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Greek Chickpea Soup with Lemon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 136 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek, Mediterranean
  • Diet: Vegetarian

Description

This Greek Chickpea Soup with Lemon is a comforting and flavorful dish featuring tender chickpeas simmered in a savory vegetable broth with aromatic herbs and brightened by fresh lemon juice and zest. Perfect for a light yet nourishing meal, it combines Mediterranean-inspired ingredients to deliver a healthy and delicious soup that’s easy to prepare.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin (optional)
  • Salt and black pepper, to taste
  • Juice of 1 large lemon (or more to taste)
  • Zest of 1 lemon (optional, for brightness)

For Garnish

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for 5–6 minutes until soft and translucent, creating a flavorful base for the soup.
  2. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, enhancing the aromatic profile of the dish.
  3. Add Chickpeas and Spices: Mix in the chickpeas, bay leaf, dried oregano, and ground cumin (if using). Cook for 2–3 minutes to allow the spices and chickpeas to meld their flavors.
  4. Add Broth and Simmer: Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and let the soup simmer gently for 20–25 minutes so the flavors fully develop.
  5. Blend Soup (Optional): Remove and discard the bay leaf. For a creamier texture, use an immersion blender to partially blend the soup directly in the pot or transfer 1–2 cups to a blender and puree before adding back.
  6. Season with Lemon and Adjust Flavor: Stir in the lemon juice and lemon zest. Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice to your preference.
  7. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley and a drizzle of olive oil for extra flavor and color.

Notes

  • You can use cooked chickpeas instead of canned for a fresher taste.
  • Adjust the amount of lemon juice to your taste preference for brightness.
  • Blending part of the soup creates a creamier, thicker consistency but is optional.
  • This soup can be stored in the refrigerator for up to 3 days and freezes well.
  • For a non-vegetarian version, you can substitute vegetable broth with chicken broth.

Find it online: https://slsrecipes.com/greek-chickpea-soup-with-lemon-recipe/