This post may contain affiliate links. Please read our disclosure policy.
*This post contains affiliate links
This creamy Chickpea Soup is nourishing, comforting, and everything you need and more in a soup! This soup just reminds me of growing up in our Greek household. It makes me so happy when I eat it and it tastes so darn good and good for your gut. Seriously the best of both worlds.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Why You’ll Love Chickpea Soup
- Gut Healthy: This soup is full of nourishing, gut-healthy ingredients such as chickpeas and oregano
- Comforting: Any big bowl of hearty soup is just so comforting to me, it warms you from the inside out
- Meal Prep: Prep this Chickpea Soup to have a healthy soup ready for a quick lunch or dinner during a busy week
Ingredients
Chickpeas – Chickpeas are high in fiber, and specifically soluble fiber called raffinose. Your gut breaks this down so you can digest it slowly, and keeps you regular
Oregano – Oregano is known to have anti-bacterial properties. It can keep you healthy and is so easy to add to so many recipes, especially Greek recipes like this one
How to Make Chickpea Soup
- Add olive oil to a big pot and turn to medium heat. Once hot, add the chopped onion. Cook 3-4 minutes until softened. Add the minced garlic and cook 1-2 minutes until fragrant. Add the chickpeas, salt and dried oregano, stir and cook for 4-5 minutes.
- Add the vegetable stock paste and bay leaf and 4 cups of water and stir to combine.
- Bring to a boil. Stir and then keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 15 minutes. Taste and season with more salt and pepper if desired. If you want a brothier soup, add 1 cup more water, stir and simmer for a few more minutes.
- Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock).
- Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined. Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
- Add the egg mixture into the pot of soup, constantly stirring until combined. Add 1/4 cup chopped fresh dill and taste and adjust seasoning with salt and pepper if desired! Serve in bowls topped with fresh dill, a squeeze of fresh lemon juice, pepper and a drizzle of olive oil.
Tips and Tricks for Gut Health
If you are looking to improve your gut health, eating a fiber-forward diet helps. Food can seriously change your gut health, however, it can be hard to always focus on gut-healthy foods, and often people need additional support to complement a healthy diet. One way that helps me is ION* Gut Support. This daily supplement helps diversify your microbiome, supports healthy digestion, defends against toxins, and helps improve your nutrient absorption. It’s such an easy way to keep your gut in check.
Learn more at intelligenceofnature.com and use code MARIA to save 15% off of your first purchase! Offer applies to all one-time full-priced products, and excludes subscription and bundle purchases.
Substitutions
- Chickpeas: You can sub chickpeas with white beans if you prefer
- Protein: Pump up the protein in this recipe by adding cooked shredded chicken. It can be a great way to use up rotisserie chicken
- Vegetable Stock Paste: If you don’t have paste, use cubes. If you don’t have either, you can use regular broth, just eliminate the water in the recipe
Best served with
How to Store Leftovers
Store leftovers in a container in the fridge for 4-5 days. You can also freeze any leftovers of this soup to warm up at a later date. Just leave the garnishes off and add when you’re ready to serve.
Common Questions
There is so much to do about chickpea water outside of just throwing it down the drain, you can use it as a vegan substitute in recipes that call for eggs or egg whites, meringues, foamy cocktails, and even mayo.
Over a bowl, crack the egg into your hand and allow the egg whites to pass through your fingers into the bowl. Put the egg yolk into a separate bowl.
Save this recipe for later
Watch the Video
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 2 398ml cans chickpeas, drained and rinsed
- 2 tsp salt
- 1 ¼ tsp dried oregano
- 1 ½ tbsp vegetable stock paste
- 1 bay leaf
- 4-5 cups water
- ¼ cup fresh chopped dill
For the avgolemono
Instructions
Start Cooking- Add olive oil to a big pot and turn to medium heat. Once hot, add the chopped onion. Cook 3-4 minutes until softened. Add the minced garlic and cook 1-2 minutes until fragrant. Add the chickpeas, salt and dried oregano, stir and cook for 4-5 minutes.
- Add the vegetable stock paste and bay leaf and 4 cups of water and stir to combine.
- Bring to a boil. Stir and then keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 15 minutes. Taste and season with more salt and pepper if desired. If you want a brothier soup, add 1 cup more water, stir and simmer for a few more minutes.
- Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock).
- Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined. Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
- Add the egg mixture into the pot of soup, constantly stirring until combined.
- Add 1/4 cup chopped fresh dill and taste and adjust seasoning with salt and pepper if desired! Serve in bowls topped with fresh dill, squeeze of fresh lemon juice, pepper and a drizzle of olive oil.
Notes
- If you don’t have vegetable stock paste use vegetable or chicken broth instead of water.
- If you love this soup you’ll love our Chicken Avgolemono Soup Recipe
13 people are discussing this recipe. Join in
So delicious! Healthy yet nothing but flavor and satisfaction. Yummy! Thank you for the recipe Maria 🙂
You are so welcome, thank you s much!!!!
Oh WOW!! So flavorful. Another winner by Maria.
Thank you so much sweetie!
Traditional avgolemeno is my favorite and I love chickpeas so I was excited to try this! The dill definitely makes it different than traditional avgolemeno, but it is still SO good! I added some rice to make it even more “hearty” and filling. Thank you for the recipe – it’s wonderful! Opa!
Incredible & Delicious SOUP
Thank you so so so so much!
oh rice sounds so good with this!!!! Dill is in traditioanl Avgolemono, do you mean the oregano?
Actually, my Greek family has never put dill or oregano in our avgolemono. So I guess not traditional for me! Haha. But we might start after trying it in this soup!
Such a tasty lunch! Made a batch and would 100% make again! Great flavor and the creaminess that comes from the egg is a game changer!
thank you so much, alicia!
Very tasty soup, love the all the flavors in this recipe. Nicely balanced between the dill, garlic, citrus. Also learnt something new with the addition of whisking in the egg to the broth, makes the dish hearty and wholesome.
thank you so much Karson! I love this soup so much!