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Lemony Greek Chickpea Soup

Lemony Greek Chickpea Soup
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Lemony Greek Chickpea Soup is a vibrant and nourishing dish that effortlessly combines the comforting flavors of traditional Avgolemono with the hearty goodness of chickpeas. This wholesome soup is packed with fresh vegetables, bright lemon juice, and protein-rich chickpeas, making it an ideal choice for both busy weeknights and cozy family gatherings. In just over 30 minutes, you can enjoy a bowl of this soul-warming soup that feels like a hug in every spoonful. Perfect for meal prep or leftovers, this recipe will quickly become a favorite in your kitchen.

Ingredients

Scale
  • 2 Tbsp. extra-virgin olive oil
  • 1 1/2 cups finely chopped yellow or sweet onion
  • 3/4 cup finely chopped carrots
  • 1/2 cup finely chopped celery
  • 2 (2-inch) strips lemon peel, plus 1/4 cup fresh lemon juice, divided
  • 4 garlic cloves, minced
  • 2 quarts (8 cups) lower-sodium vegetable broth (sub chicken broth if not making vegetarian)
  • 2 (15.5-oz.) cans chickpeas, rinsed and drained
  • 3/4 cup dry orzo pasta (regular or whole-wheat)
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. dried oregano
  • 3 handfuls roughly chopped or shredded kale (sub spinach, Swiss chard, or escarole)
  • 2 Tbsp. finely chopped fresh dill, plus more for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté chopped onion, carrots, celery, and lemon peel for about 10 minutes until softened.
  2. Add broth to the pot and bring to a boil. Stir in chickpeas, orzo, salt, pepper, and oregano; simmer uncovered for 10 minutes until orzo is al dente.
  3. In a bowl, whisk together whole eggs, egg yolks, and lemon juice. Slowly add hot broth to the egg mixture while whisking continuously.
  4. Gradually stir the egg-broth mixture back into the soup over low heat. Add kale and cook for an additional 5 minutes until greens are wilted.
  5. Stir in fresh dill before serving.

Nutrition

Find it online: https://easywithella.com/lemony-greek-chickpea-soup/