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A warm bowl of creamy yellow chickpea soup with fresh herbs and lemon.

Greek Chickpea Soup (Revithia)

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Prep Time 12 hours 15 minutes
Cook Time 1 hour 40 minutes
Total Time 13 hours 55 minutes
Servings 4 servings
Calories 385 kcal

Ingredients
  

  • 250 g dried chickpeas
  • 1 large yellow onion, finely chopped
  • 120 ml extra virgin olive oil
  • 2 lemons , juiced
  • 1.5 liters wate r
  • 1 bay lea f
  • 1 teaspoon baking soda
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper

Instructions
 

  • Place dried chickpeas in a large bowl with 1 teaspoon of baking soda and cover with plenty of water to soak for at least 12 hours.
  • Drain the chickpeas and rinse them thoroughly under cold running water to remove the baking soda.
  • In a large heavy-bottomed pot, sauté the chopped onion with 30ml of the olive oil over medium heat until translucent and soft.
  • Add the rinsed chickpeas and the bay leaf to the pot and pour in 1.5 liters of water.
  • Bring the pot to a boil, skim off any foam that rises to the surface, then reduce heat to low.
  • Cover and simmer for approximately 75 to 90 minutes or until the chickpeas are completely tender.
  • Stir in the remaining 90ml of olive oil and the lemon juice.
  • Season with sea salt, black pepper, and dried oregano.
  • Simmer for an additional 10 minutes uncovered to allow the broth to emulsify and thicken before serving.