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Easy Greek Lemon Chickpea Soup: Comfort in 30 Minutes

Close-up of a white bowl filled with yellow chickpea soup, orzo pasta, and fresh dill.
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Gather your family around a bowl of this bright, comforting Greek Lemon Chickpea Soup. It uses simple pantry staples to create a hearty, flavorful meal that is ready fast, proving you do not need hours to make something memorable.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, plus more to taste
  • 6 cups vegetable broth
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1/2 cup orzo pasta (optional, for heartiness)
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 2 tablespoons fresh dill, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften. We sauté these first to build a sweet base flavor for your soup.
  2. Add the minced garlic, oregano, and thyme to the pot. Cook for 1 minute more until the garlic smells fragrant. Be careful not to burn the garlic.
  3. Pour in the vegetable broth. Add the rinsed chickpeas, salt, and pepper. Bring the mixture to a boil, then reduce the heat to maintain a simmer.
  4. If you are using orzo, stir it in now. Simmer for 10 to 12 minutes, or until the orzo is tender. If you skip the orzo, simmer for 5 minutes to let the flavors combine.
  5. Remove the pot from the heat. Stir in the fresh lemon juice. Taste the soup and add more salt or pepper if needed. The lemon brightens all the savory flavors.
  6. Ladle the soup into bowls. Garnish each serving with fresh chopped dill before you serve it. This soup pairs well with crusty bread for dipping.

Notes

  • For a creamier texture, scoop out about 1 cup of the soup (including some chickpeas) before adding the lemon, blend it until smooth, and stir it back into the pot.
  • This recipe is naturally vegan and gluten-free if you skip the optional orzo pasta.
  • You can easily double the recipe for meal prep; this soup keeps well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://tastethisplate.com/easy-greek-lemon-chickpea-soup-30-min/