Easy to make and budget-friendly, my Greek-Inspired Chickpea Soup is brimming with flavor from hearty chickpeas, tahini, garlic, lemon, and dill. This nourishing soup is perfect for cool nights when you want something simple and tasty.
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Great Mediterranean flavor
I love creating recipes that include the ingredients used in Greek and Mediterranean cuisine. Lemon, dill, garlic, and chickpeas, when combined, are a delicious combo already, but combine them all for my Chickpea Soup, add some tahini, carrots, celery, and onion, and you’ve got a nourishing soup that’s just perfect for cool nights.
This particular soup happens to be vegetarian and vegan, so it’s also great for those who can’t have dairy. This soup is great for almost anyone!
While my chickpea soup is hearty enough on its own, thanks to the chickpeas, I will often serve it in a cup alongside a full meal, such as my Greek lemon chicken and potatoes, moussaka, or chicken souvlaki with tzatziki.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chickpeas. I’m using canned chickpeas that are drained. You can use dried chickpeas but will need to prep them by cooking until tender before adding them to the soup.
- Tahini. The thing I love about tahini is that it adds a creamy texture and a slight nutty flavor to this chickpea soup. It pairs well with chickpeas and is one of the key ingredients in hummus.
- Stock. I’m using vegetable stock, but you could use chicken stock as well.
- Herbs. Fresh rosemary, parsley, and dill contribute great flavor and freshness to this soup. I do recommend using fresh here in place of dried.
- Lemon. I’m using a whole lemon and its zest for acidity and flavor.
See the recipe card for full information on ingredients and quantities.
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How to make Greek-Inspired chickpea soup
Each number corresponds to the numbered written steps below.
- Heat a large pot over medium heat with olive oil and add the celery, onion, and carrots with a pinch of salt. Cook for 10 minutes or until the vegetables are soft, then add the garlic and cook for another 2 minutes.
- Add the chickpeas, stock, and rosemary, and bring to a boil, then lower the heat and simmer for 20 minutes.
- Use a wooden spoon to mash some of the beans, or for a thicker soup, use an immersion blender.
- Taste test and adjust salt and pepper as needed. If the soup is too thick, add a touch of water to thin it to your liking. Add the dill, parsley, lemon juice, lemon zest, and tahini, and serve.
Top tip
Chickpea Soup is a great foundational soup, meaning you can add other ingredients to it. Greens, such as spinach, escarole, or kale, would be excellent here, as would a sprinkle of feta cheese at the end. Greek yogurt would also be a nice addition.
More nourishing soup recipes
If you love simple, nourishing soups, give these other soup recipes a try.
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Mediterranean Chickpea Soup
Ingredients
- 1/4 cup extra virgin olive oil
- 1 large onion diced
- 3 ribs celery and leaves diced
- 2 medium carrots diced
- 5 cloves garlic minced
- 4 cans chickpeas drained
- 5 cups low sodium vegetable stock plus more for thinning
- 1 sprig rosemary
- salt and pepper to taste
- 1/4 cup minced dill
- 1/4 cup minced flat-leaf Italian parsley
- 1 lemon juice and zest
- 3 tablespoons tahini
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Instructions
- Heat a large pot to medium with the olive oil. Next, add in the celery, onion, and carrots along with a pinch of salt and cook for about 10 minutes or until the vegetables are softened. Add the garlic and cook for 2 minutes or until fragrant.
- Add the chickpeas, stock, and rosemary and bring to a boil. Once boiling, lower the heat and simmer for 20 minutes.
- Mash the beans with a wooden spoon against the side of the pot to help thicken the soup. For a thicker soup use an immersion or regular blender.
- Taste test the soup and adjust salt and pepper levels to taste. If the soup is too thick, thin with a bit more stock or water.
- Mix in the dill, parsley, lemon juice, lemon zest, and tahini. Serve with crusty bread. Enjoy!
Notes
- Beans. I used 4 cans of chickpeas but you can use a 1 pound bag of chickpeas, cooked until tender, for this recipe.
- Greens. Escarole, spinach, or kale can be added to brighten up the soup.
- Serve with. A drizzle of extra virgin olive oil, and some crumbled feta on top of the soup is a nice touch. Serve with a crusty bread.
- Leftovers. Greek-inspired chickpeas soup can be stored in the fridge for up to 3 days and can be reheated on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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