Greek Chickpea Soup that emulates Diporto’s Legendary Revithada
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.
Notes
- 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.
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