If cozy had a flavor, this would be it. This Greek Chickpea Soup with Lemon—also known as “Revithia”—is the ultimate bowl of sunshine on a cloudy day. It’s silky, lemony, herby, and packed with protein-rich chickpeas that somehow manage to feel both hearty and light at the same time. I fell in love with this dish on a lazy Sunday, the kind where you want something simple but soul-satisfying.
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The best part? It uses humble pantry ingredients, yet it tastes like something you’d get at a tiny seaside taverna in Greece. It’s the kind of meal that warms your hands as you cradle the bowl—and warms your heart even more. Trust me, you’re going to love this.
Why You’ll Love Greek Chickpea Soup with Lemon
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Greek Chickpea Soup with Lemon
Here’s the magic of this soup—it’s made with a handful of pantry staples, yet the result is deeply flavorful and comforting. Let’s break it down:
Chickpeas: The stars of the show. They add heartiness, protein, and that creamy texture we all love when simmered slowly.
Olive Oil: A staple in Greek cooking, it adds richness and brings all the flavors together.
Onion: Gives the base of the soup its savory depth and sweetness as it softens.
Garlic: Just the right amount to create an aromatic backbone without overpowering the dish.
Lemon Juice: Bright, zesty, and essential. It lifts the soup from cozy to completely crave-worthy.
Vegetable Broth: Adds depth and allows all the other ingredients to shine. You can also use water in a pinch.
Bay Leaf: Just one, but it works its magic in the background, adding subtle flavor.
Fresh Herbs (like parsley or dill): These bring a burst of freshness to each bite. Don’t skip the garnish—it makes a difference!
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: No preheating necessary here—just grab a large pot and set it over medium heat. You’re about to build some amazing flavor.
Sauté the Aromatics: In your pot, heat the olive oil and sauté the onion until it’s soft and translucent. Then add the garlic and stir for just a minute, until fragrant. Your kitchen will smell amazing already.
Add Chickpeas and Broth: Toss in the chickpeas, bay leaf, and broth. Bring it all to a gentle boil, then reduce the heat and let it simmer. This is where the chickpeas soak up all those cozy vibes.
Simmer and Season: Let the soup simmer gently until everything is tender and infused with flavor. Season with salt and pepper to taste.
Finish with Lemon and Herbs: Remove the bay leaf, stir in the fresh lemon juice, and sprinkle over your herbs. The lemon brightens everything and gives the soup its signature zing.
Serve and Enjoy: Ladle into bowls, maybe drizzle with a little more olive oil or a sprinkle of fresh herbs, and serve warm. Bonus points for crusty bread on the side.
How to Serve Greek Chickpea Soup with Lemon
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Fresh Salads: Try a cucumber and tomato salad with feta for a fresh, Mediterranean-style pairing.
Crusty Bread: Warm, crusty bread is practically a must. Perfect for sopping up that last spoonful of broth.
Creamy Accompaniments: A dollop of Greek yogurt on top can add a creamy contrast that’s downright dreamy.
Vegetable Sides: Roasted carrots or zucchini bring both texture and color to your plate.
As a Standalone: It’s hearty enough to stand on its own. Just garnish with extra herbs and maybe a crack of fresh black pepper.
Presentation tip: Serve it in a deep white bowl with a drizzle of olive oil and a lemon wedge on the side for that restaurant-style finish.
Additional Tips
Prep Ahead: You can chop your onion and garlic the night before to save time.
Spice It Up: A pinch of crushed red pepper or smoked paprika can add a subtle heat.
Dietary Adjustments: Easily made vegan and gluten-free as is!
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors only get better.
Double the Batch: This soup freezes beautifully. Just thaw overnight and reheat gently for a cozy meal anytime.
FAQ Section
Q1: Can I substitute dried chickpeas for canned?
A1: Yes! Soak dried chickpeas overnight and simmer until tender before adding to the recipe. The flavor is even better, though it takes a bit more time.
Q2: Can I make this soup ahead of time?
A2: Absolutely. It stores well and tastes even better the next day as the flavors develop.
Q3: How do I store leftovers?
A3: Keep them in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat.
Q4: Can I freeze this dish?
A4: Yes! Let the soup cool completely, then freeze it in portions for up to 3 months.
Q5: What’s the best way to reheat this soup?
A5: Gently on the stovetop over low heat, stirring occasionally. You can also microwave it in 30-second intervals.
Q6: Can I add greens to this soup?
A6: Definitely! Spinach, kale, or chard would all be delicious additions. Stir them in at the end so they wilt just right.
Q7: What herbs work best here?
A7: Dill and parsley are traditional, but mint or thyme can also add a lovely twist.
Q8: Is it okay to use bottled lemon juice?
A8: Fresh is best for that vibrant zing, but in a pinch, bottled lemon juice will still work.
Q9: Can I make this in a slow cooker?
A9: Yes! Add everything except the lemon juice and herbs. Cook on low for 6–8 hours, then finish with lemon and herbs before serving.
Q10: What if I want it creamier?
A10: You can mash a few chickpeas in the pot or use an immersion blender to partially blend the soup for a thicker texture.
Conclusion
There’s just something magical about a bowl of Greek Chickpea Soup with Lemon—it’s comforting, nourishing, and surprisingly vibrant thanks to that zingy lemon finish. It’s the kind of recipe you’ll come back to again and again, especially on days when you need a little extra warmth (and flavor) in your life. So grab your favorite spoon and dive in. This one’s a game-changer.
Print
Greek Chickpea Soup with Lemon
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Greek
- Diet: Vegan
Description
Greek Chickpea Soup with Lemon is a hearty and aromatic soup featuring tender chickpeas simmered with fresh vegetables, herbs, and brightened by the zesty lemon juice. This comforting Mediterranean dish is perfect for a light yet satisfying meal.
Ingredients
- 1/2 cup olive oil, plus an extra 2 tablespoons, divided
- 1 large red onion, finely chopped
- 2 cloves garlic, minced
- 2 celery sticks, sliced
- 1 carrot, diced
- 2 tablespoons oregano, dried or fresh
- 1 sprig rosemary, needles minced
- 1 bay leaf
- 2 cans (14 oz each) chickpeas, or 1 lb dry chickpeas soaked and cooked
- 750 ml (about 3 cups) rich vegetable stock
- Juice of 2 lemons
- Fresh parsley, chopped (optional)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped red onion, garlic, celery, and carrot. Sauté until the vegetables are softened and fragrant.
- Add the oregano, minced rosemary, and bay leaf. Stir to combine and cook for another minute.
- Add the chickpeas and vegetable stock to the pot. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes.
- Remove the bay leaf from the soup.
- Stir in the remaining ½ cup olive oil and lemon juice. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
- If using dry chickpeas, soak overnight and cook until tender before adding to the soup.
- Adjust lemon juice to your taste for desired brightness.
- For a creamier texture, lightly mash some chickpeas before serving.
- Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg