Saturday, February 26, 2011


Revithia is the Greek word for chickpeas or garbanzo beans. I made revithosoupa for dinner today, and it was about time! We hadn't had it in a while, so it was good to eat a simple, meatless, warm bowl of soup. Revithosoupa is a filling Greek soup that is a standard in the Greek cooking repertoire. Some versions are kind of plain, others like mine are well flavored.

I like to mix in spices and vegetables, always trying to come up with a version that can produce applause from my family. I know that's a lost cause. They are not the sort to applaud a cook unless Emeril Lagasse himself enters our kitchen. I still keep trying, though. Plain or spiced up this soup is good. It's the chickpeas that give it a lot of favor. Ideally, it should be made with dried chickpeas that have been soaked overnight in water and a little bit of salt. That's when revithosoupa has a lot of flavor. Cooking it that way however, requires prior planning, and I don't always know the day before what I'll be making for tomorrow's dinner. In those cases, when I feel like making revithosoupa, I use canned chickpeas. So, that's why the "extra" ingredients and spices are needed, to bring out the flavor that is missing in the canned chickpeas.

  • 3 tablespoons olive oil
  • 3 cans of 15 ½ ounce canned chickpeas rinsed and drained.
  • 1 large onion chopped
  • 4 cloves of garlic, chopped
  • 3/4 cup celery diced
  • 3 carrots, peeled and sliced
  • 1 leek, white and light green part only, chopped
  • 3 tablespoons fresh parsley
  • 1 teaspoon dried oregano
  • 1 sprig of fresh rosemary
  • 1/2 teaspoon dried mint or 1 teaspoon fresh
  • 2 tablespoon lemon juice
  • salt and pepper to taste
  • 1 quart chicken broth
  • 2 cups water

  • Heat the olive oil in a large soup pot. Add the onion, leek, garlic, celery and carrots. Sauté until the onions are soft.
  • Add the chickpeas, and stir them around for about two minutes or so and then season them with salt and pepper.
  • Add the liquid, oregano, rosemary and mint. Bring to a boil and cover, then lower the heat and simmer for about 45 minutes.
  • Add the parsley and lemon juice during the last 15 minutes of cooking. Serve while hot and enjoy!

This post will be submitted to Souper Sundays over at Kahakai Kitchen (


  1. Greek Girl from QueensFebruary 27, 2011 at 9:48 AM

    Ahhh...this brings back lovely memories. In addition to the fasoulia that my nuna always made (along with the borekyas and the 'kloothya,' she always made a bit batch of revitho soup. My love of chick peas came from this soup - thanks for sharing, and for the nostalgia.

  2. Your soup looks delicious--I am crazy for chickpeas and chickpea soups. Thanks so much for joining in this week at Souper Sundays-I hope you come back again soon.


  3. This sounds delicious. I like chick peas so I think, I would love this. I am big into soups, presently, so I hope to make this, soon. Thanks for posting it.