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Easy Lemony Greek Chickpea Soup

Close-up of a hearty, yellow chickpea soup garnished with bright yellow lemon zest in a white bowl.
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A simple, bright, and healthy chickpea soup with lemon and herbs, perfect for a quick meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 6 cups vegetable broth
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1/2 cup orzo pasta
  • 1/4 cup fresh lemon juice
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in the garlic, oregano, thyme, pepper, and salt. Cook for 1 minute until fragrant.
  4. Pour in the vegetable broth and add the rinsed chickpeas. Bring the mixture to a boil.
  5. Add the orzo pasta. Reduce heat and simmer until the pasta is tender, about 8 to 10 minutes.
  6. Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley.
  7. Taste and adjust salt and pepper if needed before serving.

Notes

  • For a thicker soup, mash about 1/2 cup of the chickpeas against the side of the pot before adding the lemon juice.
  • This soup keeps well in the refrigerator for up to 4 days, making it good for meal prep.
  • You can substitute brown rice or small pasta shapes for the orzo.

Nutrition

Find it online: https://delishdreams.com/chickpea-soup-easy-lemony-greek-recipe/