Greek Chickpea Soup

I am very aware that this soup is not the most appetizing looking. I am like most people – I eat first with my eyes – and I know this just doesn’t measure up. (Just ask our exchange student who refused to even try it . . . ouch!)

The flavor is pretty dang tasty despite all that.

This recipe is inspired by one from Christine Cushing of Food Network Canada.

I took her recipe and made a few tiny changes – okay one tiny change … like adding rice.

Greek Chickpea Soup

  • 1 cup dried chickpeas
  • Water, to cover
  • 1 or 2 tablespoons olive oil
  • 1 carrot, diced
  • 1 small onion, diced
  • 1 rib celery, diced
  • 1 to 2 cloves garlic, minced
  • 1/2 cup wild rice blend, rinsed
  • 5 cups vegetable stock
  • 1 teaspoon dried Greek oregano
  • 1/2 teaspoon ground cumin
  • 2 bay leaves
  • Grated zest of 1 lemon
  • Salt and pepper, to taste
  • 1/2 cup fresh parsley, chopped
  • Juice of 1 lemon
  • Good quality olive oil for drizzling


  1. In a large bowl or crock cover chickpeas with water. Cover and refrigerate at least 6 hours or overnight.
  2. Drain and rinse well with cold water.
  3. In a large pot heat olive oil over medium heat.
  4. Sauté onion, carrot, and celery in oil until onions start to become softened and browned, about 5-7 minutes.
  5. Add the rice mix and stir to coat in oil. Let the rice slightly toast, about 2 minutes.
  6. Next add in the garlic, cumin and Greek oregano. Continue to cook 1 or 2 more minutes until the garlic gets slightly browned.
  7. Pour in the vegetable stock, chickpeas, lemon zest and bay leaves. Stir to combine.
  8. Bring to a boil, then reduce heat to a low simmer for about 40-45 minutes or until the chickpeas are tender.
  9. Season with salt and pepper.
  10. Remove from heat and add the parsley and lemon juice. Drizzle with olive oil to serve.

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4 Responses to “Greek Chickpea Soup”

  1. Karmalife
    December 13, 2011 at 7:23 pm #

    I am so glad I found this recipe! I am Greek, first of all but more importantly a chick pea lover! About to go soak my peas and try this recipe first thing tomorrow. Thanks for the inspiration!

    • Megan
      December 14, 2011 at 2:14 pm #

      Excellent! I hope you like it. I am sure being a chickpea lover you will … let me know how it goes!

  2. Katrina
    February 11, 2014 at 9:54 am #

    Would it be awful if I used canned chick peas instead?

    • February 12, 2014 at 1:14 pm #

      No judgement here! ;-) Go ahead and use canned chickpeas – just make sure they’re drained and rinsed before adding them in. Enjoy!

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