Lemony Greek Chickpea Soup

By Dani Potts | January 8, 2025

Total Time: 35 minutes, Servings 4-6

INGREDIENTS

  • 2 Tablespoons extra virgin olive oil
  • 1 ½ cups finely chopped yellow or sweet onions
  • ¾ cup finely chopped carrots
  • ½ cup finely chopped celery
  • 2 (2-inch) strips lemon peel, plus ¼ cup fresh lemon juice, divided
  • 4 garlic cloves, minced
  • 2 quarts(8 cups) vegetable broth
  • 2 (15 oz) cans chickpeas, rinsed and drained(sub any other white bean if you’d like)
  • ¾ cup dry orzo pasta (regular or whole wheat)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 2 large whole eggs, plus 2 egg yolks
  • 3 handfuls roughly chopped or shredded kale(sub any green you would like)
  • 2 Tablespoons finely chopped fresh dill or 2 teaspoons dried dill

INSTRUCTIONS

  1. Sauté Aromatics: Heat oil in a large pot over medium heat. Cook onion, carrots, celery, and lemon peel for 10 minutes, stirring occasionally, until softened. Add garlic and cook 1 more minute.
  2. Simmer Soup: Add broth and bring to a boil. Stir in chickpeas, orzo, salt, pepper, and oregano. Simmer uncovered over medium-high heat for 10 minutes, until orzo is al dente. Reduce heat to low.
  3. Temper Eggs: Remove ¾ cup hot broth and set aside. Whisk eggs, yolks, and lemon juice in a bowl. Slowly whisk in hot broth to temper the eggs without scrambling. Note: It’s crucial to pour the broth very slowly while whisking constantly to prevent the eggs from scrambling.
  4. Thicken Soup: Stir soup gently while streaming the egg-broth mixture back into the pot. Add kale and cook over low heat for 5 minutes until broth thickens slightly and greens wilt. Remove lemon peel.
  5. Finish & Serve: Stir in fresh dill and adjust seasoning. Serve garnished with dill, cracked black pepper, and a drizzle of olive oil, if desired

Inspired by: https://dishingouthealth.com/greek-chickpea-soup/#wprm-recipe-container-18075

BENEFITS

Lemons are a small but mighty nutritional powerhouse! They are rich in vitamin C, an essential antioxidant that supports immune function, skin health, and iron absorption. The natural acidity of lemons aids digestion by stimulating stomach acid production, which can enhance nutrient absorption. Lemons also contain flavonoids, compounds with anti-inflammatory and heart-protective benefits. Adding lemon juice or zest to dishes not only brightens flavors but also provides a burst of nutrients, making it a simple way to boost both health and taste in your meals!