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Greek Stewed Chickpea Soup with Aromatic Herbs

Greek Stewed Chickpea Soup with Aromatic Herbs

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This Greek Stewed Chickpea Soup, also known as Revithosoupa, is a traditional Greek soup made with chickpeas, onions, carrots, celery, tomatoes, and various herbs and spices.

It is typically served as a main course and is often accompanied by crusty bread or croutons.

Croutons in the air fryer image

The chickpeas are first soaked overnight, then simmered with the vegetables and seasonings until tender.

Some recipes also include potatoes, peppers, lemon juice, and parsley for added flavour.

The soup is hearty and comforting, and is a great way to use up leftover vegetables.


The past week the temperature has dropped abruptly and it went at least ten degrees down.  With temperatures now being around 16oC, it’s time for comfort food to keep us warm.

During summer we would eat dried legumes in salads but now it’s time for stews and soups.  

Dried legumes are cheap and have a lot of health benefits.  

They are rich in protein, in dietary fibre, in mineral manganese, high in iron content, their soluble fibre helps stabilize blood sugar levels, they are heart healthy and perfect for those wanting to lose weight.  

For the above reasons, they should be a staple in our pantry, to cook at least once a week.  

When cooked, they become delicious as they absorb all the lovely flavours of the aromatic herbs and spices we add to them.

Revithia giahni stewed chickpeas image

I love dried legumes and a few days ago I made them into a stew/soup, in which I added kafkalithres and myronia.  

These aromatic herbs are not seasonal but when they are in abundance I freeze them so as to use them during the summer.  

These herbs will start appearing in the farmers’ market in a couple of months but until then you can substitute them with some parsley.

frozen aromatic herbs image

Although we are just the two of us, I add the whole package so that we may have leftovers because they get even better the next day.  If we still have leftovers even after eating them for two days they will not be waste as I can easily turn them into something else.

Collage Revithosoupa image

 

Ingredients needed to make the Greek Stewed Chickpea Soup with Aromatic Herbs

  • Peeled chickpeas
  • Extra virgin olive oil
  • Onion
  • Garlic
  • Carrots
  • Potatoes
  • Celery
  • Bell peppers
  • Tomato paste
  • Tomato passata
  • Water
  • Salt and freshly ground black pepper
  • Smoked paprika
  • Aromatic herbs, such as Mediterranean Hartwort or Chervil or substitute with parsley

Let’s see how to make this chickpea soup:

  1. Soak chickpeas from the previous evening. 
  2. Return to the pot with fresh water and simmer for half an hour.  Strain and set aside.
  3. Sauté the onion until translucent.  Add the garlic and sauté for a few seconds, until fragrant.
  4. Add the chopped vegetables and stir.
  5. Add the tomato paste, passata, paprika, salt and pepper as well as water to cover and mix. 
  6. Bring to a boil, cover the pot with the lid and simmer until the chickpeas are soft and the sauce thickens, for about 1 hour.
  7. Just before turning the heat off, add the aromatic herbs and mix.
  8. Serve with croutons.
revithosoupa chickpea soup image
revithosoupa chickpea soup image

Greek Stewed Chickpea Soup with Aromatic Herbs

Yield: 6
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

This Greek Stewed Chickpea Soup, also known as Revithosoupa, is a traditional Greek soup made with chickpeas, onions, carrots, celery, tomatoes, and various herbs and spices.

Ingredients

  • 500 grams peeled chickpeas
  • ¼ cup olive oil
  • 1 large red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 3 medium carrots, finely chopped
  • 3 medium potatoes, cubed
  • 1 cup celery, finely chopped
  • 1 cup bell pepper, cut into small pieces
  • 1 tbsp tomato paste
  • 250 grams passata
  • 4 cups water
  • Salt and freshly ground black pepper to taste
  • ½ tsp smoked paprika
  • 1/2 cup aromatic herbs (Mediterranean Hartwort and Chervil) or substitute with parsley

Instructions

  1. Soak chickpeas from the previous evening. 
  2. In a large pot boil the chickpeas and remove froth forming on top. 
  3. Rinse and remove any peels, if using chickpeas with their peels.
  4. Return to the pot with fresh water and simmer for half an hour.  Strain and set aside.
  5. Wipe the pot and heat the olive oil.
  6. Sauté the onion until translucent.  Add the garlic and sauté for a few seconds, until fragrant.
  7. Add the chopped vegetables and mix.
  8. Add the tomato paste, passata, paprika, salt and pepper as well as water to cover and mix again. 
  9. Bring to a boil, cover the pot with the lid and simmer until the chickpeas are soft and the sauce thickens, for about 1 hour.
  10. Just before turning the heat off, add the aromatic herbs and mix.
  11. Serve with croutons.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 330Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 106mgCarbohydrates 49gFiber 10gSugar 8gProtein 11g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

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As I have already informed you, my blog has been nominated by BHMAGourmet for an award, in the category “Best Greek cooking in English”. If you like my recipes and have not yet voted, you can still vote for my blog until the 14th of December, 2015, here.

We still have to participate in two challenges which will be judged by a committee. One of the challenges is to make frugal recipes which are nutritious and full of flavour, so my today’s recipe falls in that category. The other category is to make good use of our leftovers, so stay tuned and keep voting 🙂

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You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

Kopiaste and Kali Orexi,

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Angie

Friday 30th of October 2015

16C...that's a perfect autumn temperature. The stew looks very delicious, Ivy. Have a great weekend! Angie

Ivy

Friday 30th of October 2015

Thank you Angie. Well 16C is cold for Greece :)

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