Greek Chickpea Soup Recipe
If you’re searching for a bowlful of Mediterranean comfort, Greek Chickpea Soup is here to win your heart! This classic dish, called “Revithia Soupa” in Greece, is a velvety, lemony, and soul-nourishing soup made with simple pantry ingredients. Whether you’re a dedicated soup lover or simply craving something wholesome and vibrant, Greek Chickpea Soup is the perfect marriage of creamy chickpeas, bright citrus, and aromatic herbs that will transport you straight to a sun-drenched Greek island with every spoonful.
Ingredients You’ll Need
The everyday pantry ingredients for Greek Chickpea Soup may seem humble, but they magically transform into a dish packed with fragrance, heartiness, and vivacious flavor. Each ingredient plays a starring role in creating that perfect balance of creaminess, zing, and herbaceous warmth.
- Chickpeas (1½ cup/300g dried, preferably peeled): Dried chickpeas yield the best texture and a fuller, nuttier taste; peeling makes the soup extra smooth and gentle on the stomach.
- Onion (chopped): Provides a soft, sweet undertone to the broth that rounds out the earthiness of the chickpeas.
- Lemons (juice of 2): The brightness of fresh lemon juice lifts the soup and provides that signature Greek zing.
- Oregano (1 tsp, dried): Adds a subtle herbal note and an unmistakable Mediterranean aroma.
- Flour (1 tbsp, optional): Used if you prefer a silkier, slightly thicker consistency; easily omitted for a gluten-free version.
- Olive oil (⅓ cup): Rich, fruity olive oil is key for a balanced, luscious texture and that unmissable Greek flavor.
- Bay leaves (2): Create a delicate, woodsy anchor that tethers all the flavors together.
- Salt and freshly ground pepper (to taste): These final seasonings enhance and harmonize every flavor in the soup.
How to Make Greek Chickpea Soup
Step 1: Soak and Prep the Chickpeas
Pick through your dried chickpeas to remove any little stones or debris, then rinse well. Place them in a large bowl with plenty of fresh water (they’ll double in size!) and leave them to soak overnight for at least 12 to 14 hours. After soaking, drain and rinse them, gently rubbing the chickpeas between your palms under running water to help remove any stubborn skins — this extra step is what gives your Greek Chickpea Soup a supremely creamy finish.
Step 2: Quick Boil and Rinse
Add the soaked chickpeas to a large pot and cover them generously with water. Bring to a boil over high heat for two to three minutes. This “shock” boils away bitterness and any lingering skins. Drain the chickpeas, rinse them well under tap water, and be sure to clean your pot before moving on. This simple extra step keeps your soup tasting pure and clean.
Step 3: Slow Simmer with Aromatics
Return the chickpeas to the cleaned pot and cover them with fresh water, at least 1.5 inches (4cm) above the chickpeas. Toss in the chopped onion, dried oregano, and bay leaves. Bring to a gentle simmer, then lower the heat so it’s just bubbling softly. Slow cook for about an hour, checking occasionally; you may need to add a splash more water if it gets too thick. By the end, the chickpeas should be meltingly tender and the liquid golden and aromatic.
Step 4: Thicken the Soup (No Flour Method)
Once the chickpeas are tender, add salt to taste. For a naturally creamy Greek Chickpea Soup, scoop out a ladleful of cooked chickpeas and pop them into a food processor with the lemon juice and olive oil. Blend until silky smooth, adding a spoonful or two of broth if needed. Gently pour this luscious mixture back into the soup, stirring softly for a few minutes while it thickens and turns delightfully creamy. Let everything simmer on ultra-low heat until the flavors meld and the soup reaches your ideal consistency.
Step 5: Thicken the Soup (With Flour Option)
If you’d like a slightly richer texture, blend the lemon juice with the flour in a small bowl until smooth. Gradually whisk in a little hot chickpea broth to temper the mixture, then pour it slowly into your simmering pot, followed by the olive oil. Stir gently until the soup thickens, adjusting to your desired consistency. Allow to simmer for a few minutes more on low heat so the lemon and flour combine beautifully, then remove from heat. Both versions are divine — it just depends whether you’re craving silkiness or pure plant-forward creaminess.
Step 6: Finishing Touches
Before serving, taste and adjust seasoning with more salt, pepper, or lemon juice if desired. For the most authentic Greek Chickpea Soup experience, drizzle each bowl with a swirl of extra virgin olive oil and a squeeze of lemon juice. Serve piping hot and prepare for a chorus of “Yum!” from your table.
