CC's Greek Chickpea Soup

  • serves 6
Christine Cushing
Christine Cushing

Dried chickpeas will double in volume when soaked. If you prefer, used 2 cups canned chickpeas. Serve this soup with grilled pita bread.

576 Ratings
Directions for: CC's Greek Chickpea Soup


1 cup dried chickpeas (250 ml)

2 Tbsp olive oil (30 ml)

1 carrot, diced

1 small onion, diced

1 rib celery, diced

1 to 2 cloves garlic, chopped

5 cup chicken stock (1.25 litres)

1 tsp dried Greek oregano (5 ml)

½ tsp ground cumin (2 ml)

2 bay leaves

Grated zest of 1 lemon

Coarse salt and freshly cracked black pepper

½ cup chopped fresh parsley (125 ml)

Squeeze of fresh lemon juice, to finish soup, optional

Splash of olive oil, to finish soup, optional

Grilled pita bread, for serving


1. Soak chickpeas in water. Cover and Refrigerate for 6 to 8 hours or overnight. Drain and rinse with cold water. Drain.

2. Sauté onions in olive oil on medium heat until golden, about 2 to 3 minutes. Add the carrot and celery, sauté until vegetables soften, about 2 to 3 minutes more. Add garlic and cumin and Greek oregano and continue to cook 1 to 2 minutes more or until garlic is golden. Add chicken stock, chickpeas, lemon zest and bay leaves. Bring to a boil. Cover and reduce heat to low. Simmer for about 40 to 45 minutes or until chickpeas are tender. Season the soup with salt and pepper. Add chopped fresh parsley, lemon juice and olive oil. Serve soup hot with grilled pita bread. Makes 7 cups.

See more: Vegetables, Herbs, Greek, Soup, Citrus, Saute, Dinner


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