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.

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.

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.

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.

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:
- Soak chickpeas from the previous evening.
- Return to the pot with fresh water and simmer for half an hour. Strain and set aside.
- Sauté the onion until translucent. Add the garlic and sauté for a few seconds, until fragrant.
- Add the chopped vegetables and stir.
- Add the tomato paste, passata, paprika, salt and pepper as well as water to cover and mix.
- 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.
- Just before turning the heat off, add the aromatic herbs and mix.
- Serve with croutons.


Greek Stewed Chickpea Soup with Aromatic Herbs
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
- Soak chickpeas from the previous evening
- In a large pot boil the chickpeas and remove froth forming on top
- Rinse and remove any peels, if using chickpeas with their peels.
- Return to the pot with fresh water and simmer for half an hour Strain and set aside.
- Wipe the pot and heat the olive oil.
- Sauté the onion until translucent Add the garlic and sauté for a few seconds, until fragrant.
- Add the chopped vegetables and mix.
- Add the tomato paste, passata, paprika, salt and pepper as well as water to cover and mix again
- 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.
- Just before turning the heat off, add the aromatic herbs and mix.
- Serve with croutons.
Nutrition Information
Yield 6 Serving Size 1Amount 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."
Chickpea Recipes
Check out some more recipes using chickpeas!
These vegan chickpea burgers are packed with spices and herbs, very  healthy and seriously satisfying !
Hoummous soup is made with the same ingredients as for hoummous dip. More hot broth is added until it reaches the consistency of a soup and is served with croutons. The cooked chickpeas can be freezed, so when making this soup, I usually boil more in order to make the dip whenever I like.
Falafels are deep-fried balls traditionally found in Middle Eastern cuisine, usually made from ground chickpeas, though some variants contain broad beans or fava beans
Chickpeas combined with spinach, makes a delicious and healthy vegan dish, perfect during the period Lent.
Revithia giahni sti gastra is a vegan dish with stewed chickpeas, traditionally cooked in a clay pot and baked in a wood burning oven.Â
Vegan Meringues made with aquafaba are light, airy and crispy, which melt in your mouth, much better than egg meringues.
Revithokeftedes (pr. reh-vee-thaw-kae-FTEH-thes) aka chickpea Patties is a delicious, healthy, Greek, vegan meal.
Whole Wheat Penne with Chickpeas, Roasted Cherry Tomatoes and roasted garlic is a delicious and healthy vegan pasta dish. A delicious summer meal.
Revithosoupa is a very simple, vegan Greek, healthy and nutritious chickpea soup made with a few simple ingredients.
Hummus or hoummous is a Middle Eastern dip made from mashed chickpeas and blended with tahini, garlic, lemon juice, spices and olive oil.
This Hummus Dip is a wonderful recipe which is based on the traditional hummus recipe but combined with roasted butternut squash and garlicky Greek olives.

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 🙂
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,
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 :)