INSTANT POT GREEK CHICKPEA SOUP RECIPE (REVITHIA SOUPA)

Our Greek Chickpea Soup Recipe is a cherished Mediterranean classic prepared with the Instant Pot. You will love the simple and delicious flavours of this nutritious and fulfilling soup.

Greek Chickpea Soup, also known as Revithia Soupa or Ρεβύθια Σούπα in Greek (pronounced Rev-EE-thia SOUP-ah) is the most popular way to eat chickpeas in Greece. The Mediterranean Diet relies heavily on plant-based foods and this traditional soup embodies all the taste and nutritional components that the Diet is famous for. You will love the recipe’s simplicity, with just a few uncomplicated ingredients but such a pure, memorable flavour. Cooking revithia in the Instant Pot helps make healthy eating an effortless venture.

Try our family’s Instant Pot Greek Chickpea Soup recipe and I believe you will amazed. Cheers to your health and delicious food!

WHY YOU’LL LOVE OUR INSTANT POT GREEK CHICKPEA SOUP RECIPE

Delicious – Our Greek Chickpea Soup recipe makes a hearty, thick, and fulfilling soup with smooth, subtle flavours the whole family will love.

Easy – This recipe has minimal steps and the Instant Pot does all the hard work for you.

Budget-Friendly – Chickpeas are easily considered one of the most affordable protein sources available. Dried chickpeas are the star of this soup and they are cheap, have a long shelf-life, and are easy to find at almost all supermarkets. The remaining ingredients are all regular pantry staples.

Super Healthy – It’s no exaggeration that this soup can be considered a superfood in a bowl. This soup is rich in fibre, protein, iron, vitamins, minerals and antioxidants.

Plant-based – Revithia is a naturally vegetarian and vegan soup. The traditional Greek Diet is renowned for having naturally vegan dishes. A diet rich in plant-based food is associated with an incredible number of health benefits. It is also great for the environment, as plant-based food has a smaller environmental footprint than meat-based agriculture. Perfect for “Meatless Mondays” or Lenten.

Top Allergen-Free! – For anyone who lives with a food allergy, you know how challenging it can be to eat safe, comfort-style foods. Whilst safety is of utmost concern, it is often sacrificed with higher food prices and difficult-to-find ingredients. As with many recipes here on Athena Pot, our Instant Pot Greek Chickpea Soup recipe is another one that strives to meet “top allergen-free” criteria. Carefully check the ingredients on the bouillon cube, as some can contain milk or wheat, but as an alternative, you can substitute this soup seasoning salt or plain salt.

TONY’S NOTES FOR OUR GREEK CHICKPEA SOUP RECIPE

“We love chickpea soup. It’s a recipe that defines the term Mediterreanean Diet. Very cheap, nutritious, easy, and healthy. It reminds me of my summer holidays with my parents as a child on the Cycladic island of Sifnos, where they traditionally cook Revithia in ceramic pots in a wood-fired oven.

It is a humble, tasty soup containing chickpeas, onions, olive oil, bay leaves, salt, pepper, and lemon. By making it in the Instant Pot, you save time on cooking and the taste is equally delicious – no tricks, no exotic spices, simple as that. I prefer to drizzle extra fresh-squeezed lemon juice in addition to the already present amount. I also add more freshly ground black pepper as I like things spicy. Of course, a piece of feta cheese can be perfectly combined, as well as some beer or white wine, a chunk of bread, and good friends and family to share the experience. So close your eyes, imagine you’re on a Greek island, smile and enjoy!”

DRIED VS. CANNED CHICKPEAS

The most important factor I consider before sharing my recipes is the taste. I don’t mind if the process requires a bit more effort. Ultimately the only thing that matters is how good the soup tastes. For this reason, I stand by my choice to exclusively use dried chickpeas for this particular recipe. In the future, I will share a recipe for Revithia Soupa using canned chickpeas as a shortcut but if you want the best of the best, I recommend using this exact recipe as shared.

The two important reasons I use dried chickpeas as opposed to canned chickpeas are the taste and the price. Dried chickpeas have a more authentic flavour because they’re not soaked in preservatives. You really have the opportunity to taste their earthy flavour and enjoy their proper texture when preparing them from dried. They create a thicker consistency that makes this soup “stick to your ribs” and be more filling.

Another factor is that dried chickpeas are way more affordable than canned chickpeas. One bag of dried chickpeas costs about 1-2 euros In Greece, so the cost is about 1/4 the amount that it would be compared to using canned beans.

Choose fresher dried chickpeas that have smooth skin and a nice yellow colour. Shrivelled or brown chickpeas are a sign that they are not fresh. The flavour will not be as nice and they will require a longer cooking time.

SOAKING VS. NOT SOAKING DRIED CHICKPEAS

The Instant Pot is excellent for cooking dried legumes quickly without soaking them overnight. However, for this recipe, I recommend soaking the chickpeas in water overnight, or for at least 6 hours before use. The main reason for this is to minimize the effect of one of the least pleasant side effects of eating legumes…. the gas! Soaking dried chickpeas/beans helps remove some of the oligosaccharides, which are the non-digestible, fermentable fibres that make flatulence. Change the water at least once during the soaking process to remove more of the oligosaccharides that release into the water and rinse them under fresh water before adding them to the soup.

If you forgot to soak them the night before and still want to use dried chickpeas, you can precook them in the Instant Pot on their own before preparing the soup. Rinse the dried chickpeas in a colander under water, add to the Instant Pot liner, and fill with 8 cups of warm water. Pressure-cook the dried chickpeas for 30 minutes and allow to Natural Pressure Release fully or for a minimum of 20 minutes. Drain the water and rinse the chickpeas well in a colander under running water. This method will NOT fully cook the chickpeas but will soften them substantially. They fully cook with the soup when following the recipe instructions.

