Chickpea Soup (Revithia)

I’ve made this soup only once before and it didn’t turn out nearly as well as it did today. The trick…enough time to simmer. Don’t try to do this soup on the fly. Make sure you can give it an hour or two to simmer gently. The results…delicious. It is kind of like onion soup (minus the cheese) infused with a nutty flavour. Let me know if you give it a try and what you think!

(adapted from “The Greek Cookery: 300 Traditional Recipes” Athens, 1996)
500g chickpeas (you can use canned or dried)
1 tbsp baking soda
1 cup olive oil
1 large onion, cut into thin slices
Salt, pepper
1 tbsp flour
Juice of 1 lemon

If using dried chickpeas, soak them overnight. The next day, drain them (if using canned peas also drain them). Add to a pot and sprinkle them with baking soda. Stir well and let them sit for one hour. Next, wash the chickpeas thoroughly, put them in a pot and cover them with plenty of water. Bring to a boil and skim off the scum that appears. Add the onion, salt, oil, pepper, and cumin and let simmer. When the chickpeas are done, mix the lemon juice and flour together in a separate container. Bit by bit, add a little soup broth to the flour/lemon mixture – in hopes of eliminating clumping. Then pour all into the soup pot and bring to a boil. Serve and enjoy!


10 thoughts on “Chickpea Soup (Revithia)

  1. Sounds YUMMY – it’ll be my next to try! I suppose the soup tasts better made from scratch … what do yu think?
    Thanks so much for sharing!!
    Big hug! πŸ™‚

    (BTW – I’m DONE with my degree!!)


  2. Being (almost) next door neighbors with the Greek (well the adorable Turks are wedged in between) we (Syrians) share the same fondness for all the ingredients of this certainly delicious soup.

    With minor twists in preparation, like the omission of onions and the addition of Tahini (sesame paste) you will end up with the venerable Msabha of Tartous:

    BTW, we prepare your recipe above with Fava Beans instead of chickpeas but it’s not considered soup. Instead we pick the hot fava beans with our fingers, give them a little squeeze slipping them out of their PJ’s an into our waiting mouths, then and in a rather primitive way, drink the sauce from the bowl. Talk about addictive stuff!!!

    I will give your soup a try and soon. Many thanks for sharing πŸ™‚


    1. Ohhh! Abufares! I’ve gotta try some of these variations. I love Fava beans! That would be yummy. I don’t know about Msabha only because I’m not a huge tahini fan…but perhaps I’ll give it a try anyway! Thank you for the wonderful suggestions and for your comment as always!


    1. You know, Fantasia, I was going to try it in the slow cooker but didn’t. I think if you start it in a pot, because you need to boil the beans…then once all the ingredients (minus the flour and lemon) are added you can put it all in the crock pot. If you try it, let me know. Thanks for dropping by! πŸ™‚


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