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Greek Chickpea Soup
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4.08 from 107 votes

Greek Chickpea Soup With Lemon & Oregano (Revithosoupa)

Difficulty: Easy
Cook Time1 hr
Total Time1 hr
Course: Main Course
Cuisine: Greek
Keyword: Dinner, gut-healing foods, superfood
Servings: 4
Calories: 731kcal


  • 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.


Calories: 731kcal | Carbohydrates: 43g | Protein: 12g | Fat: 59g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 37g | Sodium: 305mg | Potassium: 517mg | Fiber: 14g | Sugar: 7g