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Greek Chickpea Soup

The BEST Greek Chickpea Soup

This Greek Chickpea Soup is a nourishing, budget-friendly, vegetarian meal packed with lemony herby flavor, thickened naturally with potatoes and chickpeas for a creamy texture without dairy. Perfect for easy meal prep and Mediterranean-inspired weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: Greek, Mediterranean
Calories: 298
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 1 large carrot, diced
  • 1 celery rib with leaves, diced
  • 2 large white potatoes, diced
  • 2 large garlic cloves, finely diced
  • salt, pepper, chili flakes to taste
  • 0.5 lemon lemon zest
  • 4 cups vegetable stock (low sodium preferred)
  • 2 cans 14 oz canned chickpeas, strained
  • 2 cups baby spinach
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh dill, chopped
  • 0.5 lemon lemon juice
  • 2-3 tablespoons sour cream or Greek yogurt (optional)

Equipment

  • heavy pot or Dutch oven
  • wooden spoon
  • Potato masher
  • cutting board and knife

Method
 

  1. In a heavy pot, sauté the onions, carrots, and celery in olive oil with a pinch of salt for 8–10 minutes until softened and lightly caramelized.
  2. Add the potatoes, garlic, pepper, chili flakes, chickpeas, and lemon zest. Stir well to coat.
  3. Pour in the vegetable stock, bring to a boil, cover, and simmer for 15 minutes or until potatoes are tender.
  4. Use a potato masher to partially mash the soup, breaking down some potatoes and chickpeas to naturally thicken the broth.
  5. Add lemon juice and spinach. Stir for 1–2 minutes until spinach is wilted.
  6. Stir in sour cream or Greek yogurt if desired, then finish with fresh dill and parsley. Serve with a drizzle of olive oil.

Notes

For a richer flavor, drizzle extra virgin olive oil before serving. Skip the sour cream if freezing. Add kale or Swiss chard for heartier greens. Mash more potatoes and chickpeas for an even creamier texture.