Greek Chickpea Soup with Lemon and Oregano Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
