Description
This Easy Greek Chickpea Soup is a cozy, lemony blend of chickpeas, vegetables, and tahini that creates a rich, creamy texture without any dairy. Packed with Mediterranean flavor, it’s comforting, nourishing, and completely plant-based. Perfect for meal prep or a warm bowl on chilly nights.
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
4 cups vegetable broth
1/3 cup tahini
1/4 cup fresh lemon juice (about 1–2 lemons)
2 tablespoons chopped fresh dill
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika or chili flakes (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened.
2. Add garlic and chickpeas. Stir and cook for 2–3 minutes to let the flavors develop.
3. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes.
4. Blend 2 cups of the soup in a blender or use an immersion blender to puree a portion. Return the mixture to the pot.
5. Lower the heat and stir in tahini and lemon juice. Add salt, pepper, and optional smoked paprika or chili flakes.
6. Simmer for 5 more minutes. Stir in chopped dill right before serving. Enjoy hot with crusty bread.
Notes
For a thicker soup, blend more of the chickpeas and veggies before serving.
Always stir tahini in slowly over low heat to prevent curdling.
Add more lemon juice if you like a brighter, tangier flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg