Description
A hearty and zesty Greek Chickpea Soup with Lemon, featuring tender chickpeas simmered with aromatic herbs and brightened with fresh lemon juice and zest. This comforting and nutritious soup is easy to prepare in just 35 minutes and perfect for a wholesome lunch or dinner.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 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
Finishing Touches
- Juice of 1 large lemon (or more to taste)
- Zest of 1 lemon (optional, for brightness)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil: In a large pot over medium heat, warm the olive oil. Add the finely chopped onion and sauté for 5 to 6 minutes until the onion becomes soft and translucent, building the soup’s flavor base.
- Sauté the garlic: Add the minced garlic to the pot and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Combine chickpeas and spices: Stir in the drained chickpeas, bay leaf, dried oregano, and optional ground cumin. Cook this mixture for 2 to 3 minutes to allow the flavors to mingle and deepen.
- Add broth and simmer: Pour in the vegetable broth and bring the soup to a boil. Then reduce the heat to low, cover the pot, and let it simmer gently for 20 to 25 minutes so the flavors meld beautifully.
- Blend for creaminess (optional): Remove and discard the bay leaf. For a creamier texture, use an immersion blender to blend part of the soup directly in the pot, or transfer 1 to 2 cups to a blender, puree until smooth, and then stir it back into the soup.
- Add lemon and season: Stir in the fresh lemon juice and lemon zest. Taste the soup and adjust the seasoning with additional salt, pepper, or lemon juice according to your preference.
- Serve and garnish: Ladle the soup into bowls and garnish each serving with chopped fresh parsley and an optional drizzle of olive oil for added richness and color.
Notes
- You can use canned or freshly cooked chickpeas based on availability.
- Blending part of the soup is optional but adds a luscious, creamy texture without dairy.
- Add extra lemon juice to enhance brightness and tang, adjusting to taste.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a non-vegetarian version, you can substitute vegetable broth with chicken broth.
