Greek Chickpea Soup
I think that I have unofficially committed to make a big batch of soup every Sunday. With the three members of our household working from home, it is nice to have soup in the fridge to serve as lunch throughout the week. In the short time since the weather has turned cool enough for soup, I have made Italian Penicillin, Mushroom Soup, Tomato Soup and this super easy, delicious, high protein, vegetarian Greek Chickpea Soup.
Greek Chickpea Soup has all the familiar flavors of Avgolemono, lemon and dill, and is very similar to a Creamy Tahini Chickpea Soup I posted a year ago, almost to the day. Still, I felt this version from The Plant Based School was worth sharing. It came together in 30 minutes and was the perfect balance between tasting good and being good for you. Enjoy!
Greek Chickpea Soup
Ingredients
- 3 cans chickpeas drained and rinsed
- 2 Tbls olive oil
- 1 large onion chopped
- 2 medium carrots peeled and sliced into discs
- 3 cloves garlic minced
- 1/2 tsp red pepper flakes
- 4 c vegetable broth
- 1/2 lemon zested
- 2 Tbls lemon juice plus more to taste
- 3 Tbls tahini ▢ 2 tablespoons lemon juice ½ teaspoon salt or more to taste + black pepper▢ 1 small handful fresh dill or parsley – chopped
- 1 tsp salt more to taste
- freshly ground black pepper
- handful fresh dill chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sliced carrots and cook for about 4 minutes, until softened.
- Stir in garlic and red pepper flakes and cook for 1 more minute until fragrant.
- Add chickpeas, vegetable broth, salt and pepper. Bring to a gentle simmer and cook for 15 minutes so the flavors blend.
- Scoop out about 2 cups of the soup (about half chickpeas and half broth) and transfer to a blender. Add lemon juice and tahini. Blend until creamy.
- Turn off the heat and stir the blended mixture back into the pot. Add the lemon zest, dill and taste for seasoning, adding more salt or lemon if needed.
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