Description
Greek Chickpea Soup (Revithia) is a wholesome Mediterranean classic made with tender chickpeas, carrots, olive oil, lemon, and tahini. It’s creamy, protein-rich, comforting, and ready in just 30 minutes.
Ingredients
- 3 cans (15 oz each) chickpeas, drained and rinsed (or 4.5 cups cooked)
- 2 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 carrots, sliced into discs
- 3 cloves garlic, grated
- 1/4 tsp red pepper flakes (more to taste)
- 4 cups vegetable broth (or chicken broth)
- 1/2 tsp salt, plus black pepper to taste
- 2 tbsp lemon juice (plus zest for garnish)
- 3 tbsp tahini
- 1 small handful fresh dill or parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and carrots and cook for about 4 minutes until softened.
- Add grated garlic and red pepper flakes; cook for 1 minute until fragrant.
- Stir in chickpeas, vegetable broth, salt, and pepper. Bring to a gentle simmer and cook for 15 minutes.
- Scoop out about 2 cups of the soup (half chickpeas, half broth) and transfer to a blender.
- Add lemon juice and tahini, then blend until smooth and creamy.
- Turn off the heat and stir the blended mixture back into the pot.
- Add lemon zest, taste, and adjust seasoning as needed.
- Serve with a drizzle of olive oil, black pepper, and fresh herbs.
Notes
- Add tahini off the heat to keep the soup silky smooth.
- Blend only part of the soup for the best creamy-yet-chunky texture.
- This soup tastes even better the next day.
- Substitute white beans or lentils for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek