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Chickpea Soup That Emulates Diporto’s Legendary Revithada

Thomas Gravanis and Yiannis Sikianakis

BY The Editors

PUBLISHED November 5, 2025

In case Diporto does not survive gentrification, here is my version of Barba Mitso's recipe for the absolute best chickpea soup in Athens. It's epic. – Diane Kochilas

 

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Chickpea Soup That Emulates Diporto’s Legendary Revithada

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Makes 6 to 8 servings 1x

Units Scale

Ingredients

  • 2/3 cup extra-virgin Greek olive oil, divided
  • 1 large onion, minced
  • 2 garlic cloves, minced
  • 1 pound dried chickpeas, soaked overnight and drained
  • Salt to taste
  • 2 teaspoons dried Greek oregano
  • Strained juice of 1 large lemon

Instructions

In a large pot, heat 1/3 cup of the olive oil over medium heat. Add the onion and garlic and cook until wilted, 7 to 8 minutes. Add the chickpeas and enough water to cover by about 2 inches. Bring to a simmer, partially cover the pot, and cook for 2 1/2 to 3 hours, until the chickpeas are very tender.

Using an immersion blender and a good eye, puree about 1 cup of the mixture inside the pot. Alternatively, transfer 1 cup of the chickpeas to the bowl of a food processor and puree, then return the pureed chickpeas to the pot.

Season to taste with salt, bring back to a simmer, and stir in the oregano, lemon juice, and remaining 1/3 cup olive oil. Serve.

– Athens: Food, Stories, Love

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