Greek chickpea soup is a warm and hearty dish that’s easy to make and packed with savory flavors. It’s made with simple, nutritious ingredients and ready in less than an hour. Serve it with crusty bread for a satisfying meal!
Why you’ll love this recipe
- Packed with flavor and nutrients. This recipe is made with hearty vegetables full of protein, fiber, and other nutrients.
- Easy make ahead dish. Make a big batch of chickpea soup and store it in the fridge. It’s perfect for meal prepping, and the best part is that it tastes even better after a day or two!
- Naturally vegan and gluten-free! This recipe uses simple ingredients that are plant-based. Also, no ingredients with gluten here!
Ingredients and notes
To make this Greek chickpea soup recipe, you’ll need canned chickpeas, vegetable stock, olive oil, onion, garlic cloves, a celery stick, a carrot, lemon juice, dried oregano, rosemary leaves, fresh dill, salt, and black pepper.
Variations & Substitutions
- Chickpeas. Use canned chickpeas, but make sure to drain and rinse them before use. If you have more time on your hands, you can also use dried chickpeas soaked overnight.
- Vegetable stock. Use homemade or store-bought vegetable stock.
- Vegetables. Onions, garlic, carrots, and celery add the perfect flavor and texture to this recipe. If you want to add more veggies, you can also use sweet potatoes, spinach, kale, and tomatoes.
- Lemon. Use fresh or bottled lemon juice to add a burst of zesty flavor.
- Herbs. I used fresh rosemary and dill, as well as dried oregano. You can also use fresh parsley.
- Seasonings. I only seasoned my soup with salt and pepper, but you can add garlic powder, onion powder, and red pepper flakes for spice.
How to make Greek chickpea soup
Step 1:
Heat half of the olive oil in a large pot over medium heat. Sauté the onion for 1-2 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
Step 2:
Add carrots, celery, oregano and rosemary to the pot. Stir in chickpeas and vegetable stock, salt and pepper. Bring to a simmer, covered for 25-30 minutes.
Step 3:
Once the soup is cooked, turn off the heat. Adjust for salt and pepper, add the lemon juice, remaining olive oil and chopped dill leaves if desired.
👩🏽🍳 Tips for the best Greek chickpea soup
⭐ Simmer the soup slowly over low heat to let the flavors combine and prevent the chickpeas from becoming mushy.
- Make your own homemade vegetable stock for a richer, more flavorful broth. Use a combination of
- Cut vegetables in uniform sizes. Cut the carrots and celery into 1/4-inch thick slices for even cooking! For a finer texture, dice them into smaller pieces.
How to serve Greek chickpea soup
Greek chickpea soup is the perfect warm and comforting dish for chill days. It’s a delicious appetizer or light dinner. Serve it with crusty bread, or homemade naan with hummus, a simple caesar salad or chopped salad. I love it as an appetizer for my favorite pasta dishes like this lemon ricotta pasta or pasta alla norma.
Storage and reheating suggestions
To store leftovers, cool the soup to room temperature, then transfer to an airtight container.
Refrigerate for 3-4 days or freeze for up to 3 months. If frozen, thaw overnight before reheating on the stove or in the microwave.
More delicious soup recipes
If you like this recipe, check out my other soup recipes:
Hummus and Falafel
Authentic Chana Masala
Roasted Chana (Crispy Indian Chickpeas!)
Shiro Wat (Ethiopian Chickpea Stew)
Greek Chickpea Soup
Ingredients
- ¼ cup olive oil, divided
- 1 onion, medium, chopped
- 2 cloves garlic, minced
- 1 carrot, medium, sliced
- 1 celery stick, chopped
- 2 tablespoons dried oregano
- 1 rosemary sprig , leaves only, minced
- 28 oz chickpeas, 2 cans, drained and rinsed
- 3 cups vegetable stock, unsalted
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 lemons, juice
- 1 tablespoon fresh dill, optional
Instructions
- Heat half of the olive oil in a large pot over medium heat. Sauté the onion for 1-2 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
- Add carrots, celery, oregano and rosemary to the pot. Stir in chickpeas and vegetable stock, salt and pepper. Bring to a simmer, covered for 25-30 minutes.
- Once the soup is cooked, turn off the heat. Adjust for salt and pepper, add the lemon juice, remaining olive oil and chopped dill leaves if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just found your website and have copied a few recipes. They look so delicious and healthy. Going to make the Greek Chickpea Soup this weekend. Thank you for your great recipes
Hope you love it!
I love to make this BUT i do not like rosemary, Any sub
Thanks
Hi! You can use thyme or just leave it out! It’ll still taste great 🙂