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Easy Greek lemon chickpea soup

Greek Lemon Chickpea Soup

Warm up with this easy Greek lemon chickpea soup. Packed with protein and Mediterranean flavors, this comforting vegetarian soup comes together in under an hour.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4 servings
Calories 250 kcal

Equipment

  • large Dutch oven or heavy-bottomed pot
  • knife
  • cutting board
  • measuring spoons
  • measuring cups
  • immersion blender

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 1 medium carrot peeled and finely chopped
  • 1 celery stalk finely chopped
  • 3 cloves garlic minced
  • 2 (15-ounce) cans chickpeas rinsed and drained
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper plus more to taste
  • 1/4 cup fresh lemon juice from about 1-2 lemons
  • 2 tablespoons fresh dill chopped, for garnish

Instructions
 

  • Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the finely chopped yellow onion, carrot, and celery. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables have softened and the onion is translucent.
  • Add the 3 cloves of minced garlic to the pot. Cook for 1 minute more, stirring constantly, until the garlic is fragrant but not browned. Be careful not to burn the garlic, as this can make it bitter.
  • Stir in the 2 rinsed and drained cans of chickpeas, 6 cups of vegetable broth, 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Bring the mixture to a gentle boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20 to 25 minutes. This allows the flavors to meld and the vegetables to become very tender. The soup should be gently bubbling.
  • Remove the soup from the heat. Stir in the 1/4 cup of fresh lemon juice. Taste the soup and adjust seasonings as needed, adding more salt, pepper, or lemon juice to your preference.
  • Ladle the hot soup into individual bowls. Garnish each serving with 2 tablespoons of fresh chopped dill before serving immediately.

Notes

For a slightly thicker soup, you can use an immersion blender to blend about 1 to 2 cups of the soup directly in the pot, then stir to combine.
Keyword chickpea, lemon, soup, vegetarian