Description
Bright lemon, tender chickpeas, and lots of fresh herbs come together in this Easy Greek Chickpea Soup (Revithia) for a cozy, Mediterranean-inspired bowl you can throw together on a busy night. It’s naturally creamy without any dairy, hearty enough for an easy dinner, and perfect if you’re hunting for new dinner ideas, healthy snack options, or simple food ideas that feel special without extra effort. This easy recipe also works beautifully for quick breakfast-style meal prep if you enjoy savory bowls in the morning.
Ingredients
3 tablespoons extra-virgin olive oil
1 medium yellow onion finely chopped
2 medium carrots thinly sliced
2 cloves garlic minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes optional
3 cans chickpeas drained and rinsed 15 ounces each
4 cups low-sodium vegetable broth
2 cups water
2 bay leaves
1 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper
1 large lemon juiced about 3 tablespoons
3 tablespoons chopped fresh dill plus more for serving
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil for drizzling optional
Instructions
1. Warm the olive oil in a large soup pot over medium heat.
2. Add the chopped onion and sliced carrots and cook for 5 to 7 minutes, stirring often, until the onion is translucent and the carrots begin to soften.
3. Stir in the minced garlic, dried oregano, ground cumin, and red pepper flakes if using, and cook for 30 to 60 seconds until fragrant.
4. Add the drained and rinsed chickpeas to the pot and toss to coat them in the aromatic oil and spices.
5. Pour in the vegetable broth and water, then add the bay leaves, salt, and black pepper, stirring well to combine.
6. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 20 to 25 minutes, until the carrots are tender and the flavors have melded.
7. Remove the bay leaves, then stir in the fresh lemon juice, chopped dill, and chopped parsley.
8. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
9. Ladle the soup into bowls, drizzle with a bit of extra olive oil, garnish with more dill if you like, and serve hot.
Notes
For the best flavor, avoid adding the lemon juice and fresh herbs too early—stir them in right at the end of cooking so the soup stays bright, fresh, and aromatic instead of tasting flat or slightly bitter.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 270
- Sugar: 5
- Sodium: 780
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 9
- Protein: 10
- Cholesterol: 0
Keywords: Greek chickpea soup, revithia, easy dinner, healthy soup, Mediterranean soup, vegan soup, dinner ideas, easy recipe, food ideas