Greek Chickpea Soup With Lemon & Oregano (Revithosoupa)

Prepare The Chickpeas:

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

To Make On The Stovetop:

1. Heat 5 tablespoons of olive oil in a cooking pot over high heat.
2. Saute the onion and garlic until golden.
3. 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.
4. 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.
5. 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:

1. 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.
2. 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.
3. 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.