I cook this Greek chickpea soup when I want calm and comfort. The pot warms fast. The lemon lifts the broth. The dill gives a soft green note. The chickpeas stay tender and keep me full. We sip and we breathe. Dinner lands on the table with little fuss. I write this for busy nights and for quiet ones. I lean on pantry beans and bright citrus. This fits Healthy Soup Recipes and it sits well with 13 bean soup recipe and antiiinflammatory soup. It works as beans recipe healthy and joins classic bean dishes. It belongs with best soup recipes and supports balanced meals. I learned to whisk a small bowl smooth and light. I temper the heat with steady hands. The broth turns silky and clean. Each spoon tastes lively and warm. We mop the bowls and we smile.
Table of Contents
- 1) Key Takeaways
- 2) Easy Greek Chickpea Soup Recipe
- 3) Ingredients for Greek Chickpea Soup
- 4) How to Make Greek Chickpea Soup
- 5) Tips for Making Greek Chickpea Soup
- 6) Making Greek Chickpea Soup Ahead of Time
- 7) Storing Leftover Greek Chickpea Soup
- 8) Try these soup recipes next
- 9) Greek Chickpea Soup
- 10) Nutrition
1) Key Takeaways
I am Nancy from Nancy Cooks and I make this bright Greek chickpea soup when I want a gentle reset. The broth tastes clean and lemon fresh. The chickpeas give soft bite. The dill adds a green lift. This sits in Healthy Soup Recipes and it earns its spot. Healthy Soup Recipes help me plan a week with less stress and more flavor.
We use pantry beans and simple veg. We whisk a small bowl until smooth and we temper the heat. The pot stays silky and light. I like short pasta for body. I skip it when I want a grain free bowl. The steps stay clear and the work stays calm.
Serve with lemon wedges and a spoon of yogurt. The soup holds up for lunches. It fits easy Greek chickpea soup goals and pairs with salad. Healthy soup ideas grow from recipes like this. A loaf of warm bread turns it into a full meal with no fuss.
2) Easy Greek Chickpea Soup Recipe
Healthy Soup Recipes guide my busy nights and Healthy Soup Recipes ease my weekends. I lean on this bowl when time feels tight. The soup cooks fast and tastes bright. The broth turns silky without cream. The lemon wakes the chickpeas. The dill cools the edge. Two bowls and the table goes quiet in the best way. I smile. You might too.
I roast nothing. I sear nothing. I chop small and I stir steady. The pot does the rest. The flavor says Greek island sun with a cozy sweater nearby. Greek chickpea brings protein rich vegetarian soup power without heaviness. It feels like a deep breath.
This easy Greek chickpea soup plays well with a crisp salad. It also loves warm flatbread. When friends stop by I double the batch. Healthy soup meals keep folks happy and full. A quiet bowl can fix a long day. That feels like real kitchen magic to me.
3) Ingredients for Greek Chickpea Soup
Extra virgin olive oil I use a gentle fruity oil. It softens the veg and adds body to the broth. A little goes a long way and keeps the mouthfeel round and clean.
Yellow onion I chop it small. It melts into the base and brings sweet notes. The soup tastes deeper when the onion turns pale gold.
Celery I slice thin. It lifts the broth and adds fresh snap. Those quiet herbal notes support the dill and the lemon.
Carrots I dice fine. They sweeten the pot and add color. Small pieces cook fast and slip into each spoon with ease.
Garlic I mince and stir in late. It blooms fast and stays gentle. The flavor sits warm and never sharp.
Dried oregano A pinch rounds the edges. The note feels soft and woody. It anchors the lemon snap and keeps balance.
Bay leaf One leaf adds depth. I remove it before I serve. The taste reads clean and calm.
Low sodium vegetable broth A clear base keeps the lemon bright. I add water to thin as I like. The goal stays light and silky.
Cooked chickpeas I rinse and add three cups. They hold shape and give creamy bite. Greek chickpea shines here and brings steady protein.
Short pasta I reach for orzo when I want more body. I skip it for a grain light bowl. Both paths taste good.
Eggs Two eggs make the broth plush. I whisk until smooth. I temper with hot broth so the texture stays even.
Lemon zest and juice Bright spark and clean lift. The soup wakes up. The room perks up with it.
Fresh dill A packed cup goes in at the end. The flavor feels cool and green. Healthy soup ideas love fresh herbs.
Salt and black pepper I season in small steps. I taste. I stop when the broth sings.
Greek yogurt A spoon on top adds gentle tang. It cools the lemon and makes each bite smooth.
4) How to Make Greek Chickpea Soup
Step 1 Warm oil in a heavy pot over medium heat. Add onion celery and carrots. Stir until soft and pale gold. The base turns sweet and ready for garlic.
