Greek Chickpea Soup (Revithosoupa) is a classic Greek vegan soup made from simple ingredients. This quick version uses canned chickpeas and can be ready in about 20 minutes.
What is Revithosoupa
Revithosoupa, or Greek chickpea soup, is a comforting, plant-based soup traditionally prepared during colder months in Greece. It’s rustic, nourishing, and relies on a handful of quality ingredients: chickpeas, potatoes, garlic, rosemary, olive oil and lemon. While the authentic version uses dried chickpeas soaked overnight and slowly simmered, this streamlined recipe substitutes canned chickpeas so you can enjoy the flavors without the extended cooking time.
This lighter soup is satisfying without being heavy—approximately 150 calories per serving—so it works well as a light lunch or an easy starter. It’s equally welcome on a chilly day as on a damp summer afternoon when you want something warm and uncomplicated.
Flavor profile and serving ideas
The soup’s bright notes come from fresh lemon juice and a scattering of pomegranate seeds, which add a pleasant fruity contrast to the earthy chickpeas and tender potatoes. A drizzle of extra virgin olive oil and a few rosemary needles impart Mediterranean warmth. Serve it with crusty bread for dipping or a simple green salad for a complete, balanced meal.
What Revithosoupa is made with
Traditional Revithosoupa uses dried chickpeas that are soaked overnight and then simmered until tender. If you have time, that method delivers a slightly deeper texture and flavor. For most weeknights, canned chickpeas work beautifully and reduce the prep to minutes.
You’ll only need a few ingredients:
- Chickpeas (canned or cooked from dried)
- Potatoes
- Garlic
- Fresh rosemary
- Extra virgin olive oil
- Pomegranate seeds (for garnish)
- Lemon juice
- Fresh parsley (optional)
- Salt and freshly ground black pepper
How to make Revithosoupa (quick version with canned chickpeas)
Prep and cook time is short with canned chickpeas. Follow these simple steps for a flavorful, homey soup.
- Warm 1 tablespoon of extra virgin olive oil in a heavy soup pot over medium heat. Add minced garlic and chopped rosemary and cook briefly until fragrant; be careful not to let the garlic brown.
- Add one medium potato, peeled and diced, and toss to coat with the oil and aromatics.
- Pour in about 4 cups of water or light vegetable broth. Cover and simmer until the potatoes are just tender, about 12–15 minutes.
- Add one drained and rinsed 15-oz can of chickpeas, cover and continue to cook for about 5 minutes to heat through.
- Season with salt, crushed black peppercorns and lemon juice to taste. Adjust the broth consistency with an extra splash of water if needed.
- Serve hot, garnished with pomegranate seeds and chopped parsley, and finish with a drizzle of olive oil.
How to make Revithosoupa with dried chickpeas
- Soak about 12 oz of dried chickpeas overnight in cold water.
- Drain and transfer to a pot with twice the volume of water. Bring to a boil, skim any foam and add garlic, rosemary and a splash of olive oil. Do not salt at this stage.
- Simmer gently for about 1½ hours until the chickpeas are tender. Add diced potatoes and cook another 15 minutes.
- Finish with lemon juice and salt, then serve topped with pomegranate seeds.
Recipe: Greek Chickpea Soup – Revithosoupa
Summary: A simple, vegan Greek soup made with chickpeas, potatoes, garlic and rosemary. Ready in 20 minutes when using canned chickpeas.
Cook Time: 15 minutes |
Total: 20 minutes |
Servings: 2 |
Calories: 150 kcal per serving
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 6 cloves garlic, minced
- 1 medium potato, peeled and cubed
- 2 sprigs fresh rosemary, chopped
- 1 tbsp pomegranate seeds, for garnish
- 1/2 tsp crushed black peppercorns
- Lemon juice, to taste
- Salt, to taste
- 1 tbsp extra virgin olive oil
Instructions
- Heat olive oil in a heavy pot, add garlic and rosemary and sauté briefly without browning the garlic.
- Add diced potato and toss to coat; pour in 4 cups water or vegetable broth, cover and simmer until potatoes are tender (about 15 minutes).
- Add chickpeas, cover and cook 3–5 more minutes until heated through.
- Season with salt, crushed pepper and lemon juice. Adjust seasoning and liquid to your liking.
- Serve topped with pomegranate seeds and an extra drizzle of olive oil.
Nutrition (approximate per serving)
Calories: 150 kcal | Carbohydrates: 19 g | Protein: 3 g | Fat: 7 g | Fiber: 3 g | Potassium: 493 mg
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More ideas with chickpeas and pomegranate
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Chipotle Hummus with Roasted Pine Nuts
Chickpea Egg Fritters with Tahini Sauce
Butternut Beef Stew with Cinnamon and Pomegranates
