This delicious Greek lemon chickpea soup is super easy to make. With simple ingredients, it is creamy, lemony & the perfect comfort soup.
Greek chickpea soup is on the list of unpretentious, simple foods that are delicious with a distinctive flavor. It has a rich, creamy broth and the addition of lemon juice adds brightness and sophistication.
You can tune-up or down how much lemon you want to use. For example, my mother used one lemon; I felt I needed more acidity and added three lemons juiced. Admittedly the lemons I find in Hoboken might be different in potency than the greek lemons my mother used. My suggestion is to experiment and discover what you prefer.
This delicious chickpea soup is pretty simple to make as long as you soak the chickpeas overnight and pre-cook them to help soften their texture.
I personally love food that makes a great leftover. After a day, you can add a cup of the rice of your choice to the soup and create a lovely rice dish. Add some leftover grilled vegetables, some nuts, a sprinkle of feta cheese, and you have a completely different meal.
You may also like
- Try this Greek tomato soup with feta & basil, an ideal partner to crusty bread.
- A wonderful and comforting soup is the traditional Greek chicken soup; it is delicious and humbly perfect.
- A real winner is this red kabocha soup with porcini mushrooms. It is creamy and sophisticated with layers of flavor that leave you satisfied & pleasantly surprised.
Check all the pantry items a Greek kitchen wouldn’t go without.
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Greek Lemon chickpea soup
- 1 lb chickpeas garbanzo beans
- 1 red onion diced
- 1/2 cup olive oil
- 2 bay leaves
- 1 tbsp dry oregano
- fresh ground pepper
for finishing the soup
- juice from 1- 2 lemons
- 1 cup soup broth
- 2 tbsp all purpose flour
- Soak the chickpeas in plenty of water overnight.
- Put them in a large pot cover with water and bring them to a boil. Drain and add them back to the pot. Repeat the same process 2-3 times until they are half cooked. About 20 min each time. Drain chickpeas well and set aside.
- In the same pot, in medium heat, add the olive oil and the the onion.
- Sauté onion until it’s transparent and fragrant. Add the chickpeas, oregano and the bay leaves.
- Sauté everything for a 2-3 minutes then add water to cover chickpeas plus 2 inches.
- Bring to a boil, then lower the heat and cook for about an hour or more if needed until they are tender. Shortly before chickpeas are cooked season with salt and pepper.
- In a bowl add the lemon juice and stir in the flour with a whisk.
- Slowly start adding a little of the soup broth. Keep stirring vigorously. Pour into the soup and mix well.
- Serve hot with smoked herring and onion slices. Don’t forget the crusty bread.