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Revithada with Rosemary & Lemon Recipe

When the weather grows cold there’s nothing more soothing than a hot, creamy and aromatic soup with innumerable health benefits. Revithada, or chickpea soup, is made in different renditions around Greece and is most famous in its slow-cooked version from Sifnos island.

If we’re talking health, however, the healthiest version by far is the recipe we are sharing with you here, which includes onions, lemon and rosemary. We’ve added a little turmeric to make it even healthier!

Insights Greece - Revithada with Rosemary & Lemon Recipe

The Nutritional Lowdown

Chickpeas are packed with magnesium, which helps soothe aches and pains, rebalances the nervous system and promotes better sleep. The soup is made using chicken stock, which is rich in collagen, minerals and amino acids; onion, which is an antibacterial ingredient full of antioxidants; lemon juice, which is high in Vitamin C, promotes hydration and boosts digestive health; black pepper, which also aids digestion, alleviates respiratory ailments and if combined with turmeric, prevents cancer; turmeric, which is a super-potent anti-inflammatory, anti-oxidant brain food; and rosemary, which is also a rich source of antioxidants and anti-inflammatory compounds that are believed to strengthen the immune system and improve blood circulation.

The Recipe


  • Half a pack of dried chickpeas, soaked for 6 hours minimum and pre-boiled until tender, or two cans, rinsed

    Insights Greece - Revithada with Rosemary & Lemon Recipe
  • 1 large onion, finely chopped
  • 5 litres of organic chicken stock
  • Juice of 2 lemons
  • Two to three Tbsp rosemary, fresh or dried
  • Hefty pinch of organic black pepper
  • Hefty pinch of mineral-rich salt
  • 1 Tsp organic turmeric
  • ½ cup of extra virgin Greek olive oil


  • Sauté the onion in some olive oil until transparent.
  • Add the boiled chickpeas and stir.
  • Add the rosemary, black pepper, turmeric and salt and stir well to cover chickpeas with seasoning and onion mixture.
  • Add chicken stock and olive oil, stir.
  • Bring to a boil, then lower to medium heat and leave to simmer for around 45 minutes.
  • Remove 2-3 ladles-full of soup and blend, then return to the soup and stir in. This adds a wonderful creaminess.
  • Add lemon juice and seasoning to taste.
  • Serve hot with a hunk of freshly baked bread.

Cover image courtesy of Akis Petretzikis 


The Athens Guide

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