This Greek Chickpea Soup is ideal for when the days are starting to shorten, become colder and the evenings are chilly. It is a satisfying and heartwarming dish which happens to have an impressive nutritional profile perfect for also warding off the seasonal cold and flu.
This stew has a creamy texture, simmered with base vegetables to create a tasty base for the stew and herbs. The last step of the chickpea soup is to blend a cup of the cooked soup mixture with lemon juice and a little olive oil. This is then added into the soup to give a creamy texture. Once you try this step, you will want to do it every time.
A couple of tips, don’t add too much olive oil when caramelizing the onions, carrots and celery. Reserve adding the olive oil in the end. This adds to the smooth silky taste and is a much better healthier option than to cook the chickpeas in olive oil.
- 3 tablespoons extra virgin olive oil
- 1 stick celery, chopped
- 2 medium onions
- 2 medium carrots
- 2 cloves garlic chopped
- 600g chickpeas
- 2 cups water
- 2 tablespoons lemon thyme leaves
- 1 tablespoon parsley
- lemon zest of 1 lemon
- lemon juice of 2 lemons
- 1/3 cup olive oil
- 1/3 cup finely chopped dill
- 11/2 litres, vegetable stock
- Soak chickpeas with 2 cups water for 5-6 hours.
- Strain and rinse chickpeas.
- Pour olive oil into a saucepan and add the garlic, onion, carrot and celery. Stir for 1-2 minutes until they caramelise.
- Add the thyme, parley, chickpeas, lemon zest and stock into the saucespan and simmer for 60 minutes. the amount of time needed for chickpeas to cook will depend on your batch of chickpeas. Go to section below labelled 'Pressure Cooker' if your using a pressure cooker.
- Remove 1.5 cups of the stew and throw into a blender with lemon juice, and 1/3 cup of olive oil.
- Blend to smooth consistency and stir through into the remainder of the chickpea stew. Season with salt to taste.
- Serve, top with dill.
If your using a pressure cooker, when the chickpeas start to boil, seal the pressure cooker with the lid, turn the safety valve to close ( to trap pressure ) and simmer on low heat for 25-30 minutes. Remove from the heat, and depressurize.