Greek Chickpea Soup
A simple, hearty soup of chickpeas simmered with lemon and olive oil, finished with fresh parsley and a sprinkle of sesame seeds. It's rustic, comforting, and comes together with pantry staples.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 12g
Ingredients
- 3 tbsp olive oil
- 1 medium onion
- 3 cloves garlic
- 2 cans (15 oz each) chickpeas
- 4 cups vegetable broth
- 1 whole lemon
- ¼ cup chopped fresh parsley
- 1 tbsp sesame seeds
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and cook until soft and translucent, about 5 minutes.
- 2
Add 3 minced garlic cloves and cook until fragrant, about 1 minute.
- 3
Add 2 cans of drained chickpeas and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 4
Using a potato masher, lightly mash some chickpeas against the pot to thicken the soup. Stir well.
- 5
Remove from heat. Stir in the juice of 1 lemon and 1/4 cup chopped parsley. Season with salt and pepper to taste.
- 6
Ladle into bowls. Drizzle with remaining 1 tbsp olive oil and sprinkle with 1 tbsp sesame seeds.
Tools you’ll need
- Large pot
- Potato masher
- Knife
- Cutting board
- Measuring cups and spoons
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