Name: Easy Greek Chickpea Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
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

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.