Greek Chickpea Soup with Lemon and Oregano Recipe
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.
- 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
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
- Prepare The Chickpeas: Soak the dried chickpeas in plenty of water overnight to soften.
- Initial Cooking: Bring the soaked chickpeas to a boil in ample water, cook for 2 minutes, then drain using a strainer.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
