Description
This Greek Chickpea Soup with Lemon is a vibrant, hearty, and comforting dish made with wholesome chickpeas, aromatic herbs, and a bright lemony finish. It’s perfect for a light lunch or cozy dinner and naturally vegetarian and satisfying.
Ingredients
Scale
- ½ cup olive oil, plus 2 tbsp extra, divided
- 1 large red onion, finely chopped
- 2 cloves garlic, minced
- 2 celery sticks, sliced
- 1 carrot, diced
- 2 tbsp oregano (dried or fresh)
- 1 sprig rosemary, needles minced
- 1 bay leaf
- 2 cans (14 oz each) chickpeas, or 1 lb dry chickpeas soaked and cooked
- 750 ml (about 3 cups) vegetable stock
- Juice of 2 lemons
- Fresh parsley, chopped (optional)
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrot. Sauté until softened.
- Stir in oregano, rosemary, and bay leaf. Cook for another minute until fragrant.
- Add chickpeas and vegetable stock. Bring to a boil, then reduce heat and simmer for 20–30 minutes.
- Remove bay leaf. Stir in lemon juice and remaining olive oil.
- Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a creamier texture, mash some of the chickpeas before serving.
- Fresh herbs add brighter flavor, but dried herbs work just as well in a pinch.
- Add a pinch of chili flakes for gentle heat.
- Use high-quality olive oil for the best taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg