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Cozy Lemony Greek Chickpea Soup: Easy 30-Minute Recipe

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A quick and comforting soup made with pantry staples like chickpeas, lemon, and herbs. Ready in 30 minutes, it’s naturally vegan and gluten-free, with a creamy texture from a secret blending step.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika (optional)
  • ¼ teaspoon red pepper flakes
  • Salt and black pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper)
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 4 cups vegetable broth (low-sodium)
  • 1 cup water
  • ¼ cup fresh lemon juice (about 2 large lemons)
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
  • ¼ cup fresh parsley, chopped (for garnish)
  • ½ cup orzo pasta or small pasta shapes (optional)
  • Vegan parmesan or nutritional yeast (optional)
  • A swirl of tahini (optional)

Instructions

  1. Prep your vegetables: Dice onion, carrots, and celery into ¼-inch cubes. Mince garlic. Roll lemons on the counter before juicing.
  2. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 4-5 minutes until onions are translucent. Add garlic, oregano, thyme, smoked paprika, and red pepper flakes. Cook 30 seconds, stirring constantly.
  3. Add chickpeas and broth: Pour in drained chickpeas, vegetable broth, and water. Stir, scraping up browned bits. Bring to a gentle boil over high heat.
  4. Simmer and create creaminess: Reduce heat to medium-low and simmer 8-10 minutes until carrots are tender. Using an immersion blender, blend about 1½ cups of soup directly in the pot until creamy but still textured. (Alternatively, blend 1½ cups in a regular blender and return to pot.)
  5. Add lemon and herbs: Remove pot from heat. Stir in lemon juice, lemon zest, and chopped dill. Taste and adjust seasoning.
  6. Serve and garnish: Ladle soup into bowls. Top with fresh parsley, black pepper, and a drizzle of olive oil. If using orzo, spoon some into each bowl before adding soup. Serve immediately with crusty bread or a side salad.

Notes

Don’t add lemon too early; add after removing from heat. Taste as you go and adjust salt. Toast spices briefly in oil for more flavor. Soup freezes well without lemon and fresh herbs. If soup is too thin, mash more chickpeas or simmer uncovered.

Nutrition

Keywords: Greek chickpea soup, lemony soup, vegan soup, gluten-free soup, 30-minute meal, chickpea soup, easy soup recipe

Find it online: https://chloeplate.com/cozy-lemony-greek-chickpea-soup-easy-30-minute-recipe/