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Easy Greek Chickpea Soup

Easy Greek Chickpea Soup

This Easy Greek Chickpea Soup recipe is a quick and flavorful dish made with simple ingredients, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 tablespoons olive oil
  • 1 cup chopped leeks or onions
  • 1 cup sliced carrots
  • 3 cloves garlic, minced
Spices
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Main Ingredients
  • 2 cans chickpeas (15 oz each), drained and rinsed
  • 4 cups vegetable broth
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh dill

Equipment

  • large pot
  • immersion blender

Method
 

Cooking Instructions
  1. Heat olive oil in a large pot over medium heat. Add leeks or onions and carrots. Cook until softened, about 5–7 minutes.
  2. Stir in the minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle in turmeric, salt, and pepper. Mix well to coat the vegetables evenly.
  4. Add chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. For a creamier texture, blend half the soup using an immersion blender or regular blender. Return it to the pot.
  6. Stir in lemon juice and fresh dill. Adjust salt and pepper to taste. Serve warm.

Nutrition

Serving: 1cupCalories: 290kcalCarbohydrates: 35gProtein: 10gFat: 11g

Notes

Customize your soup by adding spinach or kale, and adjust herbs to your preference for different flavor profiles. Store leftovers in the fridge for up to five days.

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