Revithia-- Greek Chickpea and Herb Soup

This soup is hearty and filling but tastes light and bright with the herbs and lemon. Erin Stanley made a version for one of our Taste of Granor Dinners in February 2023 introducing us all to a new combination.

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1/2 tsp cumin seed
1 tsp dried oregano
1 onion, sliced thinly
4 cloves garlic, minced
1/2 cup dry white wine
2 cups dried chickpeas, soaked overnight
8 cups water
5-10 sprigs each dill and parsley
1/2 cup olive oil
1 lemon, zest and juice
4 oz feta crumbled


  1. In a large soup pot, heat a glug of olive oil over medium heat
  2. Briefly fry the cumin and oregano
  3. Add the onions and garlic with a big pinch of salt reducing the heat to medium low
  4. When the onions are soft, add the white wine and reduce until almost dry
  5. Add the soaked chickpeas and water
  6. Bring to a boil, reduce to a simmer and cook until the chickpeas are very tender
  7. Taste for salt and then lightly blitz the soup with an immersion blender to make it chunky
  8. While the soup is cooking, blend the parsley, dill, lemon zest, pinch of salt, and the olive oil in a food processor to make an herby oil
  9. Just before serving add the lemon juice to the soup, taste and adjust seasoning one more time
  10. Divvy into bowls, top with the crumbled feta, and the herby oil