Cooking Lucid
Revithia (Chickpea Soup)
Lemon-scented chickpea soup from Sifnos — simple, silky, and deeply nourishing. A Greek island staple.
Prep 10 min
Cook 1h 30m
Total 1h 40m
Serves 6
Dinner·Greek·Easy
Ingredients
Step 1 — Soup
- 1 lb dried chickpeas (soaked)
- 1 onion (quartered)
- 2 bay leaves
- 6 cups water
- ¼ cup olive oil
- Juice of 2 lemons
- Salt and pepper
Instructions
- 1
Simmer
Simmer chickpeas with onion and bay leaves 1–1½ hours until very tender.
- 2
Finish
Remove onion. Mash some chickpeas for body. Stir in olive oil and lemon.
- 3
Serve
Season and serve with bread and olives.
Nutrition per serving: 300 cal · 14g protein · 38g carbs · 12g fat · 10g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
