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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/greek-chickpea-soup-recipe/