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Easy Greek Chickpea Soup

A warm and comforting soup made with chickpeas, fresh vegetables, and aromatic herbs, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium red bell pepper, chopped
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil for sautéing
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. In a large pot, heat about 2 tablespoons of olive oil over medium heat.
  2. Add the chopped onion and sauté until it’s translucent, about 5 minutes.
  3. Toss in the minced garlic and cook for another minute until fragrant.
  4. Stir in the diced carrot and chopped red bell pepper, cooking for an additional 5-7 minutes.
  5. Add the drained chickpeas to the pot, stirring everything together.
  6. Pour in 4 cups of vegetable broth, and add the dried oregano, salt, and pepper to taste.
  7. Bring the mixture to a gentle boil.
  8. Reduce the heat to low and let the soup simmer for about 15 minutes.
  9. Taste the soup and adjust the seasoning if needed.
  10. Serve hot, garnished with a sprinkle of fresh parsley and a drizzle of olive oil.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. It freezes well for up to 3 months; just let it cool completely before freezing.