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Detailed image of a bowl filled with Lemony Greek Chickpea Soup, featuring lemon slices and fresh herbs.

Lemony Greek Chickpea Soup

A bright and comforting Greek-inspired chickpea soup infused with lemon and herbs, perfect for a nourishing meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Greek
Servings 4 servings
Calories 250 kcal

Ingredients
  

olive oil

  • 2 Tbsp extra-virgin olive oil

vegetables

  • 1.5 cups finely chopped yellow or sweet onion
  • 0.75 cup finely chopped carrots
  • 0.5 cup finely chopped celery
  • 2 strips lemon peel 2-inch strips
  • 0.25 cup fresh lemon juice, divided

garlic

  • 4 cloves garlic cloves, minced

broth

  • 2 quarts lower-sodium vegetable broth or chicken broth if not vegetarian
  • 2 15.5-oz cans chickpeas, rinsed and drained
  • 0.75 cup dry orzo pasta regular or whole-wheat
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 2 large whole eggs
  • 3 handfuls roughly chopped kale or spinach, Swiss chard, or escarole
  • 2 Tbsp finely chopped fresh dill plus more for garnish

Instructions
 

  • Heat olive oil; cook onion, carrots, celery, and lemon peel until softened (~10 min). Add garlic; cook 1 min.
  • Pour in broth; bring to boil. Add chickpeas, orzo, salt, pepper, oregano; simmer 10 min until orzo is al dente.
  • Whisk eggs and lemon juice; temper with hot broth, then slowly add back into soup while stirring.
  • Add kale; cook on low for 5 min until wilted. Remove lemon peels; stir in dill. Adjust seasoning and serve.

Notes

For a creamier texture, blend a portion of the soup before adding greens.
Keyword chickpeas