I’m always up for Greek food! And although I love lamb, my husband doesn’t. That’s okay, though, because it keeps me from getting boring or overdoing the red meat. So this week I’m going in a completely different direction and trying a vegan Greek recipe. This Greek Chickpea Soup With Lemon & Oregano (Revithosoupa) still sounds delicious and has the benefit of being healthy, guilt-free, and cheap. I will have to invest some time waiting for it to simmer, but I’m betting the payoff will be worth it. Let’s find out!
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.
This revithosoupa recipe has a whopping six ingredients, and they’re pretty basic items. I did have to make a special trip to find the dried chickpeas, though. My local Whole Foods only carries canned 😳
Making this revithosoupa was easy, but it did require a little planning because the chickpeas need to be soaked overnight. That wasn’t exactly difficult, and I soaked them in a medium mixing bowl left on my countertop overnight. Just be sure to add plenty of water because the chickpeas will absorb it as they soak. You don’t want to wake up to still dry chickpeas.
I also had to plan ahead when I was ready to cook since I don’t have a pressure cooker. This recipe has instructions for that and stovetop cooking, but the stovetop method requires 2-3 hours of simmering.
Once I figured out when I needed to get things started, actually making this soup was super easy. I did a little bit of chopping, converted liters to cups (8 1/2), and got cooking. Or simmering (I used a 5-quart pot).
I planned to let the soup simmer for three hours, but I found the chickpeas were nice and soft after two hours. All that was left to do was add the 6.3 ounces of olive oil and simmer for just 30 minutes more before finishing with the oregano and lemon juice.