The moment I first tasted Greek Chickpea Soup, I was completely charmed. It was on a quiet afternoon during a family gathering in a sunlit kitchen somewhere in Athens. The warm, earthy aroma of slow-cooked legumes mingled with the bright zing of lemon zest carried me to that heartwarming space where simple flavors shine. What caught me off guard was how this humble Greek Chickpea Soup was both hearty and light, filling and refreshing—a truly comforting meal that lingered in my memory long after the last spoonful.
For me, this Greek Chickpea Soup embodies the kind of cooking I love to share here on Carmen Wausa Blog: approachable, comforting, and deeply satisfying. It’s a recipe that turns everyday ingredients into a Mediterranean chickpea stew bursting with love and flavor. Each bite brings a sense of connection—not just to the food but to treasured moments with family and friends.
As someone who’s always testing recipes to find that perfect balance, I’ve learned this soup isn’t about fancy techniques but about patience and the right combination of simple ingredients. That’s why I’m genuinely excited to share this Greek Chickpea Soup recipe with you today. Whether you call it Revithia, Greek vegetarian soup, or a traditional Greek legumes soup, I know you’ll find joy in its easy preparation and the warm comfort it delivers. It’s a recipe made for everyday magic in the kitchen, ready to become a staple in your home just as it is in mine.
If you’re looking for more comfort food inspiration after this, you might like some of my favorite soups that bring the same cozy vibes—like my crockpot potato soup, loaded baked potato soup, or even this copycat Panera potato soup recipe. Each one caters to those moments when you want food that feels like a hug from the inside out.
Ingredients
This Greek Chickpea Soup ingredient list is surprisingly simple but delivers incredible comfort! Here’s what you’ll need to make a hearty Mediterranean chickpea stew that feels like a warm embrace:
- 2 cups dried chickpeas (or 4 cups canned chickpeas, drained and rinsed) – The base of this soup; dried chickpeas soak up the flavors beautifully.
- 1 medium onion, finely chopped – Adds sweetness and depth.
- 3 cloves garlic, minced – For that lovely aromatic punch.
- 4 cups vegetable broth – To simmer and infuse the chickpeas with savory goodness.
- Juice of 1-2 lemons – The secret to that bright, tangy lift that makes this Greek vegetarian soup stand out.
- 2 tablespoons olive oil – Use quality extra virgin olive oil for best flavor.
- 1 teaspoon dried oregano – Classic Mediterranean herb that pairs perfectly.
- 1 teaspoon ground cumin – Adds warmth and subtle earthiness.
- Salt and freshly ground black pepper, to taste – You control the seasoning.
- Optional: 1 bay leaf – For a subtle, herbal backbone.
- Fresh parsley, chopped (for garnish) – A fresh pop of color and flavor.
The secret to amazing Greek Chickpea Soup is using dried chickpeas soaked overnight instead of canned. They hold their texture better and soak up the delicious broth during cooking. But if you’re short on time, canned works just fine—drain and rinse them well.
You’ll find the best ingredients for this Greek Chickpea Soup at your local Mediterranean market or farmer’s market, especially quality olive oil and dried chickpeas. If you want to splurge on one ingredient, make it the olive oil—it really elevates the dish with richness.
For customizing this traditional Greek legumes soup, consider adding chopped carrots or celery for extra heartiness. I’ve also swapped oregano for fresh thyme with lovely results. If you’re after a lemon chickpea soup twist, a little extra lemon juice at the end livens it right up.
When prepping, soak the dried chickpeas overnight and drain before cooking—this helps the soup cook evenly and results in a beautiful, tender texture without mushiness.
Let’s Make This!
Cooking homemade Greek Chickpea Soup is one of my favorite slow-simmer projects. Don’t worry—your Greek Chickpea Soup is going to turn out beautifully with these easy steps!
- Prepare the chickpeas: If using dried chickpeas, soak them overnight in plenty of cold water. Drain and rinse before cooking. This basic step is key to ensuring your traditional Greek legumes soup has the perfect bite.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Toss in the minced garlic and stir for another minute until fragrant.
- Add spices: Sprinkle in the dried oregano and ground cumin, stirring to toast them gently. This is where your Greek Chickpea Soup starts building its signature Mediterranean flavor.
- Combine chickpeas and broth: Add the soaked (or canned) chickpeas to the pot, followed by vegetable broth and the optional bay leaf. Bring everything to a gentle boil.
- Simmer low and slow: Reduce the heat and let your Mediterranean chickpea stew simmer uncovered for about 1.5 to 2 hours if using dried chickpeas. If you’re using canned, 30-40 minutes is plenty. This slow simmer lets all the flavors meld and the chickpeas soften perfectly.
- Season and brighten: When the chickpeas are tender, remove the bay leaf. Stir in lemon juice and season with salt and freshly ground pepper to taste. The lemon chickpea soup gets its magic at this step—don’t skip it!
- Final touches: Give the soup a gentle stir and check seasoning once more. Let it sit off the heat for 10 minutes to deepen the flavor.
This is where your Greek Chickpea Soup transforms into something truly special—the comforting aroma will fill your kitchen, tempting everyone nearby. A helpful tip for Greek Chickpea Soup success is to taste and adjust lemon and salt levels at the end—it should be tangy but balanced, never overwhelming.
While your soup is simmering, try taking a moment to enjoy that inviting aroma that fills your kitchen. It’s one of those feel-good moments that make home cooking worthwhile.
If you’re interested in other delicious vegetarian soups, check out this Easy Greek Chickpea Soup (Revithia) from The Plant Based School for a lovely variation using simple, fresh ingredients. Or for a lemon-spiked twist, explore the Greek Chickpea Soup with Lemon (Revithia) – Skinny Spatula, a refreshing take you might adore.
