There’s something truly magical about a warm bowl of soup, especially on a chilly day. For me, nothing quite beats the heartwarming flavors of this Greek Chickpea Soup with Lemon & Oregano. I first tried this recipe during a cozy gathering with friends, when someone brought a huge pot filled to the brim with this aromatic soup. We huddled in the kitchen, laughing and dipping crusty bread into our bowls, and it quickly became my go-to comfort food. I knew I had to recreate that experience at home and blissfully, it turned out just as good, if not better!
What I love most about this soup is its versatility—you can make it as hearty or as brothy as you like! Whether you’ve got dried chickpeas lounging in your pantry or canned ones in the cupboard, this recipe has got your back. Plus, the bright lemony zing combined with fragrant oregano truly makes each spoonful an uplifting experience. Ready to dive in? Let’s unpack the ingredients and get cooking!
What’s in Greek Chickpea Soup with Lemon & Oregano?
- Dried chickpeas: A nutritious powerhouse, packed with protein and fiber. If you’re in a pinch, you can easily swap these for canned chickpeas. Just remember to drain and rinse well!
- Vegetable broth: I always opt for low-sodium broth to keep things flavorful without going overboard on salt. You can use water too if you don’t have broth—you might just want to enhance it with extra seasonings.
- Onion: A finely chopped medium onion adds a sweet and savory base to the soup when sautéed.
- Garlic: Fresh minced garlic is non-negotiable! It adds a lovely aromatic depth that elevates everything.
- Carrots and potatoes: Both are a fantastic combo for hearty soups. They become tender and delicious as they simmer away in the broth.
- Celery: The crispy crunch of chopped celery adds texture and a lovely freshness!
- Dried oregano: This classic herb gives the soup that distinct Mediterranean flair.
- Lemon: Using both juice and zest gives a bright, tart flavor that lightens the dish wonderfully!
- Olive oil: A drizzle of good quality extra virgin olive oil brings richness and body to the soup.
- Salt and pepper: Don’t forget these guys for seasoning to taste!
- Fresh oregano or parsley: These garnishes are optional but they add a pop of color and freshness to each bowl.
Is Greek Chickpea Soup Good for You?
Oh, you bet it is! This Greek Chickpea Soup is not just delicious; it’s also packed with health benefits. Chickpeas are a great source of plant-based protein and fiber, making them perfect for a filling meal. The addition of vegetable broth and fresh vegetables like carrots and celery means you’re getting a wealth of vitamins and minerals.
The lemon adds a splash of vitamin C and aids digestion, while oregano has antioxidant properties. If you’re easing up on carbs, you could enjoy this chunky goodness just as it is, or blend it for a smooth soup without the added heft. Just keep in mind that if you’re using canned chickpeas, check the label for added sodium and sugars for a healthier choice.
Ingredients List
- 1 cup dried chickpeas (or two 15 oz cans of chickpeas, drained and rinsed)
- 4 cups vegetable broth (or water)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 1 cup celery, chopped
- 1 tsp dried oregano
- 1 lemon (juice and zest)
- ¼ cup olive oil
- Salt and pepper to taste
- Fresh oregano or parsley for garnish (optional)
How to Make Greek Chickpea Soup with Lemon & Oregano?
- Prepare the Chickpeas: If you’re using dried chickpeas, make sure to soak them in water overnight. Drain and rinse before cooking them in a pot of boiling water until tender (about 1-2 hours). If using canned chickpeas, no need to cook—just drain and rinse!
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, celery, and potatoes. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Add Chickpeas: Stir in the cooked or canned chickpeas, then pour in the vegetable broth (or water). Add in dried oregano, salt, and pepper to taste.
- Simmer: Bring the mixture to a boil, then reduce heat and let simmer for about 20-30 minutes or until all the vegetables are nicely tender.
- Add Lemon: Stir in the lemon juice and zest. Adjust seasoning with more salt, pepper, or lemon juice as needed.
- Blend (Optional): For a creamier soup, you can blend a portion of the soup or use an immersion blender to reach your desired consistency.
- Serve: Ladle the soup into bowls, drizzle with a touch more olive oil, and garnish with fresh oregano or parsley if you fancy.
Soup-er Helpful Tips!
- If you want to make this dish even heartier, feel free to add in other veggies like spinach or zucchini. They’ll wilt in beautifully!
- It’s a fantastic dish to make ahead of time. It keeps well in the fridge for up to 3 days, and the flavors deepen as it sits!
- Pair it with crusty bread for dipping, creating the perfect comfort meal for chilly evenings.
So there you have it—a delightful and nourishing Greek Chickpea Soup with Lemon & Oregano that’s sure to warm your soul. I encourage you to try this recipe—you won’t be disappointed! And if you do, I’d love to hear how it turned out for you, so feel free to share your experience! Happy cooking!
