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–+ servings
GREEK CHICKPEA SOUP

GREEK CHICKPEA SOUP: Comfort in Every Creamy Spoonful

A nourishing Greek Chickpea Soup that offers warmth and creaminess, perfect for cold evenings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Soaking Time 12 hours
Total Time 13 hours 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup dried chickpeas soaked overnight
  • 1 medium onion finely chopped
  • 1 medium lemon juiced
  • 1 teaspoon dried oregano
For Thickening (Optional)
  • 1 tablespoon flour
For Flavor and Aroma
  • 2 tablespoons olive oil plus for drizzling
  • 2 leaves bay leaves
  • to taste salt
  • to taste pepper

Equipment

  • Pot
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Sort and rinse the dried chickpeas, then soak them overnight in plenty of water.
  2. Drain the chickpeas, place in a pot, cover with fresh water, and boil for 2-3 minutes.
  3. Return drained chickpeas to pot, cover with water, and add onion, oregano, and bay leaves. Simmer for about 1 hour.
  4. Once chickpeas are soft, season with salt and pepper to taste.
  5. In a food processor, blend lemon juice, olive oil, and a ladle of cooked chickpeas until smooth. Stir back into the pot.
  6. If desired, mix flour with broth and stir into the soup for thickening, and cook until desired consistency.
  7. Simmer the soup gently for an additional 10-15 minutes, stirring occasionally.
  8. Serve hot, drizzling with more olive oil.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 500mgPotassium: 600mgFiber: 12gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Soak chickpeas the night before for optimal texture. Adjust lemon juice to taste for brightness before serving.

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