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Simple Chickpea Soup (Greek Revithosoupa)

Keyword: chickpea, easy, Greek, lemon, soup
Servings: 2


  • 4 tablespoons extra-virgin olive oil divided
  • 2 cloves garlic chopped
  • 1 teaspoon dried oregano leaves
  • 3 cups chicken or vegetable stock or canned broth
  • 2 cups cooked chickpeas or 1 can (28 ounces) chickpeas, rinsed and drained well
  • Grated zest and juice from 1 large fresh lemon
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  • Pour 2 tablespoons of the olive oil into a 3-quart saucepan over medium heat, add the onion and cook, stirring constantly, just until the it begins to turn golden, about 2-3 minutes. 
  • Add the garlic and oregano and continue cooking until the garlic is fragrant, about 1 minute. 
  • Add the stock, chickpeas, lemon zest and bay leaf to the saucepan, increase the heat to high and bring to a boil. Immediately reduce the heat to low, cover and simmer until the chickpeas are creamy but not disintegrating, about 30 minutes. 
  • Stir the salt, pepper, lemon juice and remaining 2 tablespoons of olive oil into the soup. Taste and add more salt and pepper if desired. Serve immediately with a drizzle of olive oil on top.