Name: Greek Chickpea Soup (Revithia) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 3 cans chickpeas (15 oz / 400 g each can - drained and rinsed) or 4.5 cups / 700 g cooked chickpeas; 2 tablespoons extra virgin olive oil; 1 large onion, chopped; 2 carrots, cut into discs; 3 cloves garlic, grated; ¼ teaspoon red pepper flakes (or more to taste); 2 tablespoons lemon juice (or more to taste); 3 tablespoons tahini; 4 cups vegetable broth (or chicken broth); ½ teaspoon salt (or more to taste); Black pepper to taste; 1 small handful fresh dill or parsley, chopped

Greek Chickpea Soup (Revithia) Recipe

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4.4 from 2 reviews

This Greek Chickpea Soup (Revithia) is a comforting, creamy, and flavorful vegan soup made with chickpeas, fresh vegetables, and a blend of lemon and tahini for added richness. Perfect for a quick and nutritious meal, it combines simmered chickpeas with a smooth tahini-lemon blend, garnished with fresh herbs for a burst of freshness.

Author: Mira
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Greek
Diet: Vegan

Ingredients

Main Ingredients

3 cans chickpeas (15 oz / 400 g each can - drained and rinsed) or 4.5 cups / 700 g cooked chickpeas
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 carrots, cut into discs
3 cloves garlic, grated
¼ teaspoon red pepper flakes (or more to taste)
2 tablespoons lemon juice (or more to taste)
3 tablespoons tahini
4 cups vegetable broth (or chicken broth)
½ teaspoon salt (or more to taste)
Black pepper to taste
1 small handful fresh dill or parsley, chopped

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Instructions

Build the flavor base: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped onion and sliced carrots, cooking for about 4 minutes until they soften. Then stir in the grated garlic and red pepper flakes, cooking for an additional 1 minute until fragrant.
Simmer the chickpeas: Add the drained and rinsed chickpeas, vegetable broth, salt, and pepper to the pot. Bring to a gentle simmer and cook for 15 minutes to allow the flavors to blend thoroughly.
Make it creamy: Remove about 2 cups of the soup, ensuring it includes roughly half chickpeas and half broth, and transfer to a blender or tall jar. Add lemon juice and tahini to the soup portion. Blend until smooth and creamy. If tahini is not available, substitute with extra virgin olive oil, almond butter, cashew butter, or half-and-half for creaminess.
Finish the soup: Turn off the heat and stir the blended creamy mixture back into the pot. Add lemon zest for garnish and taste the soup, adjusting seasoning with additional salt or lemon juice if needed. Serve hot with a drizzle of olive oil, a sprinkle of black pepper, and chopped fresh dill or parsley.

Notes

For a non-vegan version, chicken broth can be used instead of vegetable broth.
If tahini is unavailable, nut butters or half-and-half blends make good creamy substitutes.
The soup can be adjusted for spiciness by varying the amount of red pepper flakes.
Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop.
Fresh herbs such as dill or parsley can be swapped based on preference.

Find it online: https://miracooking.com/greek-chickpea-soup-revithia-recipe/