Greek Chickpea Soup Recipe

Greek Chickpea Soup Recipe

This delicious Greek chickpea soup recipe takes about 20 mins to cook using Greek seasoning, chickpeas, vegetable soup broth, and many simple and nutritious ingredients! It’s a quick, tasty, and hearty soup!

This Greek and chickpea soup is a one-pot meal with budget-friendly ingredients making it accessible yet delicious for everyone with 4-5 servings of soup – making it also ideal for meal planning/prep!

Recipe for Greek Chickpea Soup

Recipe for Greek and Chickpea Soup

If you ever have chickpeas, vegetable broth, and seasonings sitting in your cupboard for a long time, this Greek chickpea soup recipe is perfect to make with it.

All you need to do is cook the ingredients in one pot for 20 mins and the fastest way to prepare your vegetables is to add your chopped onion, carrot, and celery to a food processor to dice them in seconds instead of spending 5-10 mins manually dicing, making it easier to saute them. This is a very simple soup recipe that requires little effort but can yield many servings!

This Greek soup is savory, hearty, and flavourful!

How To Make Greek Chickpea Soup Vegan
Chickpea soup with Greek herbs & seasoning

Ingredients

  • Chickpeas
  • Olive Oil
  • Onion
  • Carrot
  • Celery
  • Garlic
  • Vegetable Broth / Vegetable Bouillon cube
  • Greek Seasoning: Oregano, Bay Leaf, lemon juice
  • Spinach

The Greek & chickpea soup recipe is vegan, gluten-free, soy-free, and nut-free.


How To Make Greek Chickpea Soup (Vegan)

Start making your Greek chickpea soup by preparing (peeling, chopping, etc) onions, carrots and celery into small, bite-sized chunks while heating olive oil in a ditch oven or large pot! Use food processor to save time on preparing chucks of vegetables to saute next.

Next, sautee onion, carrots and celery for a couple of minutes. Then, add minced garlic and cook for another minute.

Add water and Better Than Bouillon and mix well while bringing to a boil.

Once boiling, add chickpeas, oregano and bay leaf (if using). Turn the heat down to simmer over medium-low heat for about 10-15 minutes.

Once the soup is cooked to your liking, mix lemon juice and flour (optional, especially if making gluten-free soup) in a small bowl and pour it into the soup while stirring. If not using flour, simply skip the flour and add the lemon juice.

Add baby spinach and salt and pepper to taste. Enjoy!

Watch me make this recipe on YouTube here!

Greek Chickpea Soup

GREEK CHICKPEA SOUP

This delicious Greek chickpea soup recipe takes about 20 mins to cook using Greek seasoning, chickpeas, vegetable soup broth, and veggies! It's super easy!
Print Pin Rate
Course: Soup
Cuisine: Vegan
Keyword: chickpeas, Greek, one pot, soup
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 47kcal

Equipment

  • Large Pot or Dutch Oven
  • Knife and cutting board or Food processor

Ingredients

  • 1 can Chickpeas drained & rinsed, or you can prepare dry chickpeas ahead of time
  • 1 tsp Olive oil
  • 1/2 onion diced
  • 1 carrot diced
  • 2 stalks celery diced
  • 1 tbsp garlic minced, 3-4 cloves approx
  • 2 cups Vegetable broth or 3 cups water + 1 vegetable bouillon cube (or 1 tbsp Better Than Bouillon)
  • 1 tbsp Oregano
  • 1 Bay Leaf optional
  • 1 Lemon juiced
  • 1 tbsp Flour optional, especially if gluten-free
  • 2 cups Spinach optional, but recommended

Instructions

  • Start making your Greek chickpea soup by preparing (peeling, chopping, etc) onions, carrots and celery into small, bite-sized chunks while heating olive oil in a ditch oven or large pot! Use a food processor to save time on preparing chunks of vegetables to saute next.
  • Next, sautee onion, carrots and celery for a couple of minutes. Then, add minced garlic and cook for another minute.
  • Add water and Better Than Bouillon and mix well while bringing to a boil.
  • Once boiling, add chickpeas, oregano and bay leaf (if using). Turn the heat down to simmer over medium-low heat for about 10-15 minutes.
  • Once the soup is cooked to your liking, mix lemon juice and flour (optional, especially if making gluten-free soup) in a small bowl and pour it into the soup while stirring. If not using flour, simply skip the flour and add the lemon juice.
  • Add baby spinach and salt and pepper to taste. Enjoy!

Nutrition

Calories: 47kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 510mg | Potassium: 231mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4318IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 1mg

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