Chickpea Soup

30 Minute Meals

Creamy Greek Chickpea Soup

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Prep

5 minutes

Cook

30 minutes

Yield

3 -4

This creamy Greek Chickpea Soup is a comforting, simple recipe to make that is full of flavor and gut-healthy. You're going to love it!

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This creamy Chickpea Soup is nourishing, comforting, and everything you need and more in a soup! This soup just reminds me of growing up in our Greek household. It makes me so happy when I eat it and it tastes so darn good and good for your gut. Seriously the best of both worlds.

Chickpea Soup in a bowl

❤️ Why You’ll Love Chickpea Soup

  • Gut Healthy: This soup is full of nourishing, gut-healthy ingredients such as chickpeas and oregano
  • Comforting: Any big bowl of hearty soup is just so comforting to me, it warms you from the inside out
  • Meal Prep: Prep this Chickpea Soup to have a healthy soup ready for a quick lunch or dinner during a busy week

🍲 Ingredients

Chickpeas – Chickpeas are high in fiber, and specifically soluble fiber called raffinose. Your gut breaks this down so you can digest it slowly, and keeps you regular

Oregano – Oregano is known to have anti-bacterial properties. It can keep you healthy and is so easy to add to so many recipes, especially Greek recipes like this one

Bowl of chickpea soup

👩‍🍳 How to Make Chickpea Soup

  1. Add olive oil to a big pot and turn to medium heat. Once hot, add the chopped onion. Cook 3-4 minutes until softened. Add the minced garlic and cook 1-2 minutes until fragrant. Add the chickpeas, salt and dried oregano, stir and cook for 4-5 minutes.
  2. Add the vegetable stock paste and bay leaf and 4 cups of water and stir to combine.
  3. Bring to a boil. Stir and then keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 15 minutes. Taste and season with more salt and pepper if desired. If you want a brothier soup, add 1 cup more water, stir and simmer for a few more minutes.
  4. Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock).
  5. Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined.  Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
  6. Add the egg mixture into the pot of soup, constantly stirring until combined. Add 1/4 cup chopped fresh dill and taste and adjust seasoning with salt and pepper if desired! Serve in bowls topped with fresh dill, a squeeze of fresh lemon juice, pepper and a drizzle of olive oil.
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🗒 Substitutions

  • Chickpeas: You can sub chickpeas with white beans if you prefer
  • Protein: Pump up the protein in this recipe by adding cooked shredded chicken. It can be a great way to use up rotisserie chicken
  • Vegetable Stock Paste: If you don’t have paste, use cubes. If you don’t have either, you can use regular broth, just eliminate the water in the recipe


🗒 Best served with

👝 How to Store Leftovers

Store leftovers in a container in the fridge for 4-5 days. You can also freeze any leftovers of this soup to warm up at a later date. Just leave the garnishes off and add when you’re ready to serve.

🤔 Common Questions

What do you use chickpea water for?

There is so much to do about chickpea water outside of just throwing it down the drain, you can use it as a vegan substitute in recipes that call for eggs or egg whites, meringues, foamy cocktails, and even mayo.

How do you separate egg whites from yolks?

Over a bowl, crack the egg into your hand and allow the egg whites to pass through your fingers into the bowl. Put the egg yolk into a separate bowl.

Creamy Greek Chickpea Soup

5 from 4 votes
This creamy Greek Chickpea Soup is a comforting, simple recipe to make that is full of flavor and gut-healthy. You're going to love it!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine Greek
Servings 3 -4
Calories 327 kcal
I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

Ingredients
  

For the avgolemono

  • 2 eggs, separate egg yolks and whites
  • juice of 2 lemons

Garnishes

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Instructions
 

  • Add olive oil to a big pot and turn to medium heat. Once hot, add the chopped onion. Cook 3-4 minutes until softened. Add the minced garlic and cook 1-2 minutes until fragrant. Add the chickpeas, salt and dried oregano, stir and cook for 4-5 minutes.
  • Add the vegetable stock paste and bay leaf and 4 cups of water and stir to combine.
  • Bring to a boil. Stir and then keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 15 minutes. Taste and season with more salt and pepper if desired. If you want a brothier soup, add 1 cup more water, stir and simmer for a few more minutes.
  • Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock).
  • Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined.  Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
  • Add the egg mixture into the pot of soup, constantly stirring until combined.
  • Add 1/4 cup chopped fresh dill and taste and adjust seasoning with salt and pepper if desired! Serve in bowls topped with fresh dill, squeeze of fresh lemon juice, pepper and a drizzle of olive oil.

Video

Notes

  • If you don’t have vegetable stock paste use vegetable or chicken broth instead of water.
  • If you love this soup you’ll love our Chicken Avgolemono Soup Recipe

Nutrition

Calories: 327kcal | Carbohydrates: 41.9g | Protein: 14.6g | Fat: 13.8g | Saturated Fat: 2.3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6.8g | Cholesterol: 93mg | Sodium: 1791.1mg | Fiber: 10.5g | Sugar: 4.8g
Review This Recipe Let us know how it was!
Lorie

5 stars
Oh WOW!! So flavorful. Another winner by Maria.

Maria Koutsogiannis

Thank you so much sweetie!

Meredith K

5 stars
Traditional avgolemeno is my favorite and I love chickpeas so I was excited to try this! The dill definitely makes it different than traditional avgolemeno, but it is still SO good! I added some rice to make it even more “hearty” and filling. Thank you for the recipe – it’s wonderful! Opa!

Maria Koutsogiannis

oh rice sounds so good with this!!!! Dill is in traditioanl Avgolemono, do you mean the oregano?

Meredith K

Actually, my Greek family has never put dill or oregano in our avgolemono. So I guess not traditional for me! Haha. But we might start after trying it in this soup!

Alicia C

5 stars
Such a tasty lunch! Made a batch and would 100% make again! Great flavor and the creaminess that comes from the egg is a game changer!

Maria Koutsogiannis

thank you so much, alicia!

Karson Tsoi

5 stars
Very tasty soup, love the all the flavors in this recipe. Nicely balanced between the dill, garlic, citrus. Also learnt something new with the addition of whisking in the egg to the broth, makes the dish hearty and wholesome.

Maria Koutsogiannis

thank you so much Karson! I love this soup so much!

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