Description
This refreshing Greek Chickpea Soup with Lemon is a hearty and healthy Mediterranean stew packed with tender chickpeas, vibrant lemon juice and zest, fresh herbs, and wholesome vegetables. Perfect for a comforting vegan meal, this soup is both nourishing and flavorful, with a subtle tang of lemon that brightens every spoonful.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
Chickpeas & Broth
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 6 cups vegetable broth
Seasonings
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Finishing Touches
- Juice and zest of 2 lemons
- 2 tablespoons fresh dill or parsley, chopped
- Lemon wedges for serving
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, diced carrots, and celery. Sauté for 5–6 minutes or until the vegetables are softened and fragrant.
- Add chickpeas and broth: Stir in the drained chickpeas, vegetable broth, bay leaves, dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a boil over high heat.
- Simmer the soup: Reduce the heat to low and let the soup simmer gently for 25 minutes to allow the flavors to meld and the vegetables to become tender.
- Thicken the soup: Remove the bay leaves. Using a spoon or an immersion blender, mash a portion of the chickpeas directly in the pot to thicken the soup slightly while maintaining some texture.
- Add lemon and herbs: Stir in the fresh lemon juice, lemon zest, and chopped fresh dill or parsley. Taste and adjust the seasoning with more salt or pepper if needed.
- Serve: Ladle the hot soup into bowls and serve immediately with extra lemon wedges on the side for an additional zesty kick.
Notes
- For a creamier texture, stir in 1/2 cup plain Greek yogurt or coconut milk just before serving.
- This soup pairs wonderfully with warm pita bread or a fresh Greek salad for a complete Mediterranean meal.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use fresh herbs like dill or parsley according to your preference for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop, Simmering
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
