There is no tastier and easier lemony chickpea soup than this one. It is ready in 15 minutes and is full of nutrients.
To make it, you will need ready-boiled chickpeas (canned), some garlic, olive oil, lemon and spices.
Of course you can use raw chickpeas, but you should boil them in salted water until they soften before making your soup.
How do I store chickpea soup?
You can put the chickpea soup in the refrigerator in a container and keep it there for up to 3 days. Alternatively, you can divide it into portions and store it in jars in the freezer for up to 3 months.
If you like this recipe with chickpeas, you can also try one of the following:
Morrocan Chickpeas ready in 20 minutes
NUTRITIONAL VALUE
Paying too much attention to numbers (calories) can harm your relationship with food. My own philosophy is to put in my body foods that nourish my body and soul. However, if for some reason you are on a diet and need to count your calories as well as the nutrients contained in each food, below I have the nutritional value of the specific food (per portion).
Greek Chickpea Soup
Ingredients
- 360 gr. boiled chickpeas
- 180 ml. water
- 2 tbsp olive oil
- 2 garlic cloves
- 240 ml (1 cup) vegetable stock
- 1/2 lemon (zest and juice)
- 1/4 tsp thyme
- 1/4 tsp oregano
- red pepper
- 1/8 tsp black pepper
- salt
Instructions
- I start by beating in the food processor 240 gr. boiled chickpeas with 180 ml of water.
- In a pot I pour 1 tbsp. olive oil. I saute the garlic for 2-3 minutes.
- I throw in the chickpea porridge and the chickpeas that I haven't ground. I add the hot vegetable stock and all the spices.
- As soon as it comes to a boil, I let the soup set for 10 minutes at medium to low temperature.
- Remove from the fire and pour in the lemon zest and juice and 1 tbsp. raw olive oil. Stir and serve.
Notes
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English 
Greek