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Greek Revithia (Traditional Sifnos Lemon and Olive Oil Chickpea Soup)
The iconic ceramic pot soup of Sifnos: chickpeas slow-simmered until melt-in-the-mouth creamy in an unctuous broth enriched with generous Greek olive oil, sweet melting onions, and freshly squeezed lemon juice.
Prep
15 min
Cook
45 min
Total
60 min
Ingredients
4servings
- Cooked chickpeas, drained500 g
- Large yellow onions, finely chopped2 piece
- Greek extra virgin olive oil80 ml
- Fresh lemon juice4 tbsp
- Garlic cloves, crushed2 clove
- Water or vegetable broth750 ml
- Sea salt1 tsp
Preparation Steps
1
In a heavy pot, warm half the olive oil and sweat onions and garlic over low heat for 10 minutes until sweet and translucent.
10 min timer
2
Add chickpeas, water, and salt. Bring to a boil, then reduce heat to low, cover, and gently simmer for 30 minutes.
3 min timer
3
Mash about a quarter of the chickpeas against the side of the pot to naturally thicken the soup into a creamy consistency.
2 min timer
4
Remove from heat, whisk in remaining olive oil and lemon juice to emulsify into a rich broth, and serve warm with crusty bread.
2 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
