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A bowl of creamy yellow chickpea soup garnished with fresh parsley and lemon slices.
Print Recipe

Greek Chickpea Soup

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Servings: 4 servings
Calories: 350kcal

Ingredients

  • 250 g dried chickpeas, soaked overnight and drained
  • 1 large yellow onion, finely chopped
  • 120 ml extra virgin olive oil
  • 2 cloves garlic , minced
  • 1.5 liters wate r
  • 1 bay lea f
  • 1 teaspoon dried oregano
  • Juice of 2 lemons
  • 1 teaspoon sea salt
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Rinse the pre-soaked chickpeas and drain thoroughly.
  • In a large heavy-bottomed pot, heat 60ml of olive oil over medium heat.
  • Add the chopped onion and sauté for 5 minutes until soft and translucent.
  • Add the minced garlic and chickpeas to the pot, stirring for 1 minute to coat with oil.
  • Pour in the water and add the bay leaf. Bring the mixture to a boil.
  • Reduce heat to low, cover partially, and simmer for 75 to 90 minutes until the chickpeas are tender and the skins are soft.
  • Remove the bay leaf. Stir in the remaining 60ml of olive oil, lemon juice, and dried oregano.
  • Season with salt and pepper. Simmer for an additional 10 minutes to allow the broth to emulsify and thicken.
  • Garnish with fresh parsley and serve hot with crusty bread.