Greek Chickpea Soup with Lemon -A fragrant blend of chickpeas, fresh herbs, and the zesty kick of lemon creating a symphony of flavors. It’s a journey to the sun-kissed shores of Greece in every spoonful.
Get ready to elevate your soup game with a burst of Mediterranean goodness! 🥄✨
Ingredients
- ½ cup olive oil + extra 2 tbsps, divided
- 1 large red onion
- 2 cloves garlic
- 2 celery sticks
- 1 carrot
- 2 tbsps oregano
- 1 sprig rosemary, needles only, minced
- 1 bay leaf
- 2 x 400 g (14 oz) chickpea cans (or 450 g / 1 lb dry chickpeas)
- 750 ml (3 cups) vegetable stock
- 2 lemons, juice of
- Fresh parsley, optional
Instructions:
Step 1: Heat the olive oil in a large pot and fry the onion over medium heat for 1-2 minutes until it softens.
Step 2: Add the garlic and continue to cook for 30 seconds until fragrant.
Step 3: Add the carrot and celery to the pot together with the oregano, rosemary and bay leaf. Stir well and tip in the chickpeas and vegetable stock.
Step 4: Stir well and bring to a simmer. Lower the heat and cook for 25-30 minutes with a lid on.
Step 5: When the soup is done, turn off the heat. Add the extra two tablespoons of olive oil, lemon juice and chopped parsley if you want and stir well. Season to taste with salt and freshly ground black pepper and serve with crusty bread on its own.
Nutrition Information:
- Yield: 4 Serving Size: 1
- Amount Per Serving:
- Calories: 350Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 600mgCarbohydrates: 55gFiber: 13gSugar: 18gProtein: 13g
Frequently Asked Questions:
What type of chickpeas should I use for Greek Chickpea Soup with Lemon?
You can use either canned chickpeas or dried chickpeas. If using canned, ensure they are drained and rinsed. If using dried chickpeas, soak them overnight before cooking.
Can I use other herbs in place of oregano and rosemary?
Certainly! While oregano and rosemary provide a distinctive flavor, you can experiment with thyme, basil, or even a Mediterranean herb blend for variations.
Is it necessary to use vegetable stock, or can I substitute with chicken stock?
You can substitute vegetable stock with chicken stock if you prefer. Both options work well, and the choice depends on your taste preference.
Can I make this soup ahead of time?
Absolutely! In fact, the flavors tend to deepen when allowed to sit. Prepare the soup, refrigerate, and reheat when ready to serve.
Is the lemon juice essential, or can I skip it?
The lemon juice adds brightness and acidity to the soup. It’s a key component, but you can adjust the quantity based on your taste.
Can I freeze Greek Chickpea Soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers. Reheat on the stovetop or in the microwave when ready to eat.
What’s the purpose of extra olive oil at the end?
The extra olive oil added at the end enhances the soup’s richness and imparts a robust flavor. It’s a traditional finishing touch in many Mediterranean dishes.
Can I add additional vegetables to the soup?
Certainly! While the recipe includes classic ingredients, feel free to add zucchini, spinach, or other veggies you enjoy for extra nutrition.
What’s the role of bay leaf in the soup?
Bay leaf adds a subtle earthy flavor to the soup. Remember to remove it before serving, as it’s not meant to be eaten.
Can I omit the fresh parsley if I don’t have it?
While fresh parsley adds freshness, you can still enjoy the soup without it. Consider using other fresh herbs like cilantro or chives if available.
Greek Chickpea Soup with Lemon
Ingredients
- ½ cup olive oil + extra 2 tbsps, divided
- 1 large red onion
- 2 cloves garlic
- 2 celery sticks
- 1 carrot
- 2 tbsps oregano
- 1 sprig rosemary needles only, minced
- 1 bay leaf
- 2 x 400 g (14 oz) chickpea cans (or 450 g / 1 lb dry chickpeas)
- 750 ml 3 cups vegetable stock
- 2 lemons juice of
- Fresh parsley, optional
Instructions
- Step 1: Heat the olive oil in a large pot and fry the onion over medium heat for 1-2 minutes until it softens.
- Step 2: Add the garlic and continue to cook for 30 seconds until fragrant.
- Step 3: Add the carrot and celery to the pot together with the oregano, rosemary and bay leaf. Stir well and tip in the chickpeas and vegetable stock.
- Step 4: Stir well and bring to a simmer. Lower the heat and cook for 25-30 minutes with a lid on.
- Step 5: When the soup is done, turn off the heat. Add the extra two tablespoons of olive oil, lemon juice and chopped parsley if you want and stir well. Season to taste with salt and freshly ground black pepper and serve with crusty bread on its own.
