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Greek Chickpea Soup that emulates Diporto’s Legendary Revithada

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Greek Chickpea Soup that emulates Diporto’s Legendary Revithada

By Diane Kochilas

Prep Time 15

Cook Time 2 30

SOAKING 1

Servings

Athens Book, Beans & Pulses, Main Courses, Recipes, Soups

Prep Time 15

Cook Time 2 30

SOAKING 1

Servings

Athens Book, Beans & Pulses, Main Courses, Recipes, Soups

Ingredients

⅔ cup extra-virgin Greek olive oil divided
1 large onion minced
2 garlic cloves minced
1 pound dried chickpeas soaked overnight and drained
Salt to taste
2 teaspoons dried Greek oregano
Strained juice of 1 large lemon

Instructions

In a large pot, heat ⅓ cup of the olive oil over medium heat. Add the minced onion and garlic and cook until wilted and soft, about 7 to 8 minutes.
Add the drained chickpeas and enough water to cover them by about 2 inches. Bring to a simmer, partially cover the pot, and cook for 2½ to 3 hours, until the chickpeas are very tender.
Using an immersion blender, puree approximately 1 cup of the mixture directly in the pot (or transfer 1 cup to a food processor, puree, and return it to the pot).
Season with salt to taste, bring back to a gentle simmer, and stir in the remaining ⅓ cup olive oil, the dried oregano, and the lemon juice.
Serve warm.

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Adjust the water level during cooking: if the soup gets too thick, add a little hot water to reach your preferred consistency.
The blending step gives the soup a creamy body without making it fully puréed — you want some whole chickpeas to remain.
If you like, finish each bowl with a drizzle of extra olive oil and a sprinkling of oregano.
This dish is naturally vegan and gluten-free.
For more Greek bean traditions, visit Beans in Greek Cooking.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Greek Chickpea Soup that emulates Diporto’s Legendary Revithada