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Greek Chickpea Soup
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4.16 from 124 votes

Greek Chickpea Soup With Lemon & Oregano (Revithosoupa)

6-ingredient, simple, and delicious Greek Chickpea Soup with extra virgin olive oil, lemon, garlic, and oregano.
Cook Time2 hours 30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Greek
Keyword: Dinner, gut-healing foods, superfood
Servings: 4
Calories: 731kcal

Ingredients

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

Instructions

Prepare The Chickpeas:

  • Bring chickpeas to a boil with plenty of water.
  • Cook for 2 minutes and then drain chickpeas in a strainer.

To Make On The Stovetop:

  • Heat 5 tablespoons of olive oil in a cooking pot over high heat.
  • Saute the onion and garlic until golden.
  • Add the chickpeas along with 5 cups of hot water or stock. Season with salt and pepper. Simmer covered for 2-3 hours on the stovetop over low heat or until the chickpeas are cooked.
  • Add the remaining olive oil and simmer for about 15-20 minutes uncovered on the stovetop over medium heat until the soup thickens, stirring often.
  • Add the lemon juice and oregano. Cook for 2 minutes more. Take off the heat allow to sit for 5 minutes and serve!

To Make Using An Instant Pot or Pressure Cooker:

  • Add 5 tablespoons of olive oil to your instant pot and press the saute function for 5 minutes. Saute the onion and garlic until golden.
  • Add the chickpeas along with 5 cups of hot water or stock. Season with salt and pepper. Pressure cook on high for 20 minutes if using then do an instant release.
  • Add the remaining olive oil and either carefully transfer the soup to a cooking pot to thicken on the stovetop over medium heat uncovered, or use the saute function on your instant pot for 15 minutes. Towards the last 2 minutes of cooking add the lemon juice and oregano. Allow the soup to sit for 5 minutes and then serve!
    NOTE: The soup won't thicken the same in the instant pot so you may want to blend a ladle or two of the soup in a blender or small food processor.

Nutrition

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