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Lemony Greek Chickpea Soup

Lemony Greek Chickpea Soup (revithosoupa) is a bright, golden broth made by simmering chickpeas with onion, garlic, bay leaf, and oregano. Mash some chickpeas in the pot for a naturally creamy texture, then finish with fresh lemon juice right before serving.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Chickpeas and broth
  • 3 can (15 oz) chickpeas drained and rinsed
  • 4 cup vegetable broth
  • 1 bay leaf
  • 1 tsp dried oregano
Aromatics and flavor
  • 1 onion diced
  • 3 clove garlic minced
  • 1 4 cup olive oil use 1/4 cup
  • 2 lemons juiced
Finishing
  • 1 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat olive oil in a large pot over medium heat, then sauté onion and garlic until softened, about 5 minutes, stirring occasionally. You should see the onion turn translucent and the garlic become fragrant.
Simmer the soup
  1. Add chickpeas, vegetable broth, bay leaf, and dried oregano, then bring to a simmer over medium-high heat. Bubbles should form around the edges of the pot.
  2. Reduce to a gentle simmer and cook for 20 minutes, until chickpeas are tender and flavors meld. The soup should look cohesive and slightly thickened.
Thicken and season
  1. Remove the bay leaf, then mash some chickpeas against the pot to thicken the broth to your preferred texture. The mixture should look creamier without adding dairy.
  2. Stir in fresh lemon juice, plus salt and pepper to taste. The soup should taste bright and tangy, and the surface should stay hot but not aggressively boiling.
Serve
  1. Garnish with fresh parsley and add an extra lemon squeeze right before serving. The top should look fresh and speckled with herbs.

Notes

Pro tip: Mash chickpeas while the soup is hot to thicken naturally—start with a few ladles worth and adjust until it’s as creamy as you want. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove. Freezing is not recommended because the lemon flavor can dull after thawing. For a dairy-free option, this recipe is already dairy-free; if you want extra protein, add a can of drained white beans or keep the chickpeas as-is.