Greek Chickpea Soup with Lemon & Oregano (Revithosoupa) Recipe

Introduction

Greek Chickpea Soup with Lemon & Oregano, known as Revithosoupa, is a comforting and hearty dish perfect for cooler days. This traditional recipe features tender chickpeas simmered slowly with aromatic onions, garlic, and a bright splash of lemon juice. It’s a simple yet flavorful soup that’s both nourishing and satisfying.

Ingredients

• 500 grams (3 cups) dried chickpeas (soaked overnight in plenty of water)
• 120 grams (medium-sized) onion, minced
• 2 small garlic cloves, minced
• 180 grams (14 tablespoons) extra virgin olive oil
• 1250 ml (5 cups) hot water or stock (vegetable or chicken)
• 3 tablespoons dried oregano
• 3-4 tablespoons fresh lemon juice
• Salt and pepper, to taste

Instructions

1. Step 1: Prepare the chickpeas by bringing them to a boil in plenty of water. Boil for 2 minutes, then drain using a strainer.
2. Step 2: For stovetop method: Heat 5 tablespoons of olive oil in a large cooking pot over high heat. Sauté the minced onion and garlic until golden.
3. Step 3: Add the drained chickpeas to the pot along with 5 cups of hot water or stock. Season with salt and pepper. Cover and simmer on low heat for 2-3 hours, or until chickpeas are tender.
4. Step 4: Stir in the remaining olive oil and continue simmering uncovered over medium heat for 15-20 minutes, stirring frequently, until the soup thickens.
5. Step 5: Add lemon juice and dried oregano. Cook for 2 more minutes, then remove from heat. Let the soup rest for 5 minutes before serving.
6. Step 6: For Instant Pot or pressure cooker: Use the sauté function with 5 tablespoons of olive oil for 5 minutes to cook onion and garlic until golden.
7. Step 7: Add chickpeas, hot water or stock, salt, and pepper. Pressure cook on high for 20 minutes, then perform an instant release.
8. Step 8: Add remaining olive oil. To thicken, either transfer soup carefully to a stovetop pot and simmer uncovered for 15 minutes or use sauté function in the Instant Pot for 15 minutes. In the last 2 minutes, add lemon juice and oregano.
9. Step 9: Because the soup may not thicken as much in the Instant Pot, blend a ladle or two in a blender or food processor to achieve desired consistency. Let the soup sit for 5 minutes before serving.

Tips & Variations

• Soaking chickpeas overnight helps them cook faster and ensures a creamier soup.
• If you prefer a thicker texture, blend part of the soup before serving to create a creamier consistency.
• Fresh oregano can be used instead of dried for a more vibrant herbal flavor.
• Serve with crusty bread or a sprinkle of feta cheese for a traditional Greek touch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave, adding a splash of water or stock if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

While canned chickpeas can shorten cooking time, using dried chickpeas soaked overnight results in better texture and flavor. If using canned, reduce cooking time accordingly and adjust liquid amounts.

How can I make this soup vegan?

This recipe is naturally vegan when using vegetable stock or water. Just be sure not to add any animal-based broths or toppings.

Greek Chickpea Soup with Lemon & Oregano (Revithosoupa) Recipe

---

★★★★★

4.6 from 120 reviews

• Author: Matteo
• Total Time: 2 hours 40 minutes (stovetop) / 45 minutes (Instant Pot method, excluding soaking time)
• Yield: 4 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

This traditional Greek Chickpea Soup, known as Revithosoupa, is a hearty, comforting dish featuring tender chickpeas simmered with onion, garlic, and oregano, brightened with fresh lemon juice and enriched with extra virgin olive oil. Whether made slowly on the stovetop or quickly with an Instant Pot, this soup is perfect for a nourishing meal rich in Mediterranean flavors.

---

Ingredients

Scale 1x2x3x

Chickpeas

• 500 grams (3 cups) dried chickpeas, soaked overnight in plenty of water

Aromatics & Seasoning

• 120 grams (medium-sized) onion, minced
• 2 small garlic cloves, minced
• 3 tablespoons dried oregano
• Salt and freshly ground black pepper, to taste

Liquids & Oil

• 180 grams (14 tablespoons) extra virgin olive oil, divided
• 1250 ml (5 cups) hot water or vegetable/chicken stock
• 3–4 tablespoons fresh lemon juice

---

Instructions

1. Prepare The Chickpeas: Soak the dried chickpeas overnight in plenty of water to soften them and reduce cooking time.
2. Initial Boil: Drain the soaked chickpeas, place them in a large pot with plenty of water, bring to a boil, cook for 2 minutes, then drain using a strainer. This step helps remove impurities.
3. Saute Aromatics: Heat 5 tablespoons of olive oil in a large cooking pot over high heat. Add the minced onion and garlic, sauté until golden and fragrant, about 3-5 minutes.
4. Add Chickpeas and Liquid: Add the drained chickpeas back into the pot with 5 cups of hot water or stock. Season with salt and pepper to taste.
5. Simmer Chickpeas: Cover and simmer on low heat for 2-3 hours until the chickpeas become tender. This slow simmer extracts flavors and softens the chickpeas fully.
6. Thicken the Soup: Add the remaining olive oil to the pot and continue to simmer uncovered over medium heat for 15-20 minutes, stirring often, until the soup thickens to a creamy consistency.
7. Add Lemon and Oregano: Stir in fresh lemon juice and dried oregano. Cook for an additional 2 minutes to meld the flavors.
8. Rest and Serve: Remove from heat, allow the soup to sit for 5 minutes to develop flavors further, then serve warm.
9. Alternative Instant Pot Method: Use the sauté function to cook onion and garlic in 5 tablespoons of olive oil until golden. Add chickpeas, hot water/stock, salt, and pepper. Pressure cook on high for 20 minutes, then perform instant release.
10. Final Thickening (Instant Pot): Add remaining olive oil and either transfer to a stovetop pot to simmer uncovered for 15 minutes or use the sauté function in the Instant Pot for 15 minutes. During the last 2 minutes, add lemon juice and oregano. Let sit 5 minutes before serving.
11. Optional Blending: Since the soup may not thicken as much in the Instant Pot, blend a ladle or two in a blender or food processor to achieve a creamier texture.

Notes

• Soaking chickpeas overnight improves digestibility and shortens cooking time.
• The soup thickens best when simmered uncovered with olive oil added at the end on the stovetop.
• If using an Instant Pot, blending part of the soup helps achieve the traditional creamy texture.
• Use fresh lemon juice for bright, authentic flavor.
• This soup pairs wonderfully with crusty bread or a fresh Greek salad.

• Prep Time: 10 minutes (plus overnight soaking)
• Cook Time: 2 hours 30 minutes (stovetop) / 35 minutes (Instant Pot including sauté and pressure cooking)
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek chickpea soup, Revithosoupa, vegetarian soup, vegan Greek recipe, lemon oregano soup, Mediterranean chickpea soup