greekchickpeasveganlowfatsoupbeginnerstovetop

Revithia

Name: Revithia
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Cuisine: Greek
Ingredients: 300 g cooked chickpeas, drained; 120 g onion, finely chopped; 2 cloves (8 g) garlic, thinly sliced; 1 small sprig (3 g) fresh rosemary; 1 bay leaf; 1 tbsp (15 ml) extra virgin olive oil; 700 ml water; 1 tsp, or to taste (5 g) fine sea salt; 1/4 tsp (0.5 g) black pepper; 20 ml lemon juice; 1 tsp (5 ml) extra virgin olive oil

Revithia is a simple, comforting chickpea soup with a clean Mediterranean flavor from onion, rosemary, lemon, and olive oil. This beginner-friendly version is light yet satisfying, with a gently thickened broth and bright finish that makes it feel both rustic and elegant.

50 min

2 servings

256 kcal

Greek

Ingredients

For the soup

300 gcooked chickpeas, drained
120 gonion, finely chopped
2 cloves (8 g)garlic, thinly sliced
1 small sprig (3 g)fresh rosemary
1bay leaf
1 tbsp (15 ml)extra virgin olive oil
700 mlwater
1 tsp, or to taste (5 g)fine sea salt
1/4 tsp (0.5 g)black pepper

For finishing

20 mllemon juice
1 tsp (5 ml)extra virgin olive oil

Instructions

1
Rinse the cooked chickpeas well and set them aside. Finely chop the onion, slice the garlic, and lightly bruise the rosemary sprig with the back of a spoon so it releases its aroma more easily during cooking.
2
In a medium pot over medium-low heat, warm 1 tbsp olive oil. Add the onion with a small pinch of the salt and cook for 6-8 minutes, stirring often, until soft and translucent but not browned; gentle sweating gives the soup a sweeter, rounder flavor.
3
Add the sliced garlic, rosemary sprig, and bay leaf. Cook for 30-60 seconds, just until fragrant. Do not let the garlic color, or it can turn bitter.
4
Add the chickpeas, water, remaining salt, and black pepper. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 30 minutes, stirring once or twice, until the broth is flavorful and the chickpeas begin to soften further.
5
Remove the rosemary sprig and bay leaf. Using a spoon or potato masher, lightly mash about one quarter of the chickpeas directly in the pot to naturally thicken the soup while keeping most of the texture intact.
6
Simmer for 5 more minutes, uncovered, until the soup has a light, silky body. Turn off the heat, stir in the lemon juice, and taste for salt. The soup should taste bright and olive-oil scented, with a clear rosemary note.
7
Ladle into warm bowls and finish each portion with a little of the remaining olive oil. Serve immediately.

Nutrition per serving

256 kcal

Calories

10g

Protein

33g

Carbs

Fat

Fiber

Notes

•To fit the 60-minute limit, this version uses pre-cooked chickpeas; traditionally, dried chickpeas are soaked and baked or simmered much longer.
•For an even lower-fat version, omit the final teaspoon of olive oil and finish only with lemon.
•If the soup becomes too thick, loosen it with a splash of hot water before serving.
•A slice of rustic bread is traditional, but for a lower-fat, lighter meal, serve with a tomato-cucumber salad.

Background

Revithia is a classic Greek chickpea soup, especially associated with island cooking and humble home kitchens. A famous traditional version from Sifnos is slowly baked overnight in a ceramic pot, allowing the chickpeas to become exceptionally tender and fragrant with olive oil and herbs. This quicker stovetop version keeps the same essential flavors in a more practical format.

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