Culture And Love Meet At The Table

Personal Reflections On An Authentic, Inviting Culinary Experience

The art of seasonal eating directly ties to the Mediterranean diet. The cuisine lives and breathes around the seasons because it thrives on fresh and simple ingredients that enhance taste and are nutrient-dense. Fresh seafood, wild greens, perfectly ripened orchard fruit, and vegetables are at the center of the table. The flavors and textures of lemon, honey, olive oil, fragile flaky phyllo dough and roasted lamb evoke strong memories of family gatherings in Greece. These memories form my ethos of family and hospitality. 

As seasons come and go, one thing that remains constant is food worth eating. Following is one of my most beloved soup recipes. Hearty, simple and extra comforting, this Greek chickpea soup (revithia soup) recipe is the perfect dish for cooler days ahead. It's simply comfort in a bowl.

This highly nutritious, delicious vegetarian Greek dish is full of fiber and a unique supply of antioxidants. The nutty flavor of the chickpeas, the richness of olive oil, and the tanginess of the lemon blend perfectly together. Packed full of Mediterranean flavors, this soup pairs well with warm, crusty bread.  

Traditionally, this dish is prepared with dried chickpeas to achieve the best tasting-results.. However, canned chickpeas can be used to make things easier and quicker. Be sure to rinse the canned chickpeas (also called garbanzo beans) before using them in the soup and reduce the water by 2 cups. Wash dried chickpeas and soak them in water for at least 12 hours or overnight. After 12 hours, discard the water and thoroughly rinse the chickpeas.

Greek Chickpea Soup (Revithosoupa)


  • 2 cups (dry) chickpeas

  • 3/4 cup extra virgin olive oil

  • 1 medium onion, finely chopped

  • 2 carrots, diced

  • 1-2 celery stalks, diced

  • 2 garlic cloves, minced

  • 2 bay leaves

  • 1-2 tablespoons dried thyme or oregano

  • 1 teaspoon of salt 

  • ¼ teaspoon black pepper

  • 8 cups vegetable broth or water

  • ¼ cup freshly squeezed lemon juice


  • Finely chopped fresh parsley or fresh thyme


  1. Soak chickpeas in water for at least 12 hours or overnight.

  2. After chickpeas have soaked, rinse/strain them well and set aside.

  3. In a large pot, heat the olive oil; add chopped onions, carrots and celery. Sautee over medium heat until soft. Approximately 10 minutes.

  4. Add minced garlic.

  5. Combine strained chickpeas along with the salt, pepper, seasonings and broth (water) in a pot. Bring to a boil and reduce the heat to low. Cover the pot and simmer for 1½ to 2 hours, or until chickpeas are tender. If using canned chickpeas, cooking time is reduced by 30 minutes. 

  6. Taste and adjust seasoning if needed. Once the chickpeas are soft and tender, mash some of the chickpeas with the back of a spatula to thicken the soup slightly or simmer for a few minutes to reduce the broth.  

  7. Remove soup from the heat, add lemon juice, drizzle some extra virgin olive oil, and garnish with freshly chopped parsley.

  8. Store leftover soup in an airtight container and refrigerate for three to four days. Leftover Greek chickpea soup tastes even better. 

  9. Freezer instructions: Allow the soup to cool to room temperature and store it in a freezer-safe container for up to three months. 

ABOUT AMY PAPPAS LOLI: As founder of Amalia Culinary Art, Amy incorporates her passion for Greek food to the table. Inspired by family gatherings and travels to Greece, her traditional recipes instantly transport one to the Mediterranean. Using only the finest ingredients, she seeks to capture the spirit of true Greek flavors. From a very young age, she says she learned the true meaning of family and tradition. Her yiayia (grandmother) stressed the importance of using local, fresh seasonal foods, herbs, spices and olive oil. Each recipe tells a story, and she says it's her way of keeping her yiayia alive in her kitchen and forever in her heart.

Amy says she grew up with simple food rich in fullness and flavor. As a culinary enthusiast, sharing dishes influenced by her yiayia and mother is her love language. Her goal is to share family recipes from her childhood and her passion for Greek culture while inspiring others to explore and cook authentic Mediterranean dishes.

IG @amaliaculinaryart

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