Description
This Easy Greek Chickpea Soup is a hearty, flavorful dish featuring tender chickpeas, fresh vegetables, and a creamy tahini-lemon blend. With vibrant dill and a hint of smoked paprika, it’s a comforting, nutritious meal perfect for any season.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cans (15 oz each) chickpeas, drained and rinsed
Liquids and Flavorings
- 4 cups vegetable broth
- 1/3 cup tahini
- 1/4 cup fresh lemon juice (about 1–2 lemons)
Herbs and Seasonings
- 2 tablespoons chopped fresh dill
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika or chili flakes (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened and fragrant.
- Add Garlic and Chickpeas: Stir in minced garlic and drained chickpeas. Cook for an additional 2–3 minutes to deepen the flavors.
- Simmer Soup: Pour in the vegetable broth and bring the mixture to a boil. Then reduce the heat and let it simmer uncovered for 15–20 minutes to allow the flavors to meld and the vegetables to cook through.
- Blend Partially: Remove about 2 cups of the soup and blend it in a blender or use an immersion blender to puree part of the soup. Return the blended portion to the pot to give the soup a creamy texture while retaining some chunkiness.
- Add Tahini and Lemon: Lower the heat and stir in the tahini and fresh lemon juice. Season with salt, black pepper, and optional smoked paprika or chili flakes to taste.
- Final Simmer and Serve: Let the soup simmer gently for another 5 minutes to combine all flavors. Just before serving, stir in the chopped fresh dill for a burst of herbal freshness. Serve hot with crusty bread for a complete meal.
Notes
- For a spicier kick, increase the amount of chili flakes or smoked paprika.
- Vegetable broth can be substituted with chicken broth if not keeping the recipe vegetarian.
- Use an immersion blender for ease and to avoid transferring hot soup to a blender.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- Serve with crusty bread or a simple side salad for a full meal.
