Greek Chickpea Soup with Lemon and Oregano Recipe

Introduction

Greek Chickpea Soup with Lemon & Oregano is a comforting and hearty dish with bright, fresh flavors. This traditional recipe combines tender chickpeas, fragrant oregano, and zesty lemon juice for a tasty, nourishing meal perfect for any time of year.

Ingredients

• 500 grams (3 cups) dried chickpeas (soaked in plenty of water overnight)
• 120 grams (medium-sized) onion (minced)
• 2 small garlic cloves (minced)
• 180 grams (14 tablespoons) extra virgin olive oil
• 1250 ml (5 cups) hot water or stock (vegetable or chicken)
• 3 tablespoons dried oregano
• 3-4 tablespoons fresh lemon juice
• Salt and pepper to taste

Instructions

1. Step 1: Prepare the chickpeas by bringing them to a boil in plenty of water. Boil for 2 minutes, then drain using a strainer.
2. Step 2: To make on the stovetop, heat 5 tablespoons of olive oil in a large pot over high heat. Sauté the minced onion and garlic until they turn golden.
3. Step 3: Add the drained chickpeas and 5 cups of hot water or stock. Season with salt and pepper, then cover and simmer on low heat for 2-3 hours until chickpeas are tender.
4. Step 4: Stir in the remaining olive oil and continue to simmer uncovered over medium heat for 15-20 minutes, stirring often, until the soup thickens.
5. Step 5: Add the fresh lemon juice and dried oregano. Cook for 2 more minutes, then remove from heat and let the soup sit for 5 minutes before serving.
6. Alternative Step 2: To prepare using an Instant Pot or pressure cooker, heat 5 tablespoons of olive oil in the pot using the sauté function for 5 minutes. Sauté the onion and garlic until golden.
7. Alternative Step 3: Add the chickpeas, hot water or stock, salt, and pepper. Pressure cook on high for 20 minutes, then do an instant release.
8. Alternative Step 4: Add the remaining olive oil and either transfer the soup to a pot to thicken over medium heat for 15 minutes or use the sauté function in the Instant Pot for 15 minutes. Add lemon juice and oregano during the last 2 minutes.
9. Alternative Step 5: Let the soup rest for 5 minutes before serving. Note: The soup won’t thicken as much in the Instant Pot, so blending a ladle or two can help create a creamier texture.

Tips & Variations

• Soak chickpeas overnight to reduce cooking time and improve digestibility.
• Use homemade vegetable or chicken stock for extra flavor instead of water.
• For a creamier soup, blend part of the cooked soup before adding lemon and oregano.
• Adjust lemon juice to taste to balance the soup’s brightness.
• Add chopped fresh herbs like parsley for garnish and additional freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The soup may thicken after refrigeration—add a splash of water or stock when reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

Yes, you can substitute canned chickpeas to save time. Rinse and drain them well, and reduce the cooking time accordingly since canned chickpeas are already cooked.

How can I make the soup thicker if I don’t have much time?

To thicken the soup quickly, blend a portion of it and stir back into the pot. This adds creaminess without additional cooking.

Greek Chickpea Soup with Lemon and Oregano Recipe

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4.6 from 123 reviews

This Greek Chickpea Soup with Lemon & Oregano is a hearty and flavorful dish featuring tender chickpeas simmered with aromatic onions, garlic, and oregano, then brightened with fresh lemon juice. Perfect for a comforting meal, this soup can be made on the stovetop or quickly prepared using an Instant Pot, offering a cozy taste of traditional Greek cuisine.

• Author: Logan
• Prep Time: 12 hours 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 14 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chickpeas

• 500 grams (3 cups) dried chickpeas (soaked in plenty of water overnight)

Aromatics

• 120 grams (medium-sized) onion, minced
• 2 small garlic cloves, minced

Liquids & Seasonings

• 180 grams (14 tablespoons) extra virgin olive oil
• 1250 ml (5 cups) hot water or stock (vegetable or chicken)
• 3 tablespoons dried oregano
• 3–4 tablespoons fresh lemon juice
• Salt and pepper, to taste

Instructions

1. Prepare The Chickpeas: Soak the dried chickpeas in plenty of water overnight to soften.
2. Initial Cooking: Bring the soaked chickpeas to a boil in ample water, cook for 2 minutes, then drain using a strainer.
3. Stovetop Method – Sauté Aromatics: Heat 5 tablespoons of olive oil in a cooking pot over high heat. Sauté the minced onion and garlic until they turn golden and fragrant.
4. Add Chickpeas and Simmer: Add the drained chickpeas along with 5 cups of hot water or stock to the pot. Season with salt and pepper. Cover and simmer on low heat for 2 to 3 hours or until chickpeas are tender.
5. Thicken the Soup: Stir in the remaining olive oil and continue simmering uncovered on medium heat for 15-20 minutes, stirring frequently until the soup thickens.
6. Add Lemon and Oregano: Stir in the fresh lemon juice and dried oregano. Cook for an additional 2 minutes. Remove from heat, let the soup sit for 5 minutes to meld flavors, then serve.
7. Instant Pot Method – Sauté Aromatics: Add 5 tablespoons of olive oil to the Instant Pot and use the sauté function for 5 minutes. Sauté onion and garlic until golden.
8. Add Chickpeas and Pressure Cook: Add the drained chickpeas and 5 cups of hot water or stock to the Instant Pot. Season with salt and pepper. Pressure cook on high for 20 minutes and then perform an instant release.
9. Thicken in Instant Pot or Stovetop: Add remaining olive oil. Either transfer the soup to a pot to simmer uncovered on medium heat for 15 minutes, or use the Instant Pot sauté function for 15 minutes to thicken. During the last 2 minutes, add lemon juice and oregano.
10. Final Rest and Serve: Let the soup sit for 5 minutes before serving. For a thicker consistency, optionally blend a ladle or two of the soup in a blender or food processor.

Notes

• Soaking chickpeas overnight reduces cooking time and helps achieve a creamy texture.
• The soup thickens better on the stovetop; Instant Pot versions may require blending part of the soup for desired thickness.
• Adjust lemon juice to taste depending on your preference for acidity.
• For a vegetarian version, use vegetable stock or water.
• This soup freezes well; reheat gently on the stovetop, adding water or stock to loosen if needed.

Keywords: Greek chickpea soup, lemon chickpea soup, oregano soup, vegetarian Greek soup, healthy chickpea recipe, lemon oregano soup