Serving & Presentation
Serving Greek Chickpea Soup is as heartwarming as making it. This soup feels cozy and fresh on the same spoon, so presentation should invite that same joy.
Serve this Greek Chickpea Soup in deep bowls, drizzled with a little extra virgin olive oil and a sprinkle of fresh parsley. The bright green color pops beautifully against the golden chickpeas and warmly tinted broth.
Pair it with crusty bread or warm pita wedges to soak up every tangy drop. For a fuller meal, I love serving it alongside a Greek salad or a side of roasted vegetables. You’ll find the combination creates an inviting Mediterranean spread that feels like a little celebration.
People always smile when I serve this Greek Chickpea Soup at family dinners or casual weeknight meals. The lemony brightness combined with the satisfying chickpeas creates a dish everyone can enjoy and feel good about.
Leftovers store beautifully in the fridge for up to 4 days. To enjoy them differently, try transforming the soup into a Mediterranean chickpea stew-style sauce by reducing the broth and serving it over roasted potatoes or steamed greens.
Seasonally, I sometimes add chopped kale or spinach during the final 10 minutes of cooking for an extra pop of color and nutrients—a simple twist that keeps this traditional Greek legumes soup feeling fresh through the year.
If you’re inspired to try a new spin, Diane Kochilas shares a classic chickpea soup inspired by Diporto’s legendary Revithada in Athens, a beautiful homage to this soup’s rich roots and communal spirit.
FAQs
I’ve gathered some of the most helpful questions fellow food lovers have asked about making Greek Chickpea Soup. Let’s clear up any worries so your soup journey is smooth and satisfying!
Q: Can I make this Greek Chickpea Soup ahead of time?
A: Absolutely! The flavors actually deepen when the soup sits overnight. Reheat gently on the stove, adding a splash of broth if it’s too thick. It’s perfect for meal prep or busy nights.
Q: What if I don’t have dried chickpeas?
A: No problem! Use canned chickpeas, rinsed well. Your cooking time will be shorter, around 30-40 minutes, but the soup will still be delicious.
Q: How do I know when my Greek Chickpea Soup is perfectly done?
A: The chickpeas should be tender but not mushy—think creamy bite with a little resilience. Taste frequently towards the end, and look for the broth to develop a rich, inviting aroma.
Q: Can I add other vegetables to this soup?
A: Definitely! Carrots, celery, or even chopped tomatoes blend nicely. Just add them early so they soften during the simmer.
Q: Is this soup suitable for vegans?
A: Yes, this entire recipe is plant-based and comforting without needing dairy or meat.
Q: How much lemon juice should I add for the best lemon chickpea soup flavor?
A: Start with the juice of one lemon and taste. Add more juice as you prefer—the soup should have a bright but balanced lemon note.
Q: Can I freeze Greek Chickpea Soup?
A: Yes! Freeze portions in airtight containers. Thaw overnight in the fridge and reheat gently. The texture may shift a bit but the flavor remains wonderful.
You’re welcome to share your experience with this recipe in the comments. Many readers have told me their families adore this Greek Chickpea Soup and enjoy tweaking it to their tastes!
For further inspiration, check out the Classic Chickpea Soup Inspired by Diporto’s Legendary Revithada on Facebook. It’s a wonderful glimpse into the traditional roots of this beloved dish.
Why This Greek Chickpea Soup Will Become Your New Favorite
This Greek Chickpea Soup truly represents everything I love about cooking for family and friends—it’s warm, approachable, and deeply satisfying. It’s a recipe that invites you into the kitchen with simple ingredients and rewards you with soulful flavor.
- My Greek Chickpea Soup Success Tips:
- Soak dried chickpeas overnight for the best texture.
- Adjust lemon juice and seasoning at the very end to brighten the soup perfectly.
- Simmer low and slow to allow the flavors to meld and the chickpeas to soften gently.
Over the years, I’ve experimented with several variations: a spicier version with smoked paprika, a creamy blend using blended chickpeas, and even one with wilted greens stirred in at the end. The lemon-enhanced version remains the crowd favorite, always earning the most smiles at our table.
Bringing this Greek Chickpea Soup into your kitchen means adding a dish that balances comfort with freshness and a touch of Mediterranean sunshine. I’m confident you’ll enjoy the easy preparation and the cozy moments it creates.
Once you’ve tried this recipe, please share your delicious results! I love hearing how your Greek Chickpea Soup becomes part of your family’s story—and maybe even inspires your next comforting creation.
Ready to continue your soup-loving journey? You might enjoy my crockpot potato soup, loaded baked potato soup, or the copycat Panera potato soup recipe, all designed to bring warm, comforting food to your table.
Happy cooking, fellow food lovers! Let’s keep making delicious memories, one simple, beautiful recipe at a time.
Greek Chickpea Soup
A wholesome and comforting Greek Chickpea Soup brimming with tender chickpeas, fresh herbs, and a bright lemon finish, perfect for a nutritious meal any day of the week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Greek
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 bay leaf
- 4 cups vegetable broth
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 lemon, juiced
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté until vegetables are softened, about 5 minutes.
- Stir in oregano, cumin, and bay leaf; cook for 1 minute until fragrant.
- Add vegetable broth and chickpeas. Bring to a boil, then reduce heat and simmer for 25-30 minutes.
- Remove bay leaf. Using an immersion blender, partially puree the soup to desired consistency, leaving some chickpeas whole for texture.
- Stir in lemon juice, and season with salt and black pepper to taste.
- Garnish with fresh parsley before serving warm.
Notes
For a richer flavor, drizzle with extra virgin olive oil and serve with crusty bread or a Greek salad.