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lemon chickpea soup

Greek Lemon Chickpea Soup

Greek-style chickpeas simmered with garlic, onion, bay and oregano in olive oil, finished with lemon and dill. One pot, 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 410
Ingredients Method

Ingredients
  

Soup
  • 1/4 cup extra virgin olive oil plus more to serve
  • 1 large yellow onion finely diced
  • 1 carrot finely diced
  • 6 garlic cloves thinly sliced
  • 1 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 3 cans (15 oz) chickpeas rinsed and drained
  • 2 bay leaves
  • 4 cups vegetable broth or water
  • 1 tsp sea salt plus more to taste
  • 1/2 tsp black pepper freshly cracked
  • 3 cups baby spinach
To finish
  • 1 lemon zested and juiced, plus wedges to serve
  • 2 tbsp fresh dill chopped
  • 2 tbsp flat-leaf parsley chopped

Method
 

  1. Warm the olive oil in a large pot over medium-low heat. Add the onion, carrot and a pinch of salt and cook gently for 8 minutes, stirring now and then, until soft and sweet.
  2. Add the garlic, oregano and red pepper flakes and cook for 1 minute until fragrant.
  3. Add the chickpeas, bay leaves, broth, salt and pepper. Bring to a simmer and cook for 15 minutes.
  4. Mash about 1 cup of the chickpeas against the side of the pot to thicken the broth.
  5. Stir in the spinach and cook for 1 minute until wilted. Remove the bay leaves.
  6. Turn off the heat. Stir in the lemon zest, lemon juice, dill and parsley. Taste and add more salt or lemon.
  7. Ladle into bowls and finish with a drizzle of olive oil.