Greek Recipes

Greek and Cypriot recipes

Revithia Soupa (Chick Pea Soup)


  • 2 1/2 cups of chick peas
  • 1/2 a cup of lemon juice
  • 4 tbsp of Tachini
  • 3-4 cloves of garlic grated
  • Salt and pepper to taste

For Garnishment:

  • Olive oil
  • Finely chopped parsley
  • Black Kalamata olives
  • Hot dry red pepper to taste(Optional)

The ingredients given are for 6-8 servings

Chick Pea Soup

Chick Pea Soup


  • Place chick peas in a deep bowl or a pot and soak overnight.
  • The following day, place chick peas in a pan with water 1 tbsp of salt and boil for about 1-11/2 hour or until the chick peas are soft.
  • Check periodically, stir and add hot water if needed.
  • Strain cooked chick peas but keep the broth you cooked them in hot.
  • Place the chick peas in the mixer and mix until they become a soft cream.
  • If you do not have a mixer, mush and mix the chick peas by hand.
  • Place in a small bowl, 1/2 a tsp of salt, pepper to taste, the lemon juice, tachini, grated garlic and mix.
  • Add it to the mixer with the chick pea cream and mix well.
  • Gradually start pouring the chick pea broth in the mixer until the mixture is quite thin to preference.
  • Pour the Revithia Soup (Chick Pea Soup) into a serving soup bowl or in individual soup bowls directly and serve.
  • Revithia Soup (Chick Pea Soup) is served hot.
  • Garnish each soup bowl with olive oil, chopped parsley, 4-5 Kalamata olives and red hot pepper (Optional).

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