Greek Chickpea Soup with Lemon and Oregano Recipe

Introduction

Greek Chickpea Soup with Lemon & Oregano is a comforting and flavorful dish perfect for any season. This hearty soup blends tender chickpeas with bright lemon and aromatic oregano, creating a classic Mediterranean meal that is both nourishing and satisfying.

Ingredients

• 500 grams (3 cups) dried chickpeas (soaked in plenty of water overnight)
• 120 grams (medium-sized) onion (minced)
• 2 small garlic cloves (minced)
• 180 grams (14 tablespoons) extra virgin olive oil
• 1250 ml (5 cups) hot water or stock (vegetable or chicken)
• 3 tablespoons dried oregano
• 3-4 tablespoons fresh lemon juice
• Salt and pepper to taste

Instructions

1. Step 1: Rinse the soaked chickpeas and bring them to a boil in plenty of water. Cook for 2 minutes, then drain using a strainer.
2. Step 2: To prepare on the stovetop, heat 5 tablespoons of olive oil in a large cooking pot over high heat. Add the minced onion and garlic, sautéing until golden.
3. Step 3: Add the drained chickpeas to the pot with 5 cups of hot water or stock. Season with salt and pepper. Cover and simmer on low heat for 2 to 3 hours, or until chickpeas are tender.
4. Step 4: Stir in the remaining olive oil. Increase heat to medium and cook uncovered, stirring often, for 15–20 minutes until the soup thickens.
5. Step 5: Add the fresh lemon juice and dried oregano. Cook for another 2 minutes, then remove from heat and let the soup rest for 5 minutes before serving.
6. Step 6: For Instant Pot or pressure cooker method, heat 5 tablespoons olive oil using the sauté function for 5 minutes. Sauté onion and garlic until golden.
7. Step 7: Add drained chickpeas, 5 cups hot water or stock, salt, and pepper. Pressure cook on high for 20 minutes, then perform an instant release.
8. Step 8: Add remaining olive oil. Either transfer soup carefully to a pot to thicken over medium heat uncovered for 15 minutes or use the sauté function on the Instant Pot for 15 minutes. In the last 2 minutes, add lemon juice and oregano.
9. Step 9: Allow the soup to sit for 5 minutes before serving. For thicker texture, blend a ladle or two of soup in a blender and mix it back in.

Tips & Variations

• Use vegetable broth for a vegetarian version or chicken broth for added richness.
• If you prefer a creamier consistency, blend part of the soup and stir it back in.
• Add a pinch of red pepper flakes for a spicy kick.
• Fresh oregano can be used instead of dried; add it at the very end to preserve its flavor.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a little water or broth if needed to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

Yes, you can use canned chickpeas to save time. Reduce the cooking time and add them towards the end of the sautéing step just to warm through.

What can I use if I don’t have oregano?

Thyme or marjoram are good substitutes if you don’t have oregano, though the flavor will be slightly different. Fresh herbs added at the end work best.

Greek Chickpea Soup with Lemon and Oregano Recipe

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A comforting and hearty Greek Chickpea Soup infused with fresh lemon juice and aromatic oregano, cooked slowly to develop rich flavors. This traditional recipe uses simple ingredients like soaked chickpeas, onions, garlic, and extra virgin olive oil for a nutritious, protein-packed vegetarian soup, perfect for any season.

• Author: Lily
• Prep Time: 12 hours 10 minutes (including soaking time)
• Cook Time: 2 hours 30 minutes
• Total Time: Approximately 14 hours 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chickpeas

• 500 grams (3 cups) dried chickpeas, soaked in plenty of water overnight

Aromatics

• 120 grams (medium-sized) onion, minced
• 2 small garlic cloves, minced

Liquids & Seasonings

• 180 grams (14 tablespoons) extra virgin olive oil
• 1250 ml (5 cups) hot water or stock (vegetable or chicken)
• 3 tablespoons dried oregano
• 3–4 tablespoons fresh lemon juice
• Salt and pepper, to taste

Instructions

1. Prepare The Chickpeas: Rinse the soaked chickpeas and bring them to a boil in plenty of water. Boil for 2 minutes, then drain using a strainer and set aside.
2. Stovetop Cooking: Heat 5 tablespoons of olive oil in a large cooking pot over high heat. Add the minced onion and garlic and sauté until golden and fragrant.
3. Add Chickpeas and Simmer: Add the drained chickpeas along with 5 cups of hot water or your choice of stock. Season with salt and pepper. Cover and let it simmer on low heat for 2 to 3 hours or until chickpeas are tender.
4. Thicken the Soup: Stir in the remaining olive oil and continue to cook uncovered over medium heat for another 15-20 minutes, stirring often, until the soup thickens to your desired consistency.
5. Add Lemon and Oregano: Mix in the fresh lemon juice and dried oregano. Cook for an additional 2 minutes, then remove from heat. Let the soup sit for 5 minutes before serving to allow flavors to meld.
6. Instant Pot Method (Optional): Using the sauté function, heat 5 tablespoons of olive oil and sauté onions and garlic until golden (about 5 minutes). Add chickpeas, 5 cups hot water/stock, salt, and pepper. Pressure cook on high for 20 minutes, then perform an instant release. Add remaining olive oil and either transfer to a stovetop pot to thicken or use the sauté function in the Instant Pot for 15 minutes. In the last 2 minutes, add lemon juice and oregano. Let sit 5 minutes before serving. For thickness, blend a ladle or two of soup if desired.

Notes

• Soaking chickpeas overnight reduces cooking time and improves digestibility.
• You can use either vegetable or chicken stock depending on your preference or dietary restrictions.
• Adjust lemon juice quantity to taste for more or less tanginess.
• Blending part of the soup yields a creamier texture especially when using the Instant Pot.
• This soup keeps well refrigerated for 3-4 days and flavors improve after resting.
• For a vegan version, ensure vegetable stock is used.

Keywords: Greek chickpea soup, lemon chickpea soup, oregano soup, vegetarian Greek recipe, Mediterranean soup, hearty chickpea soup