Greek Chickpea Soup With Lemon & Oregano (Revithosoupa)

Greek Chickpea Soup

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.

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?

–Here’s a good variety of chickpeas to use.

In most cases, 20 minutes of pressure cooking, are more than enough to soften chickpeas to perfection.

Healthy Greek Chickpea Soup

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.

Instant Pot Chickpea Soup Recipe

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?

Greek Chickpea Soup With Lemon & Oregano (Revithosoupa)

Difficulty: Easy

Keyword Dinner, gut-healing foods, superfood

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Votes: 14
Rating: 3.71
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Greek Chickpea Soup With Lemon & Oregano (Revithosoupa) Difficulty: Easy Keyword Dinner, gut-healing foods, superfood

Print Recipe Votes: 14 Rating: 3.71 You: Rate this recipe!

Cook Time:

1-3 hours

Servings:

4-5

Servings: 4-5

Cook Time: 1-3 hours

Ingredients:

Ingredients:

• 500gramsdried chickpeassoaked in water overnight
• 1large onionminced
• 2smallgarlic clovesminced
• 180gramsolive oil
• 2tablespoonsdried oregano
• 1/2lemon juiced

500gramsdried chickpeassoaked in water overnight 1large onionminced 2smallgarlic clovesminced 180gramsolive oil 2tablespoonsdried oregano 1/2lemon juiced

Instructions:

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.

Per Serving: Nutrition Facts Greek Chickpea Soup With Lemon & Oregano (Revithosoupa) Amount Per Serving Calories 731 Calories from Fat 531 % Daily Value* Total Fat 59g 91% Saturated Fat 8g 40% Polyunsaturated Fat 12g Monounsaturated Fat 37g Sodium 305mg 13% Potassium 517mg 15% Total Carbohydrates 43g 14% Dietary Fiber 14g 56% Sugars 7g Protein 12g 24% Vitamin A 9% Vitamin C 15% Calcium 18% Iron 34% * Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? I would love to see! Tag @real_greek_recipes or #real_greek_recipes on Instagram.