Revithosoupa - Vegan Chickpeas soup by Create Cook Share

By Margaret from CreateCookShare
The Greek Easter Feast by Grecian Purveyor. Australia's Purveyor of finest Greek foods. Organic, high quality and gourmet products from Greece. cooking with 

Margaret is a mum of two and a full time recipe creator and food photographer. Growing up as the child of Greek immigrants (her father is from Paros and her mother from Tripoli), food was of great importance to her parents. It was the emotional link to their country of origin and loved ones left behind. Bread, olives, dolmathes, revithosoupa and fakes were reminders of home and played a large role in her family’s diet. Today Margaret shares with you her recipe for revithosoupa, a nutritious and hearty meal. Enjoy! 

Growing up in Australia, my parents kept the Greek Easter traditions of fasting for 40 days. Even though it may sound like a long time, I never noticed any difference due to the variety of food. Dishes that did not include animal products, called NISTISIMA were on the daily menu and Revithosoupa was one of them. I love this nutritious soup as it only needs a handful of ingredients to create a delicious, hearty and wholesome meal. Most importantly, I love to finish it off with a good squeeze of fresh lemon juice and Grecian Purveyor's Truffle Oil by Forest Garden. What a treat!

Revithosoupa (Chickpea Soup)

Serves 4


500g dried chickpeas

8+ cups of water

2 large onions, finely diced

¼ cup fresh rosemary leaves, chopped

50ml extra virgin olive oil by Ladi Biosas

Juice of 1 lemon

Drizzle of Grecian Purveyor Forest Garden Black Truffle Oil 

Sea salt and freshly ground pepper 

To serve with Organic Kalamata Olives Flavoured with Oranges by Sakellaropoulos Organic Farming


  1. Soak the chickpeas for 24 hours in a large bowl filled with water. Drain and rinse under running water.
  2. Add chickpeas to a pot along with 8 cups of water. Bring to boil. Skim off any froth that rises to the surface using a spoon.
  3. Now add the onions, rosemary leaves and extra virgin olive oil. Cover and simmer for 1 ½ hours checking if an extra cup of boiling water is needed half way through.
  4. When the chickpeas are tender, turn off heat and add the juice of 1 lemon, season with plenty of sea salt and freshly ground pepper and add a couple of tablespoons more of Grecian Purveyor Truffle Oil. Stir and cover. Allow to sit for 10 minutes before serving. 

Optional:  To thicken the soup, take a cup full of chickpeas and blend them in a food processor. Add them back into the soup and combine well.

Notes: Serve with crusty bread and Grecian Purveyor Organic Kalamata Olives. It is a winning combination!

Thanks to talented Margaret you can find more of these delicious recipes at

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