay leaf, and 40ml of the extra virgin olive oil to the pot.
5. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 75 to 90 minutes.
6. Stir in the remaining 40ml of olive oil, the lemon juice, dried oregano, salt, and pepper.
7. Continue to simmer uncovered for another 10 minutes, stirring occasionally to help the broth emulsify.
8. Remove the bay leaf and serve hot.

Best Ways to Enjoy It

Serve this soup warm in your favorite wide ceramic bowls. Pair this with a thick slice of crusty bread for dipping. A side of salty Kalamata olives adds a nice punch. You can also sprinkle a little extra oregano on top. It is the perfect meal for a quiet comfort food night.

Storage & Reheating

This soup tastes even better the next day as flavors meld. Store leftovers in an airtight container in the fridge for four days. It is perfect for easy weekday lunches at your desk. You can also freeze this soup for up to three months. Reheat it gently on the stove with a splash of water.

Tips for Best Results

• Always don’t skip the soak for the best chickpea texture.
• The baking soda helps soften the skins of the dried beans.
• Use the best olive oil you have for the richest flavor.
• Skim the foam carefully to keep the broth looking clear.
• For a winter treat, double the batch and freeze half.
• Add a pinch of red pepper flakes for a little heat.
• Stir the soup well at the end to make it creamy.

Easy Flavor Ideas

• Stir in a handful of fresh spinach at the very end.
• Swap the oregano for fresh summer herbs like dill or parsley.
• Add two cloves of minced garlic with the onions for depth.
• Top with crumbled feta cheese if you are not eating vegan.

Common Questions

Can I use canned chickpeas?

You can, but the texture will be much thinner. Dried chickpeas release more starch to make the soup creamy. If you use canned, simmer them for only 20 minutes.

How do I make it even creamier?

You can mash a few chickpeas against the side of the pot. This releases more starch into the lemon and oil broth. It creates a thicker, more luxurious feel without any cream.

Will my kids like this soup?

Most kids enjoy the mild, nutty flavor of the chickpeas. The lemon makes it bright and fun to eat. Serve it with plenty of bread for a kid-approved meal.

I hope this cozy Lemony Greek Chickpea Soup brings warmth to your home. It is a simple joy that proves how delicious basic ingredients can be. Happy cooking!

— Lidia

Lemony Greek Chickpea Soup (Revithia)

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 4 servings

Calories 385 kcal

Ingredients

  

• 250 g dried chickpeas, soaked overnight in water with 1 teaspoon of baking soda
• 1 large yellow onion, finely diced
• 80 ml extra virgin olive oil, divided
• 1.5 liters wate r
• 2 medium lemons , juiced
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 0.5 teaspoon ground black pepper
• 1 bay lea f

Instructions

 

• Drain and rinse the soaked chickpeas thoroughly under cold running water.
• Place the chickpeas in a large heavy-bottomed pot and cover with 1.5 liters of fresh water.
• Bring to a boil over high heat, then use a slotted spoon to skim and discard any foam that rises to the surface.
• Add the diced onion, bay leaf, and 40ml of the extra virgin olive oil to the pot.
• Reduce the heat to low, cover with a tight-fitting lid, and simmer for 75 to 90 minutes, or until the chickpeas are completely tender and starting to break down.
• Stir in the remaining 40ml of olive oil, the lemon juice, dried oregano, salt, and pepper.
• Continue to simmer uncovered for another 10 minutes, stirring occasionally to help the starch from the chickpeas emulsify with the oil and lemon into a creamy broth.
• Remove the bay leaf and serve hot.