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Bright chickpea soup with lemon, herbs, and Santorini olive oil. Clean, nourishing, and full of light.
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ingredients
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🌾 LEGUMES
•
2 × 14 oz cans chickpeas, drained and rinsed
🍋 PRODUCE
•
Juice of 2 lemons
•
Zest of 1 lemon
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1 large onion, finely chopped
•
3 garlic cloves, minced
•
2 celery stalks, diced
•
Fresh parsley
🫙 PANTRY
•
5 cups vegetable stock
•
Olive oil
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🌿 SEASONING
•
1 tsp dried oregano
•
2 bay leaves
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Salt
•
Black pepper
Santorini
Lemon Chickpea Soup
Bright chickpea soup with lemon and island herbs.
Bright chickpea soup with lemon, herbs, and Santorini olive oil. Clean, nourishing, and full of light.
Ingredients
🌾 LEGUMES
— 2 × 14 oz cans chickpeas, drained and rinsed
🍋 PRODUCE
— Juice of 2 lemons
— Zest of 1 lemon
— 1 large onion, finely chopped
— 3 garlic cloves, minced
— 2 celery stalks, diced
— Fresh parsley
🫙 PANTRY
— 5 cups vegetable stock
— Olive oil
🌿 SEASONING
— 1 tsp dried oregano
— 2 bay leaves
— Salt
— Black pepper
Prep
🔪 PREP FIRST
— Finely chop onion.
— Mince garlic.
— Dice celery.
— Juice and zest lemons.
Method
STEP 1 — BUILD THE BASE
— Heat pot over medium heat.
— Add 3 tbsp olive oil.
— Cook onion and celery 7 minutes.
— Add garlic, cook 1 minute.
STEP 2 — ADD CHICKPEAS & STOCK
— Add chickpeas, stock, bay leaves, oregano.
— Season with 1 tsp salt.
— Bring to a boil, simmer 20 minutes.
STEP 3 — PARTIALLY BLEND
— Remove 2 cups of soup.
— Blend until smooth.
— Return to pot.
👉 Partial blending thickens the soup while keeping texture.
STEP 4 — FINISH
— Add lemon juice and zest.
— Taste and adjust salt.
— Simmer 5 more minutes.
— Remove bay leaves.
— Drizzle with olive oil.
— Scatter fresh parsley.
Chef's Note: Add the lemon at the end, not at the start. Lemon cooked for too long loses its brightness — you want it sharp and alive.