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Large white bowl of Greek-inspired chickpea soup garnished with rosemary.
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Mediterranean Chickpea Soup

My Greek-Inspired Chickpea Soup combines the flavors of lemon, dill, garlic, tahini, and chickpeas into a delicious, nourishing soup that's perfect on its own or with some warm pitas.
Prep Time5 minutes
Cook Time45 minutes
Roasted garlic time40 minutes
Total Time45 minutes
Course: Soup
Cuisine: Greek
Servings: 6
Author: James Delmage

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
US Customary - Metric

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

Calories: 382kcal | Carbohydrates: 53g | Protein: 17.1g | Fat: 17.3g | Saturated Fat: 2.2g | Sodium: 152mg | Fiber: 15.9g | Sugar: 11.3g | Calcium: 127mg | Iron: 6mg

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