Revithosoupa, Greek chickpea soup with lemon, oregano and chilli-rosemary oil

RevithosoupaGreek Chickpea Soup with Lemon, Oregano and Chilli-Rosemary Oil

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  • Serves 4
  • Soak overnight
  • 1 hour 30 minutes
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Every Greek grandmother has her own revithosoupa. The method is always the same: good chickpeas, plenty of olive oil, time, and lemon at the end. Mashing a ladle of the chickpeas back into the pot is what gives the broth its silky body. Our twist is a spoonful of chilli and rosemary oil on top, inspired by the chilli oils of Italy and Asia. Not traditional, but you will thank us.

From the APSOGO pantry

Our chickpeas come from Grevena in northern Greece, and the rosemary, oregano and bay leaves from Mount Parnonas in Arcadia. Warm the chilli and rosemary oil gently and never let it smoke; rosemary burns quickly and turns bitter.

Ingredients

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For the chilli-rosemary oil

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Method

7 steps · tap a number when done
  1. Soak the chickpeas overnight in plenty of cold water with the bicarbonate of soda. Drain and rinse well.
  2. Put the chickpeas in a large pan, cover with fresh water and bring to the boil. Skim off the foam, drain and rinse again.
  3. Warm 4 tbsp olive oil in the same pan and gently cook the onions for 8 minutes until soft. Add the chickpeas, bay leaves and water or stock.
  4. Simmer, partly covered, for 1 hour to 1 hour 15 minutes until the chickpeas are very tender.
  5. Take out a ladle of chickpeas, mash or blend them, and stir back into the pot to thicken the broth. Add the remaining olive oil, the salt and the oregano, crumbled between your fingers. Simmer for 5 more minutes.
  6. For the oil, warm the olive oil, rosemary and chilli flakes in a small pan for 1 minute, then take off the heat.
  7. Remove the bay leaves and stir in lemon juice to taste. Serve with a spoonful of chilli-rosemary oil and crusty bread.

Konstantin's tip

Short on time? Use two drained 400g tins of chickpeas and simmer for 20 minutes. The flavour will not be as deep, but it is still delicious.

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Written by Konstantin T., co-founder of APSOGO. More about Konstantin

From our pantry

Shop the ingredients for this recipe

APSOGO Organic Greek Chickpeas, dried, 500g pouch Greek Chickpeas €9,99 Apsogo Organic Greek Extra Virgin Olive Oil in a 500ml dark glass bottle, premium cold pressed from Greece, award-winning ... Greek Extra Virgin Olive Oil €18,99 Bag of organic Greek bay leaves with Apsogo branding on a white background Greek Bay Leaves €9,99
Free delivery over £20
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