Revithia is a Greek chickpea soup.

Chickpea soup, I do so like chickpea soup.

The steamed rock shrimp that floated atop a chickpea soup occupied some enchanted realm well beyond tender.

The staples are delicious chickpea soup, grilled fish, fried potatoes and salad, washed down with mandatory wine (they don't ask) from the barrels lining the wall.

For example, I generally make chickpea soup with chicken stock and sausage.

Diporto, in the basement under the olive shop at the corner of Theatrou and Sofokleos, has terrific revithada (chickpea soup).

And customers still ask for her chickpea soup and her tiny lamb meatballs.

It is also used for lablabi, a chickpea soup usually eaten for breakfast.

Creamy farro and chickpea soup is perfectly balanced, a little chewy, a little starchy and a little sweet.

Revithia, a chickpea soup.