Description
This Easy Greek Chickpea Soup is a rustic Mediterranean classic made with pantry staples like chickpeas, olive oil, onion, and lemon. It’s plant-based, nourishing, and perfect for chilly days or meatless meals. With minimal effort, you get a warm, comforting bowl full of fresh, vibrant flavor.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
3 cups cooked or canned chickpeas (about 2 cans), drained and rinsed
4 cups vegetable broth
1 teaspoon dried oregano
1 sprig fresh rosemary or thyme
Salt and black pepper, to taste
Juice of 1 lemon (plus more for serving)
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Stir in the garlic and cook for another minute.
3. Add the chickpeas, broth, oregano, and rosemary or thyme sprig. Season with salt and pepper.
4. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes.
5. Mash some chickpeas in the pot with a spoon or masher to thicken.
6. Stir in lemon juice.
7. Serve with parsley and extra lemon if desired.
Notes
Use canned chickpeas for quick prep or dried chickpeas for deeper flavor.
For creamier texture, mash more chickpeas or stir in a spoonful of tahini.
This soup freezes well; cool completely before storing in freezer containers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
Keywords: chickpea soup, Greek soup, vegan soup, lemon chickpea stew