Greek Cypriot Chickpea Soup

January is here and it brought with it the cold winter weather. We were very lucky in December here in Ontario, as Mother Nature spoiled us with mild weather. We are ready to tackle the winter days ahead on the farm with soups and comfort food to keep us warm and full of nutrients. Today I introduced my farm family to one of my soup recipes that I enjoyed growing up and now make it for my family. Revithosoupa is a soup made with chickpeas, onions, carrots and the heart of the celery. What's the heart of the celery, its the centre of the celery with the tender leaves and stalks that are full of flavour. My version has an extra punch of nutrients with added spinach that pairs deliciously with chickpeas. 

This soup comes together quickly and will definitely be making a regular appearance at our farm table as well as my family table during the cold chilly months ahead!




3 tbsp olive oil

1 medium onion, small diced

celery leaves and stalks, heart of the inside of the celery, finely chopped

2 medium carrots, small diced

1 L vegetable stock

1 vegetable bouillon cube

540 mL can chickpeas, drained and rinsed + an additional 1/2 cup of chickpeas

2 cup baby spinach leaves

1 tsp. each salt and fresh ground pepper

juice of half of a fresh lemon

Extra-virgin olive oil for drizzle


In a large soup pot, heat oil over medium heat. Add onions, celery and carrots, sauté until lightly golden 5-6 minutes.  

Add the 540 mL chickpeas, vegetable stock, bouillon, salt and pepper.  Bring to a boil and reduce heat and simmer for 10 minutes. With an immersion blender, blend soup until smooth. Add remaining 1/2 cup of chickpeas and spinach to the soup and simmer for an additiona 5 minutes until spinach has wilted. Turn off heat and stir in lemon juice. Divide soup in bowls and drizzle with olive oil before serving.


SERVINGS 4 -6 | PREP & COOK TIME 30 mins .

Copyright © 2016 Irene Matys.

All Rights Reserved.

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