Description
This Easy Greek Chickpea Soup is a delightful, hearty, and nutritious dish perfect for a cozy meal. Featuring creamy tahini, fresh lemon juice, and aromatic dill, this Greek-inspired soup combines tender chickpeas and vegetables simmered to perfection. It’s simple to prepare, packed with flavor, and can be enjoyed hot with crusty bread for a satisfying vegetarian meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
Flavorings & Seasonings
- 1/3 cup tahini
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 2 tablespoons chopped fresh dill
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika or chili flakes (optional)
Instructions
- Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened and fragrant.
- Add Garlic and Chickpeas: Stir in minced garlic and drained chickpeas. Cook for 2–3 minutes, allowing the garlic to become fragrant and the chickpeas to absorb some flavor.
- Simmer the Soup: Pour the vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15–20 minutes to let the flavors meld and the vegetables soften further.
- Blend Part of the Soup: Carefully blend about 2 cups of the soup using a blender or immersion blender until smooth, then return the pureed portion to the pot to create a creamy texture while keeping some chickpeas whole for heartiness.
- Add Tahini, Lemon, and Seasonings: Lower the heat and stir in the tahini and fresh lemon juice. Season with salt, black pepper, and optionally smoked paprika or chili flakes to add depth and a mild kick.
- Final Simmer and Garnish: Let the soup simmer gently for another 5 minutes to incorporate all flavors. Just before serving, stir in the chopped fresh dill. Serve hot, ideally with crusty bread.
Notes
- For a thinner soup, add extra vegetable broth or water as needed.
- You can substitute fresh dill with dried dill if fresh is unavailable, using 1 teaspoon dried instead.
- Adjust the lemon juice to taste depending on your preference for tanginess.
- This soup is vegetarian and can easily be made vegan by ensuring the bread served is vegan-friendly.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- Blending part of the soup creates a creamy texture without adding dairy.
