Soupa Revithia
Submitted by tbledsoe
Traditional Greek chickpea soup with rosemary, olive oil, and a bright squeeze of lemon. Just five ingredients, long-soaked dried chickpeas, and the patience to let simplicity shine.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsRevithia is proof that Greek cooking at its best needs almost nothing at all.
Dried chickpeas soak for a full day, then simmer gently with rosemary, a generous pour of olive oil, and not much else.
The water gets changed a couple of times during cooking, which keeps the broth clean-tasting and lets the chickpeas turn buttery-soft without any bitterness.
A squeeze of fresh lemon right before serving lifts the whole bowl with a bright, sunny acidity.
This is the kind of soup you’ll find simmering in kitchens across Greece on a Friday, simple by tradition and soul-warming by nature.
Pro Tips
- The 24-hour soak with water changes is not optional. It softens the chickpeas thoroughly and removes the compounds that cause that gassy reputation.
- Use your best olive oil here since there’s nowhere for it to hide. A fruity Greek extra-virgin makes a real difference.
- Add the lemon juice at the very end, right before you ladle it out. Acid added too early can keep the chickpeas from softening fully.
Ingredients
Directions
Soak the chickpeas for 24 hours, changing the water twice.
Simmer for 30 minutes and then replace the water with hot water.
Cook for 20 minutes, and change the water again.
Keep the water level 5 cms above the chickpeas. Add the rosemary, salt, pepper, and oil.
Simmer until the chickpeas are tender.
Add lemon juice to taste before serving
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