Greek Chickpea Soup Recipe

Introduction

Greek Chickpea Soup is a comforting and hearty dish, perfect for cozy meals. This traditional recipe uses simple ingredients like chickpeas, lemon, and olive oil to create a flavorful and nourishing soup.

Ingredients

• 1½ cup (300g) dried chickpeas (preferably peeled)
• 1 onion, chopped
• 2 lemons (the juice)
• 1 teaspoon dried oregano
• 1 tablespoon flour (optional)
• ⅓ cup olive oil
• 2 bay leaves
• Salt and freshly ground pepper, to taste

Instructions

1. Step 1: Sort and rinse chickpeas thoroughly, then soak them in plenty of water overnight (12-14 hours). After soaking, strain and rinse, rubbing with your hand to remove any remaining skins.
2. Step 2: Place chickpeas in a pot, bring to a boil for 2-3 minutes. Strain and rinse again, removing remaining skins. Clean the pot before continuing.
3. Step 3: Return chickpeas to the cleaned pot, add enough water to cover by about 1.5 inches (4 cm). Add chopped onion, oregano, and bay leaves. Bring to a boil, then lower heat and simmer gently until chickpeas are tender, about 1 hour. Add water as needed during cooking.
4. Step 4 (Thicken without flour): Once chickpeas are soft, add salt. In a food processor, blend lemon juice, olive oil, and one ladle of the cooked chickpeas until smooth. Thin with some chickpea broth if necessary. Slowly pour the mixture back into the pot, stirring gently for 2-3 minutes until the soup thickens. Let simmer on very low heat for a few more minutes before serving.
5. Step 5 (Thicken with flour): A few minutes before chickpeas are cooked, add salt. In a small bowl, mix lemon juice and flour until smooth. Gradually add chickpea broth, stirring well. Pour this mixture slowly into the pot and add olive oil. Stir gently for 2-3 minutes until the soup thickens. Let simmer on very low heat for a few more minutes before serving.
6. Step 6: Serve hot, optionally drizzling extra olive oil and lemon juice over each plate for added flavor.

Tips & Variations

• Peeling the chickpeas yields a creamier soup, but if short on time, you can use unpeeled chickpeas.
• For a richer flavor, use homemade vegetable broth instead of water.
• Add a pinch of smoked paprika or ground cumin for a subtle twist.
• If you prefer a thicker soup, use the flour method; otherwise, blending a portion of chickpeas works beautifully.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little water or broth if it has thickened too much. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

Using canned chickpeas will shorten cooking time, but the texture and flavor may differ slightly. If using canned, rinse and drain them well; omit soaking and initial boiling steps.

Why is lemon juice an important ingredient in this soup?

Lemon juice brightens the soup, balancing the earthiness of chickpeas with fresh, tangy notes typical in Greek cuisine. It also helps achieve the traditional creamy texture when blended with olive oil and chickpeas.

Greek Chickpea Soup Recipe

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4.7 from 138 reviews

Classic Greek Chickpea Soup is a hearty and nutritious dish featuring tender chickpeas simmered with onion, oregano, bay leaves, and enriched with fresh lemon juice and olive oil. This comforting soup is perfect for a wholesome meal, offering options to thicken with or without flour for varied textures while embracing traditional Mediterranean flavors.

• Author: Daniel
• Prep Time: 15 minutes (plus 12-14 hours soaking time)
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes (excluding soaking)
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chickpeas and Broth

• 1½ cup (300g) dried chickpeas (preferably peeled)
• 1 onion, chopped
• 2 bay leaves
• Salt and freshly ground pepper, to taste
• Water, enough to cover chickpeas (about 1.5 inch or 4cm over surface)

Thickening and Seasoning

• 2 lemons (juice only)
• 1 teaspoon dried oregano
• ⅓ cup olive oil
• 1 tablespoon flour (optional, for thickening)

Instructions

1. Prepare Chickpeas: Sort and rinse the dried chickpeas thoroughly. Soak them overnight in plenty of tap water for 12-14 hours. Strain and rinse them again, gently rubbing with your hand to remove any skins.
2. Initial Boil and Skin Removal: Place the chickpeas in a pot and bring to a boil for 2-3 minutes. Strain and rinse again to remove the last remaining skins. Clean the pot thoroughly before next step.
3. Cook Chickpeas: Return chickpeas to the cleaned pot and cover with water about 1.5 inches (4 cm) above the chickpeas. Add chopped onion, dried oregano, and bay leaves. Bring to a boil, then reduce heat to medium-low and simmer until chickpeas are tender, approximately 1 hour. Add water as needed during cooking.
4. Thicken Soup Without Flour (Option 1): When chickpeas are soft, add salt to taste. In a food processor, blend the lemon juice, olive oil, and one ladle of cooked chickpeas until smooth. Add some chickpea cooking broth if the mixture is too thick. Pour this mixture slowly into the pot and stir gently for 2-3 minutes until soup thickens. Simmer on very low heat a few more minutes to incorporate flavors. Remove from heat.
5. Thicken Soup With Flour (Option 2): A few minutes before chickpeas finish cooking, add salt. In a small bowl, mix lemon juice and flour until smooth. Gradually add some chickpea broth and stir to combine. Slowly pour this mixture into the pot and add olive oil. Stir gently for 2-3 minutes until the soup thickens to your preference. Simmer on very low heat for a few additional minutes to blend flavors. Remove from heat.
6. Serve: Ladle soup into bowls and, if desired, drizzle extra olive oil and lemon juice over each serving for added brightness and richness. Serve hot.

Notes

• Soaking chickpeas overnight improves texture and reduces cooking time.
• Removing skins after soaking and another rinse helps achieve a smoother soup.
• Choose to thicken with or without flour depending on dietary preferences; omitting flour keeps it gluten-free.
• Adjust lemon and olive oil quantities to taste for brightness and richness.
• Adding water during simmering prevents chickpeas from drying out and ensures consistent broth.
• The soup pairs well with crusty bread or a fresh green salad for a complete meal.

Keywords: Greek chickpea soup, vegetarian, Mediterranean soup, healthy chickpea recipe, lemon olive oil soup