INGREDIENTS FOR REVITHIA SOUPA

• 2½ cups (500 grams) dried chickpeas approximately 7 cups soaked
• 1 (approx 1 cup) medium-large red onion peeled, finely chopped
• 1-2 (approx 1 cup) medium-large carrots peeled, finely diced
• 1 bay leaf
• 1 bouillon cube, vegetable or chicken
• 2½ tsp sea salt
• 1/2 tsp ground pepper
• 3/4 cup olive oil extra virgin
• 8 cups warm water
• 1 (approx 1/4 cup juiced) lemon freshly squeezed
• 1½ tbsp corn flour

STEP-BY-STEP INSTRUCTIONS ON HOW TO MAKE INSTANT POT REVITHIA RECIPE

• Soak the dried chickpeas in a bowl of cold water so they’re fully covered, for at least six hours, but ideally overnight, changing the water at least once.
• Drain the chickpeas in a colander and rinse very well. Add the soaked chickpeas to the liner of the Instant Pot and cover with warm water, about an inch higher than the chickpeas. Do not put the lid on the Instant Pot. Set to Sauté, and allow it to boil for approximately 5 minutes. During this time, prepare the rest of the ingredients, chopping all the other vegetables and getting the seasonings ready. You will see a lot of thick foam at the top of the water once it is boiling. The reason for giving the chickpeas a quick boil is to remove more of the oligosaccharides, which are the gas-making properties in legumes. This will ensure the chickpeas are more comfortable to digest and don’t make you feel bloated with gas.
• Turn off the Instant Pot. Using oven mitts, carefully lift the liner and pour the chickpeas and water into a colander in the sink under cold running water. Rinse the chickpeas well. Rinse and wipe down the Instant Pot liner to clean up any foam.
• Next add the chickpeas, onion, carrots, 1/2 cup of olive oil, salt, pepper, bouillon cube, bay leaf, and 8 cups of warm water into the Instant Pot liner. Reserve 1/4 cup extra virgin olive oil for after the cooking process.
• Close the lid and turn the release valve to the sealed position. Set the manual pressure cooking button for 10 minutes. The pot will take about 15-20 minutes to come to pressure. When the cooking time is complete, allow for a full Natural Pressure Release.
• Remove the lid, mix the soup and scoop approx 1 to 1½ cups of soup with broth and a couple of chickpeas into a bowl. Set aside and allow to cool for about 10 minutes. Next, add cornflour, freshly squeezed lemon, the remaining 1/4 cup olive oil and the cooled soup to a small food processor. Gently puree the mixture to make a smooth, thick consistency.
• Turn off the “Keep Warm” feature (if on) on the Instant Pot and press the Saute button. Slowly and carefully pour the mixture in the food processor back into the rest of the soup and gently stir to combine. Boil the soup for approximately 1-2 minutes. This boiling step releases more starch from the chickpeas and cornflour and makes the soup thicker and creamier, making it a wonderful texture. Turn off the “Saute” setting and set back to “Keep Warm”. Replace the cover on the Instant Pot and allow to sit for at least 10 minutes before serving.
• Discard the bay leaf. Serve warm Revithia Soupa in a bowl. Add a drizzle of extra virgin olive oil and another squeeze of fresh lemon juice directly into the bowl right before serving. Depending on flavour preference, optional extras mentioned in the Serving Suggestions listed below can be added and served along with the soup. Smile and Enjoy!

“DO I REALLY NEED TO USE THAT MUCH OLIVE OIL?”

To get the most authentic flavour – yes! Greek cooking is filled with massive amounts of olive oil, which seems extreme from a typical Western diet viewpoint. One of the reasons that the Mediterranean diet is world-renowned as being one of the most healthy cuisines on the planet is because of the abundance of extra virgin olive oil in the dishes. Extra virgin olive oil contains a high number of anti-oxidants and anti-inflammatory properties. The rich flavour and consistency add another element to the soup and helps satisfy you without the need for meat. Cook one-half cup of olive oil in the soup, and add the remaining 1/4 cup after cooking. Adding fresh olive oil after the cooking process changes the texture and taste of the soup and adds a rich, fulfilling depth. In addition, Greeks also usually add a fresh drizzle in their bowl when serving.

SERVING SUGGESTIONS FOR INSTANT POT GREEK CHICKPEA SOUP

Our Instant Pot Greek Chickpea Soup recipe is so good that you don’t really need to add anything to it. Greek people usually eat the soup as an entree because it is very fulfilling. They’ll eat it with a piece of thick, crusty bread and use that to scoop up any leftovers in the bowl.

If you want to make it a more balanced meal you can serve it with some feta cheese or Greek olives on the side. Smoked oily fish, such as mackerel, sardines or anchovies are also a nice accompaniment.

ALLERGY INFORMATION FOR GREEK CHICKPEA SOUP:

Our Greek Chickpea Soup recipe is:

• Dairy-free
• Egg-free
• Nut-free
• Peanut-free
• Wheat-free
• Soy-free
• Sesame-free
• Fish-free
• Crustacean-free
• Celery-free
• Mustard-free

Always check food labels to ensure the ingredients comply with dietary needs. Some bouillon contains dairy and wheat. This can be substituted with soup salt or plain salt.

HOW TO STORE REVITHIA SOUPA

Leftover Revithia Soupa can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken when stored overnight. When reheating, you can add a bit of water to help thin it out.

Store Revithia in an airtight, freezer-proof container when storing it in the freezer. You can also store it in the freezer for up to 3 months. When ready to use, let it thaw in the refrigerator overnight. Gently heat over the stove.

TRY THESE DELICIOUS INSTANT POT GREEK SOUP RECIPES NEXT!

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