Description
Greek Chickpea Soup with Lemon is a hearty and aromatic soup featuring tender chickpeas simmered with fresh vegetables, herbs, and brightened by the zesty lemon juice. This comforting Mediterranean dish is perfect for a light yet satisfying meal.
Ingredients
Units
Scale
- 1/2 cup olive oil, plus an extra 2 tablespoons, divided
- 1 large red onion, finely chopped
- 2 cloves garlic, minced
- 2 celery sticks, sliced
- 1 carrot, diced
- 2 tablespoons oregano, dried or fresh
- 1 sprig rosemary, needles minced
- 1 bay leaf
- 2 cans (14 oz each) chickpeas, or 1 lb dry chickpeas soaked and cooked
- 750 ml (about 3 cups) rich vegetable stock
- Juice of 2 lemons
- Fresh parsley, chopped (optional)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped red onion, garlic, celery, and carrot. Sauté until the vegetables are softened and fragrant.
- Add the oregano, minced rosemary, and bay leaf. Stir to combine and cook for another minute.
- Add the chickpeas and vegetable stock to the pot. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes.
- Remove the bay leaf from the soup.
- Stir in the remaining ½ cup olive oil and lemon juice. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
- If using dry chickpeas, soak overnight and cook until tender before adding to the soup.
- Adjust lemon juice to your taste for desired brightness.
- For a creamier texture, lightly mash some chickpeas before serving.
- Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg