This Greek Chickpea Soup is a nourishing and comforting dish, rich in flavors and textures. It’s a perfect blend of hearty chickpeas, fresh vegetables, and aromatic herbs, simmered to perfection in a zesty lemon-infused broth. Whether you’re looking for a warming winter meal or a light summer soup, this versatile recipe can be adapted to suit any season. This lengthy, detailed recipe includes all the information you need to create the perfect Greek Chickpea Soup, along with nutritional insights, cooking tips, and serving suggestions.
INGREDIENTS
½ cup olive oil + extra 2 tbsps, divided
1 large red onion
2 cloves garlic
2 celery sticks
1 carrot
2 tbsps oregano
1 sprig rosemary, needles only, minced
1 bay leaf
2 x 400 g (14 oz) chickpea cans (or 450 g / 1 lb dry chickpeas)
750 ml (3 cups) vegetable stock
Juice of 2 lemons
Fresh parsley, optional
INSTRUCTIONS
Heat the olive oil in a large pot and fry the onion over medium heat for 1-2 minutes until it softens. Add the garlic and cook for 30 seconds longer.
Add the carrot and celery to the pot along with the oregano, rosemary, and bay leaf. Stir well and tip in the chickpeas and vegetable stock.
Stir well and bring to a simmer. Lower the heat and cook for 25-30 minutes with a lid on.
When the soup is done, turn off the heat. Add the extra two tablespoons of olive oil, lemon juice, and chopped parsley if you want, and mix well. Season to taste with salt and freshly ground black pepper and serve with crusty bread on its own.
Dining and Cooking