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Close-up view of a bowl of Lemony Greek Chickpea Soup with vibrant colors and garnishes.
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Lemony Greek Chickpea Soup

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 250
A bright and comforting Greek-inspired chickpea soup infused with lemon and herbs, perfect for a nourishing meal.

Ingredients

olive oil

  • 2 Tbsp extra-virgin olive oil

vegetables

  • 1.5 cups finely chopped yellow or sweet onion
  • 0.75 cup finely chopped carrots
  • 0.5 cup finely chopped celery
  • 2 strips lemon peel (2-inch strips)
  • 0.25 cup fresh lemon juice, divided

garlic

  • 4 cloves garlic cloves, minced

broth

  • 2 quarts lower-sodium vegetable broth (or chicken broth if not vegetarian)
  • 2 15.5-oz cans chickpeas, rinsed and drained
  • 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 whole eggs

kale or spinach

  • 3 handfuls roughly chopped or shredded kale (or spinach, Swiss Chard, or escarole)
  • 2 Tbsp finely chopped fresh dill (plus more for garnish)

Instructions 

  • Heat olive oil; cook onion, carrots, celery, and lemon peel until softened (~10 min). Add garlic; cook 1 min.
  • Pour in broth; bring to boil. Add chickpeas, orzo, salt, pepper, oregano; simmer 10 min until orzo is al dente.
  • Whisk eggs and lemon juice; temper with hot broth. Mix into soup, add kale; cook 5 min until wilted.
  • Remove lemon peels; stir in dill. Adjust seasoning; serve hot.

Notes

For a creamier texture, blend a portion of the soup before serving.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: Greek
Keyword: chickpeas