SoupsDifficulty: easy
Revithia (Greek Chickpea Soup)
The simplest Greek soup: chickpeas, olive oil, lemon and rosemary cooked to velvet — proof that four ingredients can be a whole meal.
15
Prep Time
90
Cook Time
4
Servings
Ingredients
Instructions
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1Simmer chickpeas with the whole onion and rosemary in plenty of water, skimming, 1 to 1.5 hours until completely soft.
2Discard onion and rosemary. Blend a third of the soup and return it — this thickens the broth without flour.
3Stir in olive oil and lemon off the heat. Serve with bread and olives; add pepper generously.
Chef's Tip
- Blending a portion, not all, thickens the broth while keeping whole chickpeas for texture — the Greek way, no cream ever.
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- Olive oil stirred in off the heat stays in suspension, coating every spoon; boiled olive oil breaks and turns greasy.
- Rosemary and chickpeas share woody compounds — that is why this pairing tastes natural, not invented.
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