Greek Chickpea Soup With Lemon & Oregano (Revithosoupa) Recipe
Greek Chickpea Soup with Lemon & Oregano, also known as Revithosoupa, is a hearty and comforting traditional Greek soup. Made from dried chickpeas simmered slowly with fragrant onions, garlic, olive oil, oregano, and brightened with fresh lemon juice, this dish offers a rich, thick texture and vibrant Mediterranean flavors. Perfect as a wholesome meal for any season, it can be made either on the stovetop or with a modern instant pot for convenience.
- Prep Time: 10 minutes (plus overnight soaking)
- Cook Time: 2 hours 45 minutes (stovetop) / 25 minutes active cooking plus pressure build/release (instant pot)
- Total Time: 2 hours 55 minutes (stovetop) / Approximately 45 minutes (instant pot method including pressure build and release)
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Chickpeas
- 500 grams (3 cups) dried chickpeas, soaked overnight in plenty of water
Vegetables & Aromatics
- 120 grams medium-sized onion, minced
- 2 small garlic cloves, minced
Liquids & Seasonings
- 180 grams (14 tablespoons) extra virgin olive oil, divided
- 1250 ml (5 cups) hot water or vegetable/chicken stock
- 3 tablespoons dried oregano
- 3–4 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare The Chickpeas: Drain the soaked chickpeas, place them in a large pot, cover with plenty of water, and bring to a boil. Boil for 2 minutes, then drain in a strainer and discard the soaking water.
- Make the Soup on the Stovetop: Heat 5 tablespoons of olive oil in a large cooking pot over high heat. Add the minced onion and garlic and sauté until golden and fragrant.
- Add Chickpeas and Simmer: Add the drained chickpeas to the pot along with 5 cups of hot water or stock. Season with salt and pepper. Reduce heat to low, cover, and let simmer gently for 2 to 3 hours until the chickpeas are tender.
- Thicken the Soup: Add the remaining olive oil to the pot. Increase the heat to medium and cook uncovered, stirring frequently, for 15 to 20 minutes until the soup thickens to a creamy consistency.
- Finish with Lemon and Oregano: Stir in the fresh lemon juice and dried oregano. Cook for an additional 2 minutes, then remove from heat. Allow the soup to rest for 5 minutes before serving to enhance flavors.
- Alternative Instant Pot Method: Using the sauté function, heat 5 tablespoons of olive oil for 5 minutes and sauté the onion and garlic until golden. Add chickpeas, hot water or stock, salt and pepper, then pressure cook on high for 20 minutes, followed by an instant release.
- Thicken in Instant Pot or on Stovetop: Add the remaining olive oil. To thicken, either use the sauté function on the instant pot for 15 minutes or carefully transfer to a stovetop pot and simmer uncovered on medium heat, stirring often.
- Finishing Touches for Instant Pot: In the last 2 minutes of thickening, add lemon juice and oregano. Let the soup sit 5 minutes before serving. If desired, blend a ladle or two of soup to achieve a thicker texture since instant pot cooking produces less thickening.
Notes
- Soaking the chickpeas overnight helps reduce cooking time and improves texture.
- Use fresh lemon juice for the best bright, tangy flavor.
- Simmering slowly on low heat develops the deepest flavors.
- Adjust thickness by blending some soup or simmering longer uncovered.
- This soup improves in flavor if allowed to sit for a few hours or overnight in the fridge.
- Serve with crusty bread for a complete meal.
Keywords: Greek chickpea soup, Revithosoupa, lemon oregano soup, vegetarian soup, Mediterranean chickpea stew, comfort food, healthy soup