How to Serve Greek Chickpea Soup
Garnishes
Top your Greek Chickpea Soup with chopped fresh parsley, extra oregano, a little lemon zest, or a sprinkle of freshly cracked black pepper. A flourish of fruity olive oil or a scattering of chili flakes gives each bowl a dazzling finishing touch — it’s both beautiful and extra tasty!
Side Dishes
Pair Greek Chickpea Soup with thick slices of crusty bread for dipping, or tuck in some warm pita for true Greek flair. A crisp cucumber-tomato salad, tangy feta, or a simple plate of olives rounds out the meal, making it feel like a feast straight out of a Greek taverna.
Creative Ways to Present
Ladle your soup into rustic bowls and serve with lemon wedges and a tiny jug of olive oil for drizzling. For special occasions, serve it in small cups as a starter, or accompanied by a mezze platter of marinated veggies, olives, and toasted nuts to really impress your guests.
Make Ahead and Storage
Storing Leftovers
Greek Chickpea Soup keeps beautifully in the fridge for up to four days. Store it in an airtight container, and the flavors will only deepen and mellow overnight — it might taste even more delicious the second time around!
Freezing
This soup is freezer-friendly! Cool completely, then transfer to freezer-safe containers, leaving a little space for expansion. Freeze for up to three months. Defrost overnight in the fridge before reheating for the best texture and flavor.
Reheating
Warm the soup gently on the stovetop over low heat, stirring occasionally and adding a splash of water if it has thickened. A quick, fresh squeeze of lemon juice and a trickle of olive oil right before serving will revive its bright, zingy character beautifully.
FAQs
Can I use canned chickpeas instead of dried?
Absolutely! If you’re in a hurry, canned chickpeas work in a pinch. Just rinse them well and reduce the simmering time since they’re already cooked. The texture won’t be as creamy as using dried chickpeas, but your Greek Chickpea Soup will still be delicious and deeply satisfying.
Is it essential to peel the chickpeas?
It’s not mandatory, but peeling the chickpeas results in a much smoother, creamier soup. If you’re short on time or patience, don’t worry — the soup will still be tasty, just with a bit more rustic texture.
How do I make this recipe gluten-free?
Just skip the optional flour thickening step and use the flour-free method with blended chickpeas, lemon, and olive oil. Greek Chickpea Soup is naturally gluten-free this way, and still wonderfully creamy.
Can I add other vegetables to this soup?
While tradition keeps it simple, feel free to add a diced carrot or a celery stalk to the simmering broth if you want an extra layer of sweetness and depth. Just remember, the star of Greek Chickpea Soup should always be those tender, lemony chickpeas!
What’s the best olive oil for this recipe?
Use a good-quality extra virgin olive oil for both taste and health benefits. A fruity Greek olive oil will make your soup taste especially authentic.
Final Thoughts
I can’t recommend Greek Chickpea Soup enough when you’re craving something hearty, healthy, and brimming with luminous flavors. It’s a comfort food that feels like a warm hug from the Mediterranean. Give it a try, and let this bowl of Greek sunshine brighten your table and your day!
Print
Greek Chickpea Soup Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Greek Chickpea Soup is a comforting and hearty dish that is bursting with fresh flavors of lemon and oregano. The creamy texture of the soup comes from blending chickpeas with olive oil and lemon juice. Perfect for a cozy meal on a chilly evening!
Ingredients
For the Soup:
- 1½ cup (300g) dried chickpeas (preferably peeled)
- 1 onion, chopped
- 2 lemons (the juice)*
- 1 teaspoon oregano, dried
- 2 bay leaves
- Salt and freshly ground pepper, to taste
For Thickening Without Flour:
- 1 tablespoon flour (optional)
- ⅓ cup olive oil
Instructions
- Prepare Chickpeas: Sort and rinse chickpeas thoroughly. Soak overnight in water, then remove skins if any.
- Boil Chickpeas: Boil chickpeas briefly, rinse, and clean pot.
- Cook Soup: In a pot, simmer chickpeas with water, onion, oregano, and bay leaves until tender.
- Thicken Without Flour: Blend lemon juice, olive oil, and some cooked chickpeas. Add mixture to soup and simmer.
- Thicken With Flour: Mix lemon juice and flour, add to soup with olive oil, and simmer until thickened.
- Serve: Season to taste, simmer briefly, then serve hot. Drizzle with extra olive oil and lemon juice if desired.
Notes
- You can adjust the thickness of the soup by controlling the amount of lemon-olive oil-chickpea mixture or flour added.
- For a more intense lemon flavor, add lemon zest to the soup.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Greek Chickpea Soup, Lemon Chickpea Soup, Healthy Soup Recipe
