Easy Greek Chickpea Soup

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Comforting, nourishing, and packed with bright Mediterranean flavors, this Easy Greek Chickpea Soup (also known as Revithia) is the kind of meal that warms you from the inside out. With tender chickpeas simmered in a lemony broth and infused with olive oil, garlic, and herbs, it strikes the perfect balance between hearty and refreshing. It’s a humble dish with simple ingredients, but don’t let that fool you—each spoonful bursts with character.

Ideal for a cozy night in or as a light lunch, this soup is naturally vegan, high in protein, and incredibly easy to make. You don’t need any complicated ingredients or advanced skills—just a good pot and a little time. Whether you’re craving something light yet filling or just looking for a quick, healthy dinner, this Greek classic is always a winning choice.

Why You’ll Love This Easy Greek Chickpea Soup

• Lemony, creamy, and deeply satisfying without any dairy.
• Budget-friendly and made from pantry staples.
• Naturally vegan, gluten-free, and protein-rich.
• Perfect for meal prep and even better the next day.
• A Mediterranean comfort food favorite that’s as wholesome as it is delicious.

Preparation Phase & Tools to Use

To make this chickpea soup smooth and stress-free, here are the essential tools:

• Large soup pot or Dutch oven – Crucial for even heat distribution while simmering.
• Wooden spoon or silicone spatula – For stirring without scratching your pot.
• Ladle – Makes it easier to serve and portion out the soup.
• Immersion blender (optional) – For those who want a creamier texture by blending part of the soup.
• Citrus juicer – Helps extract every drop of lemon juice effortlessly.

Each tool plays a key role in making prep and cooking efficient and enjoyable. A good soup pot ensures nothing sticks or burns, and the immersion blender gives you control over the texture without extra cleanup.

Preparation Tips

If using dried chickpeas, soak them overnight for the creamiest texture. However, canned chickpeas work great for a quicker version. Sauté your aromatics slowly to deepen the flavor base, and always add the lemon juice at the end to preserve its brightness. For an extra touch of authenticity, finish with a drizzle of good-quality olive oil and a sprinkle of fresh dill or parsley. Taste as you go—seasoning is everything in a dish this simple.

Ingredients for this Easy Greek Chickpea Soup

• 2 tablespoons extra virgin olive oil (plus more for drizzling)
• 1 medium yellow onion, finely chopped
• 2 medium carrots, thinly sliced
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground turmeric (optional for color and health benefits)
• 1/2 teaspoon crushed red pepper flakes (optional for heat)
• 3 cups cooked chickpeas (or 2 cans, drained and rinsed)
• 4 cups vegetable broth (or water with bouillon)
• Zest of 1 lemon
• Juice of 2 lemons (adjust to taste)
• Salt and black pepper, to taste
• 2 tablespoons fresh dill or parsley, finely chopped (for garnish)

Step 1: Sauté Aromatics

Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and sliced carrots. Sauté for about 6–8 minutes, until softened and translucent.

Step 2: Add Garlic and Spices

Stir in the minced garlic, oregano, turmeric, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant, stirring continuously to avoid burning the garlic.

Step 3: Add Chickpeas and Simmer

Add the cooked chickpeas to the pot and stir to coat them in the aromatic base. Pour in the vegetable broth, bring the soup to a boil, then reduce to a gentle simmer. Let it cook uncovered for 20–25 minutes, allowing flavors to meld and the soup to slightly thicken.

Step 4: Blend (Optional)

For a creamy texture, use an immersion blender to blend a portion of the soup directly in the pot. Alternatively, transfer 1–2 cups of the soup to a blender, puree it, and return it to the pot. This creates a creamier consistency without losing the chunkiness of whole chickpeas.

Step 5: Finish with Lemon and Herbs

Once the soup has reached your desired consistency, stir in the lemon zest and juice. Taste and adjust seasoning with salt and pepper. Remove from heat.

Step 6: Serve and Garnish

Ladle the soup into bowls, drizzle with a bit of olive oil, and sprinkle with chopped dill or parsley. Serve warm with crusty bread or pita on the side for a hearty, satisfying meal.

Notes

This Easy Greek Chickpea Soup is even better the next day, as the flavors deepen overnight. It’s highly adaptable—feel free to add greens like spinach or kale in the last few minutes of cooking for a nutrition boost. You can also swap in cooked rice or orzo to make it more filling. If you’re aiming for extra creaminess, blending a larger portion of the soup works beautifully.

Watch Out for These Mistakes While Cooking

• Skipping the sauté phase: This step is crucial to building flavor. Don’t rush it.
• Boiling after lemon juice: Always add lemon juice at the end—boiling it can cause bitterness.
• Using low-quality olive oil: A good finishing oil enhances flavor significantly.
• Over-blending: You want a creamy texture, not baby food. Pulse lightly if blending.
• Under-seasoning: Chickpeas can be bland without enough salt and acid—taste and adjust often.

Storage Instructions

Store leftover chickpea soup in an airtight container in the fridge for up to 5 days. The flavor improves over time. To freeze, let it cool completely and portion into freezer-safe containers or bags. Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it thickens too much.

Estimated Nutrition

• Serving Size: 1.5 cups
• Calories: ~280
• Protein: 11g
• Fat: 9g
• Saturated Fat: 1.2g
• Unsaturated Fat: 7.8g
• Carbohydrates: 35g
• Fiber: 9g
• Sugar: 5g
• Sodium: 680mg
• Cholesterol: 0mg

Frequently Asked Questions

Can I use canned chickpeas instead of dried?

Yes! Canned chickpeas make this recipe quick and easy. Just drain and rinse before using.

What if I don’t have an immersion blender?

You can mash some chickpeas with a fork or blend a portion in a regular blender, then return it to the pot.

Is this soup gluten-free?

Yes, it’s naturally gluten-free. Just make sure any broth or bouillon used is certified gluten-free.

Can I add other vegetables?

Absolutely. Celery, zucchini, or greens like spinach can be great additions.

How do I make it spicier?

Add more red pepper flakes or a pinch of cayenne to boost the heat.

Can I make this in a slow cooker?

Yes, just sauté the aromatics first and then transfer everything to the slow cooker. Cook on low for 6–8 hours.

Is it okay to use lemon juice from a bottle?

Fresh lemon juice is highly recommended for the best flavor, but bottled can work in a pinch.

What should I serve with it?

Crusty bread, pita, or a simple Greek salad pairs wonderfully with this soup.

Conclusion

Easy Greek Chickpea Soup is the kind of dish that proves comfort food can be both simple and nourishing. With its velvety lemony broth, hearty chickpeas, and aromatic herbs, it’s a satisfying bowlful that works for any season. Whether you’re new to Mediterranean cooking or a seasoned home cook, this recipe delivers bold flavor with minimal effort—one you’ll turn to again and again.

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