Since the weather got sooo cold the only thing I want to eat is a warm bowl of soup. Whether it's an Avgolemono soup, a Meatball soup, or this chickpea soup which is really one of my favorites. I love chickpeas and I think they taste the best in this soup. Cooked till nice and soft, thickened with olive oil and flavored with lemon and wild Greek oregano.
This nutritious soup needs only a handful of ingredients to put together and can be made either in the instant pot or on the stovetop.
LIKE CHICKPEAS? TRY THIS ↓
Chickpea Salad With Feta Cheese & Tahini Dressing. Sooo flavorful!
How To Make Greek Chickpea Soup
First and foremost in Greece we always use dried chickpeas. Never, ever, canned ones for cooking anything in fact. You can see here why dried chickpeas are healthier & more nutritious than canned ones.
Truth is though, they do require a lot of time to cook, and some overnight soaking. Especially if the variety or batch isn't that good. Making them on the stovetop may take up to 3 hours. But that's why pressure cookers/ instant pots are here for right?
In most cases, 20 minutes of pressure cooking, are more than enough to soften chickpeas to perfection.
How To Thicken The Soup With Olive Oil
What an instant pot/pressure cooker cannot do though is give it a nice and thick texture. To achieve a perfect thick texture requires some slow simmering and stirring. Especially when making Greek soups with legumes like this one. Where plenty of olive oil is used towards the end to thicken the soup.
Cooking olive oil over medium heat for at least 30 minutes can give a soup or stew a thickish, glazy texture because it slowly incorporates with the water. Note: Make sure it's real, extra virgin olive oil otherwise it won't do that.
So if you decide to make this Greek Chickpea Soup in an instant pot, make sure you finish off on the stovetop. Simmering slowly, uncovered for at least 30 minutes while stirring occasionally.
Got Leftovers? Make Some Hummus!
And because this Greek Chickpea Soup is made with the same ingredients you use to make Hummus (except the oregano) you can easily blend your leftovers, along with some tahini, a bit of extra lemon, and a clove of raw garlic, and easily turn it into a delicious hummus. For every 250 grams of chickpeas, add 60 ml of tahini. Or follow this easy recipe for making hummus.
...Or Eat Them As A Cold Salad
When I make this soup I always cook a few extra portions. That's because this chickpea soup can be eaten as a cold salad as well. So I keep the leftovers in the fridge for the next day or two. To me, they taste even better this way. It's like the flavors get even stronger while they sit. And did I say that I looove chickpeas?
Or You Can Turn Your Leftovers Into These Delicious & Perfectly Crusty Chickpea Fritters aka Greek-Style Falafel
Greek Chickpea Soup With Lemon & Oregano (Revithosoupa)
- 500 grams / 17.6 oz dried chickpeas soaked in water overnight
- 1 large onion minced
- 2 small garlic cloves minced
- 180 grams / 6.3 olive oil extra virgin
- 2 tablespoons dried oregano
- ½ lemon juiced
- Half fill a cooking pot with water and add the chickpeas. Bring to a boil over high heat.
- Cook for about 5 minutes and then drain chickpeas in a strainer.
- Heat a splash of olive oil in your pressure cooker or in cooking pot over high heat.
- Add the onion and garlic and saute until softened.
- Add chickpeas along with 2 liters of water. Pressure cook on high for 20 minutes or reduce heat to medium and cook for 2-3 hours on the stovetop (depending on how soft you want your chickpeas).
- Add the olive oil and season with salt and pepper. Make sure there's enough water to slightly cover the chickpeas. Otherwise, add a bit more.
- Simmer over medium heat uncovered, stirring occasionally until soup thickens. Takes about 30 minutes.
- Add the lemon juice and oregano, and serve.
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