Greek Chickpea Soup

Course: Soup

Cuisine: Greek

Diet: Vegan

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 497kcal

Author: Shruthi Baskaran-Makanju

Enjoy a cozy and nutritious Greek chickpea soup recipe, perfect for any season. Ideal for meal prep - ready in just 45 minutes!

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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

Storage: Cool soup to room temperature, transfer to an airtight container, label, and refrigerate or freeze. Keep in the fridge for up to 4 days, in the freezer for up to 3 months.

Nutrition