Lemony Greek Chickpea Soup
A bright and hearty soup combining chickpeas, fresh lemon, and greens for a nourishing meal with Greek flavors.
Ingredients
olive oil
- 2 Tbsp extra-virgin olive oil (Quality olive oil enhances flavor.)
vegetables
- 1.5 cups finely chopped yellow or sweet onion
- 0.75 cup finely chopped carrots
- 0.5 cup finely chopped celery
lemon peel
- 2 strips 2-inch lemon peel (Add zest to the soup.)
- 0.25 cup fresh lemon juice (Divided usage.)
garlic
- 4 cloves garlic, minced
broth
- 2 quarts lower-sodium vegetable broth (Substitute with chicken broth if desired.)
canned chickpeas
- 2 cans 15.5-oz. chickpeas, rinsed and drained
pasta
- 0.75 cup dry orzo pasta (Regular or whole-wheat.)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried oregano
eggs
- 2 large large eggs
greens
- 3 handfuls roughly chopped or shredded kale (Can substitute with spinach, Swiss chard, or escarole.)
fresh dill
- 2 Tbsp finely chopped fresh dill (Plus more for garnish.)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; cook until softened.
- Add garlic, lemon peel, and oregano; cook for 1 minute. Pour in vegetable broth and bring to a boil.
- Add chickpeas and orzo; simmer until orzo is tender, about 10 minutes.
- Stir in lemon juice, chopped greens, and dill. Beat eggs and slowly add to the soup, stirring constantly.
- Season with salt and pepper. Serve hot, garnished with extra dill.
Notes
For a creamier texture, blend a portion of the soup before adding greens.