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Lemony Greek Chickpea Soup: Easy Weeknight Meal Prep

Close-up of a bright yellow chickpea soup featuring chickpeas, orzo pasta, carrots, and fresh parsley.
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Make this Lemony Greek Chickpea Soup for a quick dinner or healthy meal prep. This easy, one-pot soup is packed with flavor and perfect for cozy comfort food.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 cups vegetable broth
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • 1/2 cup small pasta (like orzo or ditalini)
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Pour in the vegetable broth and add the diced tomatoes (with their juice), rinsed chickpeas, and the bay leaf. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to a simmer. Add the small pasta and cook according to package directions, usually 8 to 10 minutes, until the pasta is tender.
  5. Remove the pot from the heat. Discard the bay leaf. Stir in the fresh lemon juice.
  6. Season the soup generously with salt and black pepper to your taste.
  7. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

Notes

  • For meal prep, store leftovers in airtight containers in the refrigerator for up to 4 days. The pasta may absorb some liquid upon standing; add a splash of broth or water when reheating.
  • If you prefer a thicker soup, mash about 1/2 cup of the chickpeas against the side of the pot before adding the broth, or use an immersion blender to briefly blend a small portion of the soup.
  • This recipe works well with dried chickpeas, but you must soak and cook them fully before starting step 3.

Nutrition

Find it online: https://blissbatter.com/lemony-greek-chickpea-soup-easy-recipe/