Chickpea Soup

This Greek-inspired chickpea soup is hearty, chunky, lemony and herby and it feels like a warm hug. For something so comforting, it’s pretty damn healthy too. It’s gluten-free, vegetarian and vegan-friendly.

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Lemony Herby Chickpea Soup

Thick and hearty yet surprisingly light, this chickpea soup marries the best of both worlds. It’s packed with a vibrant mix of onions, carrots, celery, potatoes, and spinach and finished with zesty lemon, parsley and dill, giving it a distinct Mediterranean flavour.

What sets this soup apart is its delightful texture—partially mashed for creaminess without heaviness, thanks to the starch from chickpeas and potatoes. I add a little sour cream at the end but you can opt for Greek yogurt or a vegan alternative.

Whether you’re looking for a weeknight dinner that comes together with ease or a nourishing meal that also feels cozy, this Greek chickpea soup is sure to hit the spot. Serve it with a slice of crusty bread or some croutons on top.

You will need:

• Aromatics and vegetables: onion, carrot, celery (for the soup base), potatoes (for body), spinach (for added greens).
• Chickpeas: this is your main protein and will add to the texture of the soup, regular canned chickpeas will work here. You need 2 x 14 oz/400 g cans. If using dry chickpeas, pre-cook them first.
• Herbs and seasonings: Garlic (aroma and flavour), lemon zest and juice (for brightness and acidity), parsley and dill (for fresh, herby notes), salt, pepper and chili flakes for a little kick.
• Liquid: low-sodium vegetable stock (base of the soup)
• Optional: sour cream or Greek yogurt (for creaminess and extra tang), only a little bit is used so can be omitted.

How To Make Chickpea Soup

• Start by sautéing onions, carrots, and celery in olive oil with a pinch of salt until they’re soft and caramelized. Don’t rush this part, that’s where a lot of the flavour comes from.
• Add in the diced potatoes and garlic, followed by the seasonings, chickpeas, and lemon zest.
• Pour in the vegetable stock, bring to a boil, then simmer until the potatoes are tender.
• Use a potato masher to partially mash the mixture, thickening the soup.

• Stir in lemon juice and spinach until the spinach wilts.
• Finish off with sour cream or Greek yogurt and fresh herbs for a creamy texture and a burst of flavour.

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Recipe Tips & Variations

• For a vegan version, skip the sour cream or substitute with a vegan yogurt.
• I love dill and parsley in this soup and recommend to use both to get the best flavour; if you don’t love dill, feel free to use extra parsley.
• Try adding canned tomatoes and use fresh basil for an Italian spin; or stir in some smoked paprika and cumin and finish the soup with fresh coriander/cilantro for a Mexican twist.

Serving Suggestions

Serve this chickpea soup with a drizzle of olive oil and a sprinkle of fresh herbs on top for an extra touch of flavour. It pairs wonderfully with a piece of crusty bread for dipping or a side salad for a lighter meal. For a fuller spread, consider adding a simple grilled cheese or a slice of feta-topped bruschetta.

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