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Traditional Chickpea Soup – Revithada


Traditional Chickpea Soup – Revithada

The chickpea soup “Revithada” is a traditional dish that everyone knows. There are different recipes for the preparation of Revithada soup. The lemon and olive oil is the most important in every Revithada.

For 6-8 servings


  • 500g chickpeas
  • 150mL olive oil
  • 1L water
  • 2 onions (finely chopped)
  • 1 clove garlic (finely chopped)
  • 2 carrots (finely chopped)
  • 1 lemon (juice)
  • Thyme
  • 1 bay leaf
  • Dill (if desired)
  • Salt
  • Pepper

Preparation & Cooking

  1. Before cooking, soak the chickpeas in water overnight.
  2. The next day, boil the chickpeas in a pot with plenty of water for 10 minutes and then drain them in a sieve.
  3. Add in a large pot 100mL olive oil and sauté the onions, carrots, celery and garlic over medium heat.
  4. Then add 1L of water to the pot, the chickpeas, the thyme and the bay leaf and cook over medium heat for about 30-40 minutes.
  5. The cooking time is relative and depends on the size of the chickpeas and the soaking time. Try beforehand whether the chickpeas are soft.
  6. Remove the pot from the heat, stir in the freshly squeezed lemon juice with plenty of olive oil and season with salt and pepper.
  7. If desired, add some fresh dill (chopped) and the “Revithada” is ready.

Kali orexi!

Ingredients for Chickpea Soup