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Revithosoupa

A Greek chickpea soup made with chickpeas, olive oil, onions, lemon juice, parsley, and peppercorns.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Revithosoupa

Serves 4 persons
Timeabout 90 minutes

Ingredients

Directions

Prepare

  1. Check the chickpeas and remove any stones, then soak them overnight.

  2. Drain and rinse the chickpeas the next day.

  3. Put the chickpeas in a saucepan, cover with water to about 2.5 cm above them, bring to a boil and skim with a slotted spoon until the water is clear.

Cook and serve

  1. Add the olive oil, onion, half of the parsley, and the peppercorns; simmer for about 90 minutes or until the chickpeas are very soft.

  2. Add salt, the lemon juice, and the rest of the parsley; stir and serve.

  3. If a pressure cooker is used, the cooking time is about 20 minutes.

Nutrition, whole recipe (rough)

238Calories
6 gProtein
14 gFat
25 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Pea1/2 cup (72g)62
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Olive + lemontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Olive + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Peas + olivetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,066 recipes

    Shared aroma: (z)-hex-3-en-1-ol (freshly cut grass green and herbaceous notes).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chickpeas (in the method)
Form the body of the soup and become very soft during long simmering, thickening the broth.
Olive oil
Adds fat and richness, carrying flavour and giving the soup a silky mouthfeel.
Onions
Provide sweetness and savory depth as they soften into the broth.
Lemon juice
Adds acidity that brightens the soup and balances its rich flavours.

The step that matters

Skimming the cooking water. Skimming foam as the chickpeas come to a boil removes impurities that would otherwise cloud the broth and affect its clean flavour and clarity.

Swap the onion

How well each one fits the dish's main ingredients (peas, olive, lemon, parsley):

  1. Shallotfits better
  2. Carrotfits better
  3. Broccolifits better
  4. Onionthe original

Fit is the average pairing score against peas, olive, lemon, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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