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Greek Chickpea Soup

A delightful and comforting soup made with creamy chickpeas, zesty lemon, and aromatic oregano, perfect for cozy nights or a light lunch.
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Prep Time 13 hours
Cook Time 1 hour
Total Time 14 hours
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1.5 cup dried chickpeas preferably peeled
  • 1 medium onion, chopped adds depth of flavor
  • 2 whole lemons, juiced freshly squeezed for the best flavor
  • 1 teaspoon dried oregano infuses the soup with earthy notes
  • 1 tablespoon flour optional, for thickening
  • ⅓ cup olive oil extra-virgin preferred
  • 2 pieces bay leaves adds warmth and aroma
  • to taste salt and freshly ground pepper for seasoning

Method
 

Preparation
  1. Sort and rinse the dried chickpeas thoroughly. Soak them in a bowl filled with water overnight for about 12-14 hours.
  2. After soaking, strain and rinse the chickpeas. Place them in a pot, cover with water, and bring to a boil for 2-3 minutes. Strain and rinse under tap water again.
Cooking
  1. In a cleaned pot, add the chickpeas, enough water to cover by 1.5 inches, chopped onion, oregano, and bay leaves. Bring to boil, then lower heat to simmer.
  2. Cook until the chickpeas are tender, around 60 minutes.
  3. Once tender, add salt to enhance the flavor.
Blending and Finishing
  1. In a food processor, combine lemon juice, olive oil, and one ladle of cooked chickpeas. Blend until smooth, adding broth if needed.
  2. Pour blended mixture into the chickpea pot, stirring for 2-3 minutes until thickened.
  3. Allow to simmer on very low heat for a few more minutes.
  4. Serve hot with optional drizzle of olive oil and lemon juice.

Notes

For extra flavor, consider adding garlic when sautéing the onions. Adjust the consistency by blending more or fewer chickpeas. Store leftovers in an airtight container for up to 3 days.