Description
This Greek Chickpea Soup with Lemon is a comforting and flavorful vegetarian soup featuring tender chickpeas simmered in a savory vegetable broth infused with garlic, onion, and aromatic herbs. Finished with fresh lemon juice and zest, this soup offers a bright, tangy twist perfect for a nourishing meal.
Ingredients
Scale
Sauté Base
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
Main Ingredients
- 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
Finish & Garnish
- Juice of 1 large lemon (or more to taste)
- Zest of 1 lemon (optional, for brightness)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sauté the onion: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for 5–6 minutes until the onion becomes soft and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Cook chickpeas with spices: Add the drained and rinsed chickpeas to the pot along with the bay leaf, dried oregano, and optional ground cumin. Cook for 2–3 minutes to allow the flavors to combine and develop.
- Simmer the soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20–25 minutes to meld all the flavors together.
- Blend for texture: Remove and discard the bay leaf. For a creamier texture, use an immersion blender to partially blend the soup in the pot, or carefully transfer 1–2 cups of soup to a blender, puree, and then return it to the pot.
- Add lemon and season: Stir in the fresh lemon juice and optional lemon zest. Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice as desired for brightness.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley and an optional drizzle of olive oil before serving.
Notes
- You can use canned or cooked chickpeas interchangeably.
- Adjust lemon juice to your preferred level of tanginess.
- For a richer soup, add a splash of cream or yogurt when serving.
- Serve with crusty bread for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for longer storage.
