📝 About This Recipe
Revithia is the soul of the Greek table, a humble yet luxurious chickpea soup that transforms simple legumes into a creamy, golden masterpiece. Traditionally slow-baked in clay pots on the island of Sifnos, this version captures that deep, earthy essence through the alchemy of high-quality olive oil, caramelizing onions, and bright lemon. It is a testament to the Mediterranean diet—nutritious, incredibly comforting, and proof that patience is the most important ingredient in the kitchen.
🥗 Ingredients
The Legumes
- 500 grams Dried chickpeas (high quality, small varieties work best)
- 1 teaspoon Baking soda (for soaking to soften the skins)
The Aromatics & Base
- 3/4 cup Extra virgin olive oil (divided; use the best quality Greek oil available)
- 2 large Yellow onions (finely diced)
- 3 pieces Garlic cloves (minced)
- 2 pieces Bay leaves (fresh or dried)
- 6-7 cups Vegetable stock or water (enough to cover chickpeas by 2 inches)
- 1.5 teaspoons Sea salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Finish
- 2 pieces Lemons (juiced)
- 1 sprig Fresh rosemary (finely chopped (optional but traditional))
- 1/4 cup Fresh parsley (chopped for garnish)
- 1 pinch Wild oregano (dried Greek rigani)
👨🍳 Instructions
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1
Begin the night before by placing the dried chickpeas in a large bowl. Cover with plenty of water and stir in the baking soda. Let them soak for at least 12-14 hours.
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2
The next day, drain the chickpeas and rinse them thoroughly under cold running water several times to remove any trace of the baking soda.
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3
In a heavy-bottomed Dutch oven or a traditional clay pot, heat 1/4 cup of the olive oil over medium-low heat.
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4
Add the finely diced onions to the pot. Sauté slowly for about 10-12 minutes until they are soft, translucent, and just beginning to turn golden. Do not rush this; the sweet onions provide the base flavor.
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5
Add the minced garlic and sauté for another 60 seconds until fragrant.
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6
Add the rinsed chickpeas to the pot and stir to coat them in the onion-infused oil.
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7
Pour in the vegetable stock or water and add the bay leaves. Increase the heat to bring the liquid to a boil.
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8
Once boiling, use a slotted spoon to skim off any foam that rises to the surface. This ensures a clear, clean-tasting broth.
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9
Reduce the heat to very low, cover with a tight-fitting lid, and simmer gently. The chickpeas should cook for 1.5 to 2 hours, depending on their freshness, until they are buttery soft and 'melt-in-the-mouth'.
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10
Halfway through the cooking time, add the sea salt and black pepper. Adding salt too early can sometimes toughen the skins.
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11
Once the chickpeas are tender, pour in the remaining 1/2 cup of olive oil and the fresh lemon juice. Stir gently; the oil and lemon will emulsify with the starch from the beans to create a creamy texture.
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12
If you like a thicker soup, take one ladle of chickpeas and a bit of broth, blend them until smooth, and stir back into the pot.
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13
Add the chopped rosemary (if using) and let the soup simmer uncovered for another 5-10 minutes to thicken slightly.
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14
Taste and adjust seasoning with more salt or lemon juice if needed. Remove the bay leaves before serving.
💡 Chef's Tips
Always use dried chickpeas rather than canned for this specific recipe; the texture and broth quality are incomparable. If your chickpeas are quite old, they may take longer to soften; adding a pinch of sugar can sometimes help the process. Don't be afraid of the olive oil quantity; it is essential for the 'ladera' (oily) style that makes this soup authentic and filling. For an even deeper flavor, you can bake the soup in a sealed pot in the oven at 300°F (150°C) for 4-5 hours instead of stovetop simmering. Always rinse the chickpeas very well after the soda soak to prevent a soapy aftertaste.
🍽️ Serving Suggestions
Serve hot in deep bowls with a generous crumble of salty Greek Feta cheese on top. Accompany with crusty sourdough bread or warm pita to soak up every drop of the golden broth. A side of Kalamata olives and some sharp green scallions provides a perfect acidic contrast. Pairs beautifully with a crisp, acidic Greek white wine like Assyrtiko from Santorini. For a non-traditional but delicious twist, add a handful of fresh spinach at the very end until wilted.