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Greek Chickpea Soup with Lemon
Greek Chickpea Soup with Lemon

Greek Chickpea Soup with Lemon
Greek Chickpea Soup with Lemon
Source
Ingredients:
1
Servings
  • 240
    ml
     dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
  • 1
    item
     medium onion, finely chopped
  • 2
    clove
     garlic, minced
  • 1
    item
     large carrot, diced
  • 2
    item
     stalks celery, diced
  • 60
    ml
     extra virgin olive oil
  • 120
    ml
     fresh lemon juice (adjust to taste)
  • 1440
    ml
     vegetable broth or water
  • 1
    tsp
     dried oregano
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley or dill for garnish
Greek Chickpea Soup with Lemon
Instructions:
  1. Preparation: If using dried chickpeas, rinse and soak them in water overnight. Drain and rinse them again before cooking.
  2. Sautéing Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
  3. Cooking Chickpeas: Add the soaked chickpeas (or canned chickpeas) to the pot. Pour in the vegetable broth or water, and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 60-90 minutes if using dried chickpeas, or 30 minutes if using canned chickpeas, until the chickpeas are tender.
  4. Seasoning and Lemon: Stir in the dried oregano, salt, and pepper. Add the lemon juice gradually, tasting as you go to reach your desired level of tanginess.
  5. Adjusting Consistency: For a creamier texture, use an immersion blender to blend part of the soup, or blend a few cups in a regular blender and return it to the pot.
  6. Finishing Touches: Adjust the seasoning as needed. Serve hot, garnished with fresh parsley or dill and a drizzle of olive oil.
  • 240
    ml
     dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
  • 1
    item
     medium onion, finely chopped
  • 2
    clove
     garlic, minced
  • 1
    item
     large carrot, diced
  • 2
    item
     stalks celery, diced
  • 60
    ml
     extra virgin olive oil
  • 120
    ml
     fresh lemon juice (adjust to taste)
  • 1440
    ml
     vegetable broth or water
  • 1
    tsp
     dried oregano
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley or dill for garnish
1
Servings
0

Preparation: If using dried chickpeas, rinse and soak them in water overnight. Drain and rinse them again before cooking.

Sautéing Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.

Cooking Chickpeas: Add the soaked chickpeas (or canned chickpeas) to the pot. Pour in the vegetable broth or water, and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 60-90 minutes if using dried chickpeas, or 30 minutes if using canned chickpeas, until the chickpeas are tender.

Seasoning and Lemon: Stir in the dried oregano, salt, and pepper. Add the lemon juice gradually, tasting as you go to reach your desired level of tanginess.

Adjusting Consistency: For a creamier texture, use an immersion blender to blend part of the soup, or blend a few cups in a regular blender and return it to the pot.

Finishing Touches: Adjust the seasoning as needed. Serve hot, garnished with fresh parsley or dill and a drizzle of olive oil.

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