Revithia

Nutrition · per serving

Steps

1. 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.

   300 g cooked chickpeas, drained120 g onion, finely chopped2 cloves (8 g) garlic, thinly sliced1 small sprig (3 g) fresh rosemary
2. 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.

   1 tbsp (15 ml) extra virgin olive oil120 g onion, finely chopped1 tsp, or to taste (5 g) fine sea salt
3. 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.

   2 cloves (8 g) garlic, thinly sliced1 small sprig (3 g) fresh rosemary1 bay leaf
4. 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.

   300 g cooked chickpeas, drained700 ml water1 tsp, or to taste (5 g) fine sea salt1/4 tsp (0.5 g) black pepper
5. 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. 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.

   20 ml lemon juice
7. 7

   Ladle into warm bowls and finish each portion with a little of the remaining olive oil. Serve immediately.

   1 tsp (5 ml) extra virgin olive oil

Origin & History

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.