Name: Greek Chickpea Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 1½ cup (300g) dried chickpeas (preferably peeled); 1 onion, chopped; 2 lemons (the juice)*; 1 teaspoon oregano, dried; 2 bay leaves; Salt and freshly ground pepper, to taste; 1 tablespoon flour (optional); ⅓ cup olive oil

Jump to Recipe

If you’re searching for a cozy, deeply satisfying bowl of soup that’s big on Mediterranean flavor, your taste buds are about to go on a Greek holiday! This Greek Chickpea Soup is the ultimate comfort food, all lemony brightness and velvety, wholesome goodness. With modest ingredients that transform into something soul-warming, it’s a recipe I turn to again and again when I want to fill my kitchen with delicious aromas and my belly with something hearty yet nourishing. Let’s dig into the magic of Greek Chickpea Soup, a timeless classic worthy of a spot in your weekly routine!

Greek Chickpea Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Greek Chickpea Soup comes from its pantry-friendly ingredients that work together to build layers of flavor. Each simple element plays a key role in taste, texture, or even the cheerful color of this comforting dish.

Chickpeas (dried, preferably peeled): Soak them overnight for the best creamy, tender bite; peeled chickpeas make the soup extra smooth.
Onion: Brings fragrant sweetness and body to the base of the soup; don’t skip this essential aromatic!
Lemons (juice): Freshly squeezed lemon juice gives that iconic zest and brightness, making each spoonful lively and refreshing.
Oregano (dried): A sprinkle adds earthy, unmistakably Greek flavor notes that pair beautifully with the citrus.
Flour (optional): Use if you like your soup extra thick—just a tablespoon makes all the difference in the final texture.
Olive oil: Choose the good stuff—extra virgin olive oil adds silkiness and that hint of fruitiness classic to Greek cuisine.
Bay leaves: These infuse the broth with subtle, woodsy undertones and round out the flavor.
Salt and freshly ground pepper: For balancing all the flavors and adding just the right amount of oomph.

How to Make Greek Chickpea Soup

Step 1: Soak the Chickpeas Overnight

Start the night before—sort and rinse the dried chickpeas until the water runs clear, then let them soak in a generous bowl of cold water for 12–14 hours. This rehydration step is crucial for achieving the perfect creamy texture that defines a dreamy Greek Chickpea Soup. If you find any loose skins in the morning, just rub the chickpeas gently to remove them; smoother chickpeas mean a creamier soup!

Step 2: Quick Boil & Rinse

After soaking, it’s time for a quick blanch. Drain, give the chickpeas a fresh rinse, then place them in a pot and cover with water. Boil for 2–3 minutes, then strain and rinse thoroughly again. This step helps shed any lingering skins and gets rid of that initial starchy foam, which keeps your Greek Chickpea Soup clear and pleasant-tasting.

Step 3: Simmer with Aromatics

Now, add the chickpeas back into your cleaned pot and cover with enough cold water to submerge them by about 1.5 inches (4 cm). Toss in the chopped onion, dried oregano, and bay leaves. Bring everything to a gentle boil, then lower the heat to a soft simmer. Stir now and then, skimming any foam. Cooking times can vary, but you’re aiming for soft, tender chickpeas—plan on roughly one hour. Check the water level occasionally and top up as necessary so the soup doesn’t dry out.

Step 4: Choose Your Thickening Method

When the chickpeas are soft, how thick do you want your Greek Chickpea Soup? For a naturally creamy finish, ladle a scoop of cooked chickpeas with some broth and blend it up with the lemon juice and olive oil, then stir this mixture back into the pot. Alternatively, whisk the lemon juice with a spoonful of flour, a little hot broth, and add it—along with the olive oil—back to the soup for a silkier, more substantial texture. Both methods brighten and enrich the soup, so follow your mood!

Step 5: Final Seasoning and Serve

With your thickener of choice incorporated, give the soup a gentle stir as it simmers a few more minutes, letting all the flavors meld beautifully. Add salt and fresh pepper to taste—don’t be shy! A final flourish of more lemon juice or olive oil just before serving adds an irresistible finishing touch. Ladle it up steaming hot and prepare for your kitchen to smell like a Greek kitchen in winter!

