Here’s An Easy Greek Chickpea Soup Recipe For You!
If you like chickpeas and are searching for a simple soup recipe that is easy to make, you will enjoy this satisfying Greek chickpea soup.
This is a quick and simple version of the traditional Greek chickpea soup – also known as Revithia soupa – made with canned chickpeas, celery, and carrots for convenience and flavor.
This soup is perfect for a cold day – and even better when topped with parsley and eaten with a large slice of crusty bread for dipping!
If you want to make it more authentic, we will provide some tips below for using dried chickpeas and omitting the veggies.
Ingredients
Here are the Greek chickpea soup ingredients that you will need to make this recipe:
- Chickpeas – We use canned chickpeas (for a quicker version), but you can use dried chickpeas if you want it more traditional.
- Vegetable broth – Alternatively, you can use water, which is more traditional.
- Carrots – Chopped carrots for extra flavor. Omit for a more traditional soup.
- Celery – For extra flavor and crunch. Also omit for a more traditional soup.
- Red onion – Adds extra flavor. You can use a white or yellow onion if you don’t have red onions.
- Bay leaves – Infuse the soup with a subtle herbal taste.
- Olive oil – Adds richness and enhances the flavor. Use a good quality olive oil for the best taste.
- Garlic powder – Adds garlic flavor. Alternatively, use fresh minced garlic.
- Oregano – Dried oregano for extra flavor.
- Lemon Juice – Preferably freshly squeezed, but bottled lemon juice is also an option. Adjust the amount to taste.
- Fresh parsley – Garnish; adds freshness and color.
- Salt & pepper – Add to taste.
Recipe Tips and Substitutions
Before you tackle this recipe for Greek chickpea soup with lemon, have a read through these recipe tips and substitution options so that the soup turns out the way you like it:
- This recipe is a faster and modified version. For a more traditional Greek chickpea soup, soak dried chickpeas in water overnight, then rinse them well. Cook in a pot of water for about 15 minutes, then drain. Follow the recipe, but skip the carrots and celery and increase the cooking time until the chickpeas are cooked to your liking.
- You can use vegetable broth or water as the liquid for the soup. Water is more traditional, but vegetable broth adds extra flavor. Adjust the salt and pepper you add accordingly.
- If you want to thicken the soup, you can either 1) mash up some cooked chickpeas, 2) make a cornstarch slurry and add it to the soup, or 3) make a roux with olive oil and flour in a small pot, add some of the hot soup while whisking until smooth, and then pour the mixture back into the large soup pot.
- Add fresh lemon juice just before serving to brighten the flavors of the soup. Adjust the amount to taste.
- Remember to remove the bay leaves before serving.
How to Make Greek Chickpea Soup – Step by Step Instructions
In this section, you will see exactly how to make this Greek chickpea soup with canned chickpeas.
We’ve included all of the recipe process photos so that you can visually follow along as you make the soup at home.
Of course, you can also find the detailed recipe card – with instructions for making a more traditional version – at the end of this post.
Heat the olive oil in a large pot over medium heat, then add the chopped red onion and cook for about 3 minutes, or until soft and translucent. Stir regularly.
Next, add the chopped celery and carrots (if using), garlic powder, oregano, and bay leaves and stir to combine.
Then add the chickpeas and the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and simmer the soup, covered, for about 20 to 25 minutes, or until the vegetables are tender.
When the soup is done, stir in the lemon juice (adjust the amount to taste) and season the soup with salt and pepper to your liking.
Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread on the side and enjoy!
Storage Tips
If you have leftover soup, allow it to cool, then transfer it to a sealed container or a smaller pot with a lid and store it in the fridge for up to 3 to 4 days.
You can reheat the soup gently in a pot on the stove or in microwave-safe bowls in the microwave.
Related Recipes
If you liked this Greek soup, here are some other tasty recipes that you may enjoy as well:
- Fasolada (Greek White Bean Soup)
- Greek Beef with Orzo
- Avgolemono Soup (Greek Lemon Chicken Soup)
- Tirokafteri (Spicy Greek Feta Dip)
- Classic Greek Tzatziki
Greek Chickpea Soup
Ingredients
- 1/4 cup olive oil
- 1 red onion, chopped
- 3 medium carrots, chopped (optional)
- 2 celery stalks, chopped (optional)
- 4 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 28 ounces canned chickpeas, 2 14 oz cans
- 3 1/2 cups vegetable broth, or water
- 4 tablespoons lemon juice, preferably freshly squeezed; adjust to taste
- salt, to taste
- black pepper, to taste
- 1/2 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat, add the chopped onion and cook for about 3 minutes, or until soft and translucent. Stir regularly.
- Add the carrots, celery, bay leaves, garlic powder, and oregano, and stir to combine. Then add the chickpeas and the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low and simmer the soup, covered, for about 20 to 25 minutes, or until the vegetables are tender.
- When the soup is done, stir in the lemon juice and season the soup with salt and pepper to your liking.
- Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread.
Notes
- This recipe is a faster, modified version. For a more traditional Greek chickpea soup, soak dried chickpeas in water overnight, then rinse them well. Cook in a pot of water for about 15 minutes, then drain. Proceed as in the recipe above, but skip the carrots and celery and increase the cooking time until the chickpeas are cooked to your liking.
- You can use vegetable broth or water as the liquid for the soup. Water is more traditional, but vegetable broth adds extra flavor. Adjust the salt and pepper you add accordingly.
- If you want to thicken the soup, you can either 1) mash up some cooked chickpeas, 2) make a cornstarch slurry and add it to the soup, or 3) make a roux with olive oil and flour in a small pot, add some of the hot soup while whisking until smooth, and then pour the mixture back into the large soup pot.
- Remember to remove the bay leaves before serving.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
