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Revithia Soupa
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Revithia soupa is a traditional chickpea soup seasoned with olive oil and lemon, from the region of Sifnos in Greece.
Course: Soup
Cuisine: Greek, Vegan, Vegetarian
Servings: 6 people
Author: Vera Abitbol
  • cup dry chickpeas
  • 3 spring onions , finely chopped
  • 10 tablespoons extra virgin olive oil
  • 2 tablespoons flour
  • Juice of 2 lemons
  • 2 bay leaves
  • 1 small bunch parsley , finely chopped
  • Salt
  • Pepper
  • 1 tablespoon baking soda
  1. Place the chickpeas in a large container and cover with twice their volume of boiling water. Add baking soda and mix well. Cover and soak for 10 hours.
  2. Rinse the chickpeas thoroughly and remove their skin. Drain and place the chickpeas in a slow cooker.
  3. Add the spring onion, bay leaves, parsley, and olive oil. Cover with boiling water, about 4 inches above the chickpeas. Cover and simmer over low/medium heat for 6 hours.
  4. An hour before the end of cooking, mix the flour with the lemon juice and stir the mixture in soup. Add salt and pepper.
  5. Mix or mash with a potato masher.
  6. Note: If you do not have a slow cooker, you can use a cast iron pot or a Dutch oven and cook over low/medium heat.