Description
A traditional Greek chickpea soup that is hearty and flavorful, featuring tender chickpeas simmered with aromatic onions, bay leaves, and oregano, finished with a lemon-flour mixture for a rich, tangy broth. Perfectly complemented by smoked herring, onion slices, and crusty bread, this comforting soup is an excellent choice for a satisfying meal.
Ingredients
Chickpea Base
- 1 lb chickpeas (garbanzo beans)
- Water (for soaking and boiling)
Soup
- 1 red onion, diced
- 1/2 cup olive oil
- 2 bay leaves
- 1 tablespoon dried oregano
- Salt, to taste
- Fresh ground pepper, to taste
- Juice from 1-2 lemons
- 1 cup soup broth (vegetable or chicken broth)
- 2 tablespoons all-purpose flour
Accompaniments
- Smoked herring (for serving)
- Onion slices (for serving)
- Crusty bread (for serving)
Instructions
- Soak the Chickpeas: Place the chickpeas in plenty of water and soak them overnight to soften.
- Parboil and Rinse: Drain the soaked chickpeas and add them to a large pot. Cover with fresh water and bring to a boil. Drain and repeat this boiling and draining process 2-3 times, about 20 minutes each, to partially cook and remove impurities. Drain and set aside.
- Sauté Onion: In the same pot, heat the olive oil over medium heat. Add the diced red onion and sauté until transparent and fragrant, about 5 minutes.
- Add Chickpeas and Herbs: Add the partially cooked chickpeas back to the pot along with dried oregano and bay leaves. Sauté together for 2-3 minutes to combine flavors.
- Add Water and Simmer: Add enough water to cover the chickpeas plus 2 additional inches. Bring to a boil, then reduce heat to low-medium and simmer for about 1 hour or until the chickpeas are tender.
- Prepare Lemon-Flour Mixture: In a separate bowl, whisk together the lemon juice and flour until smooth.
- Finish the Soup: Gradually whisk the lemon-flour mixture into the soup while stirring vigorously. Remove from heat and season with salt and freshly ground pepper to taste.
- Serve: Serve the soup hot accompanied by smoked herring, sliced onions, and crusty bread for dipping.
Notes
- Soaking chickpeas overnight reduces cooking time and improves digestibility.
- Repeating the boiling and draining step helps remove bitterness and impurities from chickpeas.
- The lemon and flour mixture creates a thickened, tangy broth, similar to avgolemono but using flour instead of eggs.
- Adjust lemon juice amount based on your preferred level of tanginess.
- Serving with smoked herring and crusty bread adds traditional authentic texture and flavor contrast.
- For a vegetarian version, serve without smoked herring.
- Prep Time: 12 hours (includes soaking time)
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
