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Chickpea soup

Cuisine: Greek
Servings: 4


  • 1 small cup olive oil
  • 2 chopped red onions
  • 3 chopped garlic cloves
  • 500 g boiled chickpeas
  • 1 ltr boiled water
  • 1 table spoon vegetable broth powder
  • 2 bay leaves
  • 2 teaspoons oregano
  • chopped parsley
  • 2 lemons
  • 1-2 tablespoons flour
  • Salt and pepper


  • Heat up the olive oil and roast the red onions and garlics. Add the chickpeas and mill for a few minutes.
  • Add the boiled water to cover. Boil, add broth, salt and pepper and the bay leaves. Lower the heat and simmer until the chickpeas are soft or just mushy.
  • Sprinkle with oregano and parsley. Squeeze the lemons, whisk together with wheat flour. Add liquid from the soup and whisk it slowly into the soup.
  • Let it simmer for 5 minutes and taste. Toss over olive oil and perhaps more lemon and serve with olives and bread.