How to Serve Greek Chickpea Soup

Garnishes

The simplest garnish can make a bowl of Greek Chickpea Soup even more special. Try a fragrant drizzle of fresh olive oil, a squeeze of lemon, a pinch of extra dried oregano, or a little sprinkle of chopped fresh parsley. A dusting of black pepper also amplifies every mouthful!

Side Dishes

Greek Chickpea Soup pairs beautifully with rustic crusty bread—perfect for dunking, soaking up every last drop. Add a crisp seasonal salad (think cucumber, tomato, olives, a crumble of feta) on the side for a meal that’s fresh, filling, and utterly Mediterranean.

Creative Ways to Present

Ladle the soup into wide, shallow bowls and top with artisan olive oil or a scatter of lemon zest for color. If you have guests, serve the soup “family-style” with a platter of assorted olives, feta cubes, and even some garlicky croutons on the table, so everyone can personalize their bowl.

Make Ahead and Storage

Storing Leftovers

Greek Chickpea Soup stores well in the fridge, making it ideal for meal prep. Let the soup cool to room temperature, then transfer it to an airtight container. It will stay fresh for 3–4 days, and the flavors only get better as they mingle!

Freezing

This soup is a freezer superstar! Portion cooled Greek Chickpea Soup into lidded, freezer-safe containers. It freezes beautifully for up to three months. When you’re ready for a cozy lunch, thaw overnight in the fridge for best results.

Reheating

Reheating could not be easier. Gently warm Greek Chickpea Soup over medium heat in a pot, adding a splash of water if it has thickened in the fridge. Give it a good stir, taste for salt and lemon, and serve piping hot.

FAQs

Do I have to soak the chickpeas overnight?

Yes, soaking is an important step for authentic Greek Chickpea Soup. It makes the chickpeas soft and digestible, and ensures that creamy, hearty texture that canned chickpeas just don’t deliver.

Can I use canned chickpeas in a hurry?

You can, though the soup will lose some of its depth and texture. If you do use canned, rinse them very well and shorten the initial cooking time, since they’re already tender. Expect a slightly different soup, but still delicious!

What makes this soup so lemony?

Greek Chickpea Soup is famous for its generous use of fresh lemon juice, which brightens and lifts the earthy flavor of the chickpeas. The balance of citrus and richness is truly what sets this soup apart from other legume soups.

Is there a gluten-free thickening option?

Absolutely! Skip the flour entirely and blend a few ladles of chickpeas with olive oil and lemon juice to thicken the soup instead. You’ll get a lovely, luscious texture with zero gluten involved.

Can I make Greek Chickpea Soup in advance?

This soup only gets better with time, making it perfect for making ahead. The flavors deepen overnight in the fridge, and a gentle reheat before serving brings everything back to comforting, lemony life.

Final Thoughts

There’s something undeniably special about a bowl of homemade Greek Chickpea Soup. Simple, nourishing, and brimming with zesty flavor, it’s the kind of dish you’ll find yourself craving whenever you need something cozy and bright. I hope you give this recipe a try—it’s a classic for a reason, and I promise every spoonful will make you feel right at home.

Greek Chickpea Soup Recipe

★★★★★

5.3 from 16 reviews

Author: Lila
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A comforting and flavorful Greek Chickpea Soup recipe that is perfect for a cozy meal. This hearty soup features tender chickpeas in a lemony broth with aromatic herbs, creating a satisfying dish that is both nutritious and delicious.

Ingredients

Scale

For the Soup:

1½ cup (300g) dried chickpeas (preferably peeled)
1 onion, chopped
2 lemons (the juice)*
1 teaspoon oregano, dried
2 bay leaves
Salt and freshly ground pepper, to taste

For Thickening Up:

1 tablespoon flour (optional)
⅓ cup olive oil

Instructions

Prepare Chickpeas: Sort and rinse chickpeas thoroughly. Soak overnight in water, then remove skins.
Cook Chickpeas: Boil chickpeas briefly, rinse, then simmer with onion, oregano, and bay leaves until tender.
Thicken Up Without Flour: Blend lemon juice, olive oil, and some cooked chickpeas. Add to soup, simmer until thickened.
Thicken Up With Flour: Mix lemon juice and flour, add to soup with olive oil. Simmer until thickened.
Serve: Season to taste, garnish with olive oil and lemon juice. Serve hot.