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
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
- Prepare The Chickpeas: Soak the dried chickpeas overnight in plenty of water to soften them and reduce cooking time.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Lemon and Oregano: Stir in fresh lemon juice and dried oregano. Cook for an additional 2 minutes to meld the flavors.
- Rest and Serve: Remove from heat, allow the soup to sit for 5 minutes to develop flavors further, then serve warm.
- 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.
- 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.
- 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
