Hearty Greek Chickpea Soup with Lemon and Oregano
A simple, 6-ingredient Greek chickpea soup made with olive oil, lemon, garlic, and oregano – hearty, nourishing, and full of flavor.
- Cook2h 30m
- Total1h
- DifficultyEasy
- Servings4
This classic Greek soup is a staple in many homes, especially during Lent or on cold winter days. The combination of tender chickpeas, fragrant oregano, and a bright squeeze of lemon creates a comforting bowl that's both satisfying and wholesome.
Made with just a handful of everyday ingredients, this recipe lets the natural flavors shine. The chickpeas are first boiled briefly to soften their skins, then simmered slowly with onion, garlic, and olive oil until the soup becomes thick and velvety. A final touch of lemon juice and oregano lifts the dish and makes it truly Greek.
Ingredients
Converted amounts are rounded.
Method
- Place the soaked chickpeas in a large pot and cover with plenty of fresh water. Bring to a boil and cook for 2 minutes. Drain the chickpeas in a colander and set aside.
- In the same pot, heat 5 tablespoons of the olive oil over high heat. Add the minced onion and garlic and sauté until golden, about 3-4 minutes.
- Add the drained chickpeas and the hot water or stock. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, until the chickpeas are tender.
- Uncover the pot and add the remaining olive oil. Increase heat to medium and simmer for 15-20 minutes, stirring often, until the soup thickens to your liking.
- Stir in the lemon juice and dried oregano. Cook for 2 more minutes, then remove from heat. Let the soup rest for 5 minutes before serving.
- For a pressure cooker: Sauté the onion and garlic in 5 tablespoons olive oil using the sauté function. Add chickpeas, water/stock, salt, and pepper. Pressure cook on high for 20 minutes, then quick release. Add remaining oil, then either transfer to a pot to thicken on the stove or use the sauté function for 15 minutes. Add lemon and oregano in the last 2 minutes. Let rest 5 minutes before serving. For a thicker soup, blend 1-2 ladles of soup and stir back in.
💡 Tips
- Soaking the chickpeas overnight is essential for even cooking and a creamy texture.
- For a thicker soup, blend a cup of the cooked chickpeas with some broth and stir back in.
- Serve with a drizzle of extra virgin olive oil and a sprinkle of fresh oregano if available.
Inspired by a recipe from Real Greek Recipes