Step 2 Add garlic oregano and the bay leaf. Stir one minute. The room smells bright. Nothing scorches. The flavor stays gentle.
Step 3 Pour in broth and a cup of water. Bring to a soft simmer. Add chickpeas. Cook ten minutes. For more body add orzo and cook until tender.
Step 4 Whisk eggs in a bowl until smooth. Ladle in a cup of hot broth while you whisk. Pour the warm mix back into the pot with slow whisking. Keep the heat low so the soup stays silky.
Step 5 Stir in lemon zest and juice. Fold in dill. Season with salt and pepper. Warm one minute. The soup must not boil now.
Step 6 Taste and adjust. Spoon into bowls. Add yogurt if you like. A little extra dill looks nice. Enjoy the calm of a warm bowl.
5) Tips for Making Greek Chickpea Soup
Prep small. Small dice cooks even and fast. The base turns sweet and steady. This sets the stage for a smooth finish and a clean lemon note. Healthy Soup Recipes reward simple prep work done with care.
Work low and slow after eggs go in. A gentle flame keeps the texture even. Whisk as you pour the warm mix. The broth thickens without starch. The spoon glides and you get that cozy avgolemono feel.
Finish with fresh dill and lemon at the end. Bright herbs fade if they boil. A spoon of yogurt on top cools the tang. A slice of warm bread turns the bowl into dinner. Lemon soup pairs well with crisp salad too.
6) Making Greek Chickpea Soup Ahead of Time
I cook the base one night and finish with eggs and lemon the next day. The veg and chickpeas rest in broth and taste even better. This plan saves time and keeps the finish silky and fresh. It fits a weeknight healthy soup plan without stress.
If I add orzo I boil it on the side and fold it in when I serve. The pasta keeps its bite and never swells. This small step keeps the texture neat. Friends think I fussed. I did not. I just paced the parts.
Store the base in the fridge in a covered pot. Warm it gently. Whisk the eggs. Temper. Add lemon and dill right before bowls hit the table. Healthy soup routine stays simple when we break tasks into calm steps.
7) Storing Leftover Greek Chickpea Soup
Leftovers sit well for three days in the fridge. The broth may thicken as it rests. A splash of water brings it back to silky. Warm on low and stir often so the texture stays smooth. Do not let it bubble hard.
Pack in single serve jars for desk lunches. Add lemon wedges and a little dill in a small cup. Stir in yogurt at the last second. The bowl tastes fresh again. Weeknight healthy soup feels easy when lunch packs itself.
For the freezer I skip the eggs and lemon. I freeze the base only. I thaw in the fridge and finish the silky step when I reheat. The result tastes bright and clean. That small move protects the finish we want.
8) Try these soup recipes next
9) Greek Chickpea Soup
Healthy Soup Recipes Greek Chickpea Soup with Lemon and Dill
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion finely chopped
- 2 ribs celery finely chopped
- 2 medium carrots finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup small pasta such as orzo optional
- 4 cups low sodium vegetable broth
- 2 cups water
- 3 cups cooked chickpeas drained and rinsed
- 1 large lemon zest and juice
- 2 large eggs room temperature optional for silky finish
- 1 packed cup fresh dill chopped plus more for serving
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper
- Greek yogurt for serving optional
Instructions
- Warm olive oil in a large pot over medium heat. Add onion celery and carrots. Cook until soft and golden about 6 to 8 minutes. Stir in garlic oregano and bay leaf and cook one minute.
- Pour in broth and water. Bring to a gentle simmer. Add chickpeas. Cook 10 minutes. If using pasta add it now and cook until just tender.
- Whisk eggs in a bowl until smooth. Ladle a cup of hot broth into the bowl while whisking. Pour the warm mixture back into the pot with slow steady whisking. Keep heat low so the soup stays smooth.
- Stir in lemon zest and juice. Fold in dill. Season with salt and pepper. Warm one minute. Do not boil.
- Ladle into bowls. Add a spoon of yogurt if you like. Finish with more dill and a squeeze of lemon.
10) Nutrition
One bowl offers plant protein from chickpeas and steady fiber. The broth stays light and the lemon cuts the richness. Easy Greek chickpea soup sits well in a day of balanced eating. It supports balanced goals without strain.
Estimated for a home kitchen. Calories around three hundred per serving. Protein around fourteen grams. Fiber near ten grams. Sodium varies by broth choice. Use low sodium broth and season to taste. The numbers shift with pasta and yogurt.
This guide helps you make choices that fit your needs. Healthy Soup Recipes give you structure and flavor at the same time. The best part stays simple. You feel good and dinner tastes bright.
Leave a Comment