Description
This Greek Chickpea Soup with Lemon is a comforting and flavorful dish that is perfect for a cozy night in. The combination of hearty chickpeas, bright lemon, and aromatic herbs creates a satisfying soup that is both nutritious and delicious.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon turmeric (optional, for color)
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 6 cups vegetable broth
- ½ cup orzo or white rice
- 1 bay leaf
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- Salt and black pepper to taste
For Garnish:
- 2 tablespoons chopped fresh dill or parsley
Instructions
- Heat olive oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent. Stir in garlic, carrots, and celery, and cook until slightly softened.
- Add remaining ingredients: Add oregano, thyme, turmeric, chickpeas, broth, orzo or rice, and bay leaf. Simmer until grains are tender and vegetables are cooked through.
- Finish with lemon: Remove bay leaf and stir in lemon juice and zest. Season with salt and pepper.
- Serve: Garnish with fresh dill or parsley and serve hot.
Notes
- For a creamier texture, mash some of the chickpeas in the pot before serving.
- You can substitute rice with quinoa or skip grains for a lighter version.
- This soup is traditionally called “Revithosoupa” in Greek cuisine and is often served with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 ½ cups
- Calories: 290
- Sugar: 6g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
