Greek Chickpea Soup with Lemon (Revithia)

A bowl of Greek chickpea soup with lemon and a gold spoon.

5 from 1 vote

Greek Chickpea Soup with Lemon (Revithia)

A traditional Greek chickpea soup made with canned chickpeas, olive oil, fresh lemon, and dill. This easy stovetop recipe is inspired by revithosoupa, a classic Mediterranean soup known for its rich olive oil broth and bright citrus flavor. An optional avgolemono finish adds a silky texture while keeping the traditional character of the soup intact.

Prep Time10

Cook Time35

Total Time45

Course: Main Course, Soup

Cuisine: Greek, Mediterranean

Servings: servings

Calories: 185kcal

Author: Jami Powell

Equipment

Dutch oven or soup pot
Measuring cups and spoons
Immersion blender
Mixing bowl and whisk

Ingredients

¼ cup extra-virgin olive oil
1 small yellow onion diced
1 celery stalk diced
2 cloves garlic minced
2 (15 ounce) cans chickpeas drained and rinsed
4 cups chicken broth or vegetable broth
1 cup water
2 bay leaves
1 teaspoon dried oregano
Zest of 1 lemon
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons fresh dill chopped

Optional Avgolemono Finish

2 large eggs
¼ cup fresh lemon juice plus more if desired

Instructions

Heat ¼ cup of the olive oil in a Dutch oven or large soup pot over medium heat.
Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
Add the chickpeas, broth, water, bay leaf, oregano, lemon zest, salt, and pepper.
Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 20 minutes to allow the flavors to develop.
Remove and discard the bay leaf. Using an immersion blender, blend about one-third of the soup directly in the pot, leaving plenty of whole chickpeas intact. Stir in the dill.
For Traditional Revithia: Add ¼ cup fresh lemon juice and stir well. Taste and add additional lemon juice if desired. The broth should taste bright and lemony without being overly sharp.
For the Avgolemono Variation: Do not add the lemon juice above. Instead, proceed with the optional avgolemono instructions below.

Optional Avgolemono Variation (Silkier Version)

In a medium bowl, whisk together the eggs and ¼ cup lemon juice until smooth. Slowly whisk in 1 cup of hot broth from the soup, adding it a little at a time to gently temper the eggs.
Remove the soup from the heat. Slowly stir the tempered egg mixture back into the pot while stirring gently. Do not return the soup to a boil after adding the eggs.

To Finish

Ladle the soup into bowls and garnish with additional fresh dill and more lemon juice (if desired), lemon wedges, and a drizzle of olive oil. Serve warm with crusty bread or pita.

Video

Notes

Traditional revithosoupa is typically finished with olive oil and lemon rather than eggs. This version stays true to those flavors while offering an optional avgolemono variation for readers who enjoy a richer, silkier broth. Blending a portion of the chickpeas helps create body without masking the rustic texture of the soup.

Tips for Best Results:

Sauté the onion and celery until fully softened to build a flavorful broth.
Blend only about one-third of the soup to keep the texture rustic and hearty.
Add the lemon juice gradually and taste as you go since lemons vary in acidity.
Remove the soup from the heat before adding the avgolemono mixture to prevent curdling.

How to Know It's Ready:

The broth should be lightly thickened with visible pieces of chickpea throughout. The lemon flavor should taste bright but balanced, and the olive oil should give the soup a silky finish. If using avgolemono, the broth should appear slightly creamy without any scrambled egg texture.

Nutrition