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Greek Style Chickpea Soup

Name: Greek Style Chickpea Soup
Yield: Serves 6-8
Cuisine: Greek
Ingredients: 1/2 cup Greek Olive oil; 2 medium onions, diced.; 4 cloves garlic, minced.; 2 ribs celery, diced.; 2 carrots, peeled, diced.; 1 2 russet potato (medium),peeled, diced.; 2 15 oz cans chickpeas, drained, rinsed.; 1 15 oz can San Marzano tomatoes, crushed.; 1 quart good stock, Vegetable or chicken.; 1 teaspoon smoked paprika; 1 teaspoon cracked ground pepper; 2 teaspoons kosher salt; 2 teaspoons dried oregano, preferably Greek; 2 tablespoons Fresh dill; 2 tablespoons Fresh parsley; Pinch of red pepper flakes; 2 cups Water; 1 lemon, cut into wedges

by: Alexandra V. Jones

April 1, 2014

1 Ratings

Serves 6-8

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Author Notes

This simple recipe is a great way to enjoy chickpeas. Very popular in Greece, the ingredients and preparation are simple. The trick to flavor is the use of olive oil and slow cooking to produce a rich, and full flavored soup. This is what I like to call “refined peasant food” it’s cheap, accessible, healthy, and feeds a small army. Perfect with crusty bread, this dish can be served anytime of year, might I suggest you use Greek olive oil to get the full flavor. I used Organic canned chickpeas to cut down on cooking time and to make approachable for quick preparation on a weeknight after a long day at work. This is one of those things that is even tastier the next day and is great to make in large batches and freeze. Make it vegan friendly by using Veggie stock. —Alexandra V. Jones

What You'll Need

Ingredients

¹/₂ cup Greek Olive oil
2 medium onions, diced.
4 cloves garlic, minced.
2 ribs celery, diced.
2 carrots, peeled, diced.
1 2 russet potato (medium),peeled, diced.
2 15 oz cans chickpeas, drained, rinsed.
1 15 oz can San Marzano tomatoes, crushed.
1 quart good stock, Vegetable or chicken.
1 teaspoon smoked paprika
1 teaspoon cracked ground pepper
2 teaspoons kosher salt
2 teaspoons dried oregano, preferably Greek
2 tablespoons Fresh dill
2 tablespoons Fresh parsley
Pinch of red pepper flakes
2 cups Water
1 lemon, cut into wedges

Directions

Pour half the oil into a dutch oven or whatever vessel you cook your soup in, over medium heat, when oil is starting to bubble, add onions,red pepper flakes and garlic.
Caramelize over medium low heat 30 minutes or until soft, golden, and sweet.
Add carrots, celery, stir. Add chickpeas,potato, tomatoes, water, oregano, paprika, salt, pepper and stock.
Turn heat to medium high, when the soup begins to simmer, turn heat to low and cook 1 hr.
add fresh parsley and dill, drizzle remaining oil over the top of each serving and serve with lemon wedges. I like to blend mine with a emulsion blender, making sure to leave some texture, this leaves the soup with a velvety finish. I served mine with Chevre smeared baguette slices, but you can choose your own breadventure.

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healthierkitchen
Alexandra V. Jones
SmallLion

Chef de cuisine @Shelburne hotel Seaview, WA

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4 Reviews

SmallLion June 23, 2019

Surprised this recipe has been up here this long without a review of someone who actually made it! Maybe too many soup recipes?
But I loved this one. Great zing from the tomato and lemon that you become accustomed to from Greek cooking. The broth is light but flavorful. This might be one of those recipes that makes the "if you had to have only one meal for the rest of your life" type meal...

SmallLion June 5, 2019

I was looking for a recipe to use up some leftover chickpeas and pita bread and came across this soup. It was a hit with our family (including 18mo old and 4 yo). Tomato gives a bright acidity to the soup gave it some extra zing. We went heavy on the herbs at the end.

healthierkitchen April 1, 2014

sounds good! I might use my Aleppo pepper in this!

Alexandra V. April 1, 2014

I think that would be a nice addition to this, let me know how it turns out!