Greek chickpea soup (revithosoupa)

    25 min

    This chickpea soup is typical from Crete, which I have learned from my host Despina on holiday. I have adapted the recipe and use less oil (see tip).


    London, England, UK
    2 people made this

    Serves: 2 

    • 350g dried chickpeas or 2 tins chickpeas
    • 2 medium onions, finely chopped
    • 3 tablespoons olive oil, or as needed
    • 2 tablespoons chopped parsley
    • 2 lemons, juice only
    • 1 tablespoon plain flour
    • salt and pepper to taste

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Soak dried chickpeas overnight; next day, drain and rinse.
    2. In a saucepan gently brown off the onions with a little of the oil.
    3. Add the chickpeas and cover with hot water to about 25mm above them; simmer for 60 minutes. Or alternatively, add the 2 tins of chickpeas to saucepan and simmer for 20 minutes with enough water just to cover.
    4. Add olive oil and half the parsley.
    5. Mix the lemon juice with the flour to a paste and add to the saucepan to thicken soup, stir regulary to prevent sticking to the bottom of the pan.
    6. Add salt and pepper.
    7. Sprinkle rest of the parsley on top and serve with crusty bread.


    I usually use dried chickpeas and cook them in the pressure cooker for 20 minutes. But its such a comforting dish, when I am short in time, I do use tins of chickpeas, which I always have in the cupboard.


    The original Cretan recipe ask for 150ml of good extra virgin olive oil, which makes the soup velvety smooth. Cretans have the lowest heart disease rate in the world, which scientists put down to lots of fruit and veg, plenty of pulses and good extra virgin olive oil! Look it up, its true. I have reduced the olive oil for our western diet reasons and still find the soup delicious. Try both ways, you will taste the difference, but no decrease in the quality.

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