Hey y'all! If you're craving comfort in a bowl that’s hearty, healthy, and bursting with Mediterranean flavors, this Easy Greek Chickpea Soup is a total winner. It’s packed with protein-rich chickpeas, zesty lemon, and fresh herbs—ideal for busy weeknights, cozy lunches, or family gatherings. Plus, it's super simple to whip up with pantry staples. Let’s get cooking!
Why You’ll Love This
- Quick & Easy: Ready in just 45 minutes, perfect for fuss-free meals.
- Nutritious: Packed with fiber, plant-based protein, and vitamins.
- Cozy Comfort: Creamy texture and bright flavors satisfy every craving.
- Kid-Friendly & Vegan: Crowd-pleaser that fits many dietary needs.
- Budget-Friendly: Uses affordable pantry staples with a gourmet twist.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 1 bay leaf
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 5 cups vegetable broth
- Juice and zest of 1 lemon
- ¼ cup chopped fresh dill (plus more for serving)
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
How to Make Easy Greek Chickpea Soup
Step 1: Sauté the Aromatics
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring often, until vegetables are softened and the onion is translucent.
Step 2: Boost the Flavor
Add the minced garlic, oregano, thyme, cumin, smoked paprika, and bay leaf. Cook, stirring, for 1 minute until fragrant.
Step 3: Simmer the Soup
Add the chickpeas and vegetable broth to the pot. Bring to a boil, then reduce the heat to low. Simmer uncovered for 25 minutes until the vegetables are tender and the flavors meld.
Step 4: Blend for Creaminess
Remove the bay leaf. Use an immersion blender to puree about one-third of the soup right in the pot (or transfer 2-3 cups to a blender, then return to the pot). This makes the soup delightfully creamy while leaving plenty of texture.
Step 5: Finish with Fresh Lemon & Dill
Stir in the lemon juice, lemon zest, and fresh dill. Season with salt and pepper to taste. Warm through for 2 minutes, then ladle into bowls. Serve hot with extra dill and lemon wedges.
Notes
- If you want a thicker soup, puree more chickpeas before adding the lemon and dill.
- For extra richness, finish with a drizzle of good quality olive oil just before serving.
- Soup will taste even better the next day as flavors develop!
Variations
- Greens Boost: Stir in 2 cups chopped spinach or kale in the last 5 minutes of simmering.
- Orzo Addition: Add ½ cup orzo pasta for a heartier bite (increase broth as needed).
- Spicy Kick: Add a pinch of crushed red pepper flakes with the other spices.
Required Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Immersion blender or standard blender
- Sharp knife & cutting board
Storage Instructions
- Let the soup cool completely before transferring to an airtight container.
- Keep in the refrigerator for up to 4 days.
- Freeze for up to 2 months—defrost in the fridge overnight and reheat gently on the stove.
Serving Suggestions
- Serve with warm crusty bread or pita for dipping.
- Top with extra fresh dill, cracked black pepper, and a drizzle of olive oil.
- Pair with Greek salad or a side of marinated olives.
Pro Tips
- Use freshly squeezed lemon for the best, brightest flavor.
- Don’t skip the dill—it brings the quintessential Greek flair!
- Add the lemon juice at the end to keep the flavors vibrant (no bitterness).
Frequently Asked Questions
- Can I use dried chickpeas instead of canned?
- Yes, soak and cook 1 cup dried chickpeas until tender, then use as directed.
- Is this soup gluten-free?
- Absolutely! Just make sure your vegetable broth is certified gluten-free.
- How can I make it oil-free?
- Sauté veggies in a splash of water or broth instead of olive oil.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 1 bay leaf
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 5 cups vegetable broth
- Juice and zest of 1 lemon
- ¼ cup chopped fresh dill (plus more for serving)
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
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1Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring often, until vegetables are softened and the onion is translucent.
-
2Add the minced garlic, oregano, thyme, cumin, smoked paprika, and bay leaf. Cook, stirring, for 1 minute until fragrant.
-
3Add the chickpeas and vegetable broth to the pot. Bring to a boil, then reduce the heat to low. Simmer uncovered for 25 minutes until the vegetables are tender and the flavors meld.
-
4Remove the bay leaf. Use an immersion blender to puree about one-third of the soup right in the pot (or transfer 2-3 cups to a blender, then return to the pot). This makes the soup delightfully creamy while leaving plenty of texture.
-
5Stir in the lemon juice, lemon zest, and fresh dill. Season with salt and pepper to taste. Warm through for 2 minutes, then ladle into bowls. Serve hot with extra dill and lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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