Revithosoupa (Greek Chickpea Soup – Easy & Fasting Friendly)

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If you’re looking for a revithosoupa recipe that’s simple, comforting and actually worth making, this is the one we make at home.

Also known as Greek chickpea soup, revithosoupa is a staple in Greek households especially during fasting periods like Lent. It’s made with chickpeas, vegetables, olive oil and lemon, creating a broth that’s both nourishing and surprisingly full of flavour.

This version keeps things simple but still delivers that classic taste. It’s the kind of easy Greek chickpea soup you can make with pantry staples, whether you’re using dried chickpeas or canned.

It’s hearty enough for winter, but still light thanks to the lemon. It’s one of those recipes that works year-round.

Table of Contents

What is Revithosoupa?

Revithosoupa is a traditional Greek fasting soup made primarily with chickpeas, vegetables and olive oil.

Because it contains no meat or dairy, it’s naturally vegan and commonly eaten during Greek Orthodox fasting periods. But beyond that, it’s just a really good, wholesome soup that stands on its own.

What makes it different from other chickpea soups is:

-The generous use of olive oil
-The lemon finish
-The simple, clean flavours

Why This Revithosoupa Recipe Works

-Simple, everyday ingredients
-Naturally vegan and fasting-friendly
-Rich flavour without meat or stock-heavy bases
-Works with dried or canned chickpeas
-A true one-pot recipe

Tips for the Best Greek Chickpea Soup

Don’t Skip the Olive Oil

It might seem like a lot, but it’s essential. It gives the soup body and richness.

Let It Simmer Properly

This isn’t a rushed soup. The longer it simmers, the better the flavour.

Balance the Lemon

Add gradually and taste. You want brightness, not overpowering acidity.

Dried vs Canned Chickpeas
Dried → deeper flavour, more traditional
Canned → quicker and still works well

Don’t Skim the Foam

If chickpeas create foam while boiling, stir it back in, it helps with texture.

Using Canned Chickpeas (Quick Version)

If you’re making a Greek chickpea soup with canned chickpeas, here’s how to adjust:

-Use 2 x 400g cans, drained and rinsed
-Skip the 1-hour cooking step
-Add chickpeas with the vegetables
-Simmer for 20–25 minutes

How to Serve Revithosoupa

Revithosoupa is simple but satisfying on its own, or you can serve it with:

-Crusty bread
-A simple salad
-Olives or sides for a fuller spread

It’s perfect for:

-Cold winter nights
-Fasting periods
-Meal prep

Bowl of Revithosoupa - Greek Fasting Soup

Revithosoupa (Greek Chickpea Soup)

This revithosoupa recipe is a traditional Greek chickpea soup made with simple ingredients, olive oil and lemon. Naturally vegan and perfect for fasting periods, it’s a comforting, easy one-pot meal that works with both dried and canned chickpeas.

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Course: dinner, lunch

Cuisine: Greek

Ingredients Method

Ingredients

1 cup dried chickpeas or 2 x 400g canned chickpeas soaked overnight for best results if using dried.
8 cups water plus 4 cups set aside
4 dried sage leaves
2 bay leaves
1 cup chopped carrots
1/2 cup chopped celery
1 cup chopped white onions
3 tsp salt
1 vegetable stock cube
1 1/2 tsp black pepper
1/2 cup olive oil
1 cup parsley chopped
1 tsp dried thyme
2 tbsp cornflour
3 tbsp lemon juice

Method

Step 1: Cook the Chickpeas (If you're using canned chickpeas scroll to Step 7)

In a large pot, add 8 cups of water, sage leaves, and bay leaves.
Bring to a boil, then add the dried chickpeas.
Reduce heat to a low boil and cook for 1 hour.

Step 2: Add the Vegetables

Pour in the remaining 4 cups of water.
Add chopped carrots, celery, onions, salt, black pepper, and vegetable stock cube.
Simmer on low for 20 minutes.

Step 3: Enrich with Herbs and Olive Oil

Stir in chopped parsley and olive oil.

Step 4: Thicken the Soup

In a small bowl, dissolve 2 tbsp of cornflour in 2 tbsp of cold water.
Add the mixture to the soup and stir well.
Simmer for 10 minutes.

Step 5: Finish with Lemon Juice

Squeeze in lemon juice and stir.

Step 6: Serve and Enjoy

Remove bay leaves and sage leaves before serving.
Enjoy your Greek Fasting Soup with crusty bread!

Step 7: Short on Time? Use Canned Chickpeas

If using canned chickpeas, skip Step 1. Instead:
Drain and rinse 2 cans (400g each) of chickpeas.
Reduce the water amount to 8 cups total.
Start from Step 2, adding chickpeas along with the vegetables.
Simmer for 15 minutes instead of 20.
Follow Steps 3–6 as usual.

How to Store

Fridge: 3–4 days in an airtight container
Freezer: Up to 2 months
Reheat: Gently on the stove, adding a splash of water if needed

Like most soups, it tastes even better the next day.

FAQs: Revithosoupa Greek Chickpea Soup Recipe

1. What is revithosoupa?

Revithosoupa is a traditional Greek chickpea soup made with vegetables, olive oil and lemon.

2.Is revithosoupa vegan?

Yes, it’s naturally vegan and commonly eaten during Orthodox fasting periods.

3.Can I make an easy revithosoupa recipe?

Yes, using canned chickpeas significantly reduces cooking time while still keeping the flavour.

4.Is this a Greek fasting soup?

Yep, this is a classic Orthodox lenten recipe that contains no meat or dairy.

5. Can I freeze Greek chickpea soup?

Yes, it freezes well. Just reheat gently and adjust seasoning if needed.

More Soup Recipes

Yuvarlakia (Greek Meatball Soup with Lemon Avgolemono)

Fakes Lentil Soup – A Greek Fasting Classic