Description
A creamy, comforting Greek chickpea soup brightened with fresh lemon and aromatic herbs. This traditional vegan dish features tender chickpeas in a silky broth with Mediterranean flavors, perfect for a nourishing meal.
Ingredients
Scale
- 2 cups dried chickpeas, soaked overnight
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- ¼ cup olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried oregano
- 1 bay leaf
- 6 cups vegetable broth
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp salt
- ½ tsp black pepper
- For Serving:
- Extra virgin olive oil
- Chopped fresh parsley
- Lemon wedges
- Crusty bread
Instructions
- Drain and rinse soaked chickpeas.
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent (5 mins).
- Add carrots, celery, oregano, and bay leaf. Cook 3 more minutes.
- Add chickpeas and vegetable broth. Bring to boil, then reduce heat to simmer.
- Partially cover and cook 1½-2 hours until chickpeas are very tender.
- Remove bay leaf. Using an immersion blender, partially puree soup (leave some texture).
- Stir in lemon juice, zest, salt, and pepper. Simmer 5 more minutes.
- Serve drizzled with olive oil, parsley, and lemon wedges on the side.
Notes
- Shortcut: Use 3 (15 oz) cans chickpeas (reduce cook time to 30 mins)
- For extra creaminess: Blend 1 cup soup with 2 tbsp tahini before returning to pot
- Storage: Flavors improve next day – keeps refrigerated 5 days or frozen 3 months
- Traditional touch: Add a pinch of saffron with the broth
- Protein boost: Top with crumbled feta (non-vegan option)
- Prep Time: 15 mins (+ soaking)
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1½ cups
- Calories: 320
- Sugar: 8g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg