Revithia (Greek Chickpea Soup)

Name: Revithia (Greek Chickpea Soup)
Total time: 2 h 15 min
Cuisine: Greek
Ingredients: 400g dried chickpeas, soaked overnight in plenty of cold water; 2 onions, thinly sliced; 5 tbsp olive oil; 2 bay leaves; 1 rosemary sprig; 1.6l water; 1 lemon, juiced; 1 tsp dried oregano; 1 tsp salt; 2 tbsp chopped fresh parsley

Creamy slow cooked chickpeas in a lemony olive oil broth with sweet onions, a Greek island Sunday dish.

Time2 hr 15
LevelEasy
Costabout £0.53 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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400 gdried chickpeassoaked overnight in plenty of cold water
2onionsthinly sliced
5 tbspolive oil
2bay leaves
1rosemary sprig
1.6 lwater
1lemonjuiced
1 tspdried oregano
1 tspsalt
2 tbspchopped fresh parsley

Method

1
Drain and rinse the soaked chickpeas and put them in a large pot with the water. Bring to the boil and skim off any foam.
2
Add the onions, olive oil, bay and rosemary. Reduce the heat, cover loosely and simmer for 1 hour 30 minutes, until the chickpeas are completely soft.
90 min
3
Top up with hot water if the pot gets low. The broth should end up thick and a little creamy.
4
Stir in the oregano, salt and half the lemon juice. Simmer for 10 minutes.
10 min
5
Taste and add more lemon and plenty of black pepper. Remove the bay and rosemary.
6
Ladle into bowls, scatter with parsley and finish with a swirl of olive oil. Serve with crusty gluten free bread if needed.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.