Go Back
–+ servings
Lemony Greek Chickpea Soup

Lemony Greek Chickpea Soup for a Cozy, Nourishing Meal

This Lemony Greek Chickpea Soup is a quick, protein-packed meal that combines orzo, chickpeas, and vibrant veggies for a nourishing dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons extra-virgin olive oil Avocado oil is a tasty substitute.
  • 1 medium yellow or sweet onion Use leek or shallots if preferred.
  • 2 medium carrots No significant substitutions needed.
  • 2 stalks celery Fennel makes for a flavorful alternative.
  • 1 strip lemon peel Try zest from lime for variety.
  • 2 tablespoons fresh lemon juice Add more if you love tang!
  • 3 cloves garlic Garlic powder works in a pinch.
  • 6 cups lower-sodium vegetable broth Chicken broth can be used for a non-vegetarian version.
For the Protein and Texture
  • 1 can chickpeas Canned white beans can be used instead.
  • 1 cup dry orzo pasta Any small pasta shape or gluten-free options work too.
For Seasoning and Flavor
  • 1 teaspoon kosher salt Adjust based on dietary needs.
  • 1/2 teaspoon black pepper Freshly ground is best.
  • 1 teaspoon dried oregano Consider Italian seasoning blend for a twist.
  • 2 large eggs Silken tofu blended works for a vegan alternative.
  • 2 cups kale Feel free to substitute with spinach.
  • 1/4 cup fresh dill Parsley can be a lovely substitute.

Equipment

  • Large stock pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large stock pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat for about 1 minute.
  2. Add the chopped yellow onion, diced carrots, and sliced celery to the pot with the lemon peel. Sauté for 8–10 minutes until the vegetables are tender and fragrant.
  3. Stir in 3 minced garlic cloves and sauté for an additional minute until fragrant.
  4. Pour in 6 cups of lower-sodium vegetable broth and bring it to a boil for 3–5 minutes.
  5. Once boiling, add 1 can of drained chickpeas, 1 cup of dry orzo, salt, black pepper, and 1 teaspoon of dried oregano. Simmer for about 10 minutes until the orzo is al dente.
  6. Remove about 3/4 cup of hot broth from the pot and set it aside in a small bowl.
  7. In a separate bowl, whisk together 2 large eggs, 2 egg yolks, and the juice of 1 fresh lemon. Gradually add the reserved hot broth while whisking continuously.
  8. Slowly pour the tempered egg-broth mixture back into the soup pot while stirring gently to enrich the soup with a velvety texture.
  9. Introduce 2 cups of chopped kale into the pot and simmer on low heat for another 5 minutes.
  10. Remove the lemon peel and stir in approximately 1/4 cup of freshly chopped dill. Taste and adjust seasonings if necessary before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 180mgSodium: 500mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 5000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Tempering eggs is key for achieving a creamy texture. Taste the soup before serving to adjust brightness with more lemon juice if desired.

Tried this recipe?

Let us know how it was!