📝 About This Recipe
Transport yourself to the sun-drenched islands of the Aegean with this traditional Revithia, a cornerstone of Greek monastic and village cooking. This humble soup transforms simple dried chickpeas into a velvety, golden elixir through a patient simmer with high-quality extra virgin olive oil, sweet onions, and bright lemon. It is the ultimate comfort food—creamy without a drop of dairy and deeply soul-satisfying in its rustic simplicity.
🥗 Ingredients
The Legumes
- 500 grams Dried Chickpeas (high quality, recently dried if possible)
- 1 teaspoon Baking Soda (for soaking to soften the skins)
The Aromatics
- 2 large Yellow Onions (very finely diced)
- 3 cloves Garlic (minced)
- 2 pieces Bay Leaves (fresh or dried)
- 1 sprig Fresh Rosemary (optional, for an earthy depth)
Liquids and Seasoning
- 3/4 cup Extra Virgin Olive Oil (use the best quality Greek oil available)
- 6-7 cups Vegetable Broth or Water (enough to cover chickpeas by 2 inches)
- to taste Sea Salt (do not add until chickpeas are tender)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 pieces Lemons (juiced)
Finishing Touches
- 1/4 cup Fresh Parsley (finely chopped)
- 1 pinch Dried Oregano (Greek wild oregano is best)
- 1 drizzle Extra Virgin Olive Oil (for finishing each bowl)
👨🍳 Instructions
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1
The night before cooking, place the dried chickpeas in a large bowl and cover with plenty of water. Stir in the baking soda and let them soak for at least 12 hours.
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2
After soaking, drain the chickpeas and rinse them thoroughly under cold running water to remove any trace of baking soda. Rub them gently between your hands to loosen any stubborn skins.
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3
In a heavy-bottomed pot or a traditional Dutch oven, heat 2 tablespoons of the olive oil over medium heat.
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4
Add the finely diced onions and sauté for 8-10 minutes until they are soft, translucent, and just beginning to caramelize. Do not rush this; the onions provide the sweetness.
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5
Add the minced garlic and cook for another 1 minute until fragrant.
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6
Add the rinsed chickpeas to the pot and stir to coat them in the onion and oil mixture.
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7
Pour in the vegetable broth (or water) until the chickpeas are covered by about 2 inches. Add the bay leaves and the rosemary sprig.
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8
Bring the pot to a boil. Use a slotted spoon to skim off any foam that rises to the surface during the first few minutes of boiling.
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9
Pour in the remaining extra virgin olive oil. This large amount of oil is the secret to the soup's creamy 'melato' texture.
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10
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 1 to 1.5 hours. The chickpeas should be buttery and soft, almost falling apart when pressed.
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11
Once the chickpeas are tender, add the sea salt and freshly cracked black pepper. Seasoning too early can toughen the skins.
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12
Stir in the fresh lemon juice. The acidity will brighten the flavors and help emulsify the olive oil into a creamy broth.
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13
For a thicker soup, take a ladleful of chickpeas and a bit of liquid, blend them into a paste, and stir it back into the pot.
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14
Remove the bay leaves and rosemary sprig. Let the soup rest for 10 minutes off the heat to allow the flavors to settle.
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15
Ladle into deep bowls, garnish with fresh parsley and a pinch of dried oregano, and finish with a final thread of raw olive oil.
💡 Chef's Tips
Use high-quality Greek extra virgin olive oil; it is a primary flavoring ingredient, not just a cooking fat. Never salt the chickpeas at the beginning, as this prevents them from softening properly. If the water level drops too low during simmering, always add boiling water, never cold, to keep the temperature consistent. For the most authentic flavor, use a clay pot (tsikali) if you have one, and bake it in the oven at 300°F (150°C) for 4-5 hours. Leftover Revithia tastes even better the next day as the starches thicken the broth further.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough bread or traditional lagana bread to soak up the oil. Pair with a side of salty Kalamata olives and a block of creamy Feta cheese sprinkled with oregano. A simple tomato and cucumber salad (Horiatiki) provides a fresh, crisp contrast to the warm soup. Accompany with a glass of chilled Assyrtiko or a light, dry Greek white wine. For a spicy kick, add a few pinches of crushed red pepper flakes or a side of pickled peppers.