Lemon Chickpea Soup

Name: Lemon Chickpea Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: 400 g Cooked chickpeas, drained; 100 g Onion, finely diced; 80 g Carrot, small cubes; 650 ml Vegetable stock; 1½ tbsp Olive oil; 2 tbsp Lemon juice; ½ tsp Dried oregano

Cooked chickpeas and carrot make a simple soup thickened with crushed beans and brightened with lemon.

AI-generated serving illustration; actual results may vary.

GreekFood

10 minPrep

25 minCook

35 minTotal

EasyDifficulty

Servings

Ingredients

Method

Heat olive oil over medium heat and soften onion and carrot for 6 minutes.
Add chickpeas, stock and oregano; bring to a boil and simmer 15 minutes.
Mash a ladleful of beans against the side of the pan and stir back into the soup.
Check carrot is tender, turn off heat and stir in lemon juice before serving.

Tap an ingredient or step to tick it off as you cook.

Tips

Mashing a small portion gives body while leaving most beans whole.
Use unsalted or low-salt stock if your canned beans are already salty.

Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.

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