Greek Chickpea Soup

A vegetarian version of the Greek Avgolemono, this easy and delicious egg-thickened soup combines veggies, rice, chickpeas, lemon, and dill for a bright, savory, satisfying meal that comes together in just 30 minutes!

5 from 19 votes

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Course: Lunch, Main Course, Soup

Cuisine: American, Greek, Mediterranean

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: people

Calories: 415kcal

Equipment

Medium Pot
Food Processor or High Speed Blender
Colander (Optional)

Ingredients

Soup

2 tablespoons olive oil extra virgin
1 leek white and light green parts only, medium, sliced
1 carrot medium, sliced
1 stalk celery medium, sliced
4 cloves garlic chopped
3 cups vegetable broth
15 ounces chickpeas from 1 can, drained
1 cup cooked rice
3 to 4 tablespoons lemon juice from about 1 fresh lemon
¼ cup dill fresh, chopped
kosher salt to taste

Rice, Egg, and Broth Mixture

1 cup cooked rice
2 eggs
1 cup vegetable stock or broth

Instructions

Soup

Slice your carrot, celery, and leeks. Mince your garlic. Clean the leeks very well under cold water to remove the sand and grit, preferably in a colander.
Place a medium pot over medium heat and add olive oil. Sweat the carrots, celery, and leeks for about 5 minutes, until they are softened. Add a pinch of salt.
Add the garlic and cook for another minute.
Add the stock or broth and bring up to a boil and back down to a simmer. Season with salt to taste.
Add the chickpeas and cook for about 15 minutes.
Add one cup of the cooked rice.

Rice, Egg, and Broth Mixture

Meanwhile, heat the remaining rice and stock or broth until warmed through. Add to a food processor or blender.
Add the eggs and blend until thick and smooth.
Once the soup has cooked with the chickpeas for about 15 minutes, add the rice, egg, and broth mixture into the soup to thicken it.
Add the lemon juice and dill to the soup, taste for seasoning, adding salt if needed, and serve.

Notes

You can use white rice or brown rice for this recipe.
To store leftovers, stop before adding the cooked rice and the rice, egg, and broth mixture. Refrigerate the broth, vegetables, and chickpeas in an airtight container for 2 to 3 days in the fridge or up to 4 months in the freezer.
When reheating, bring up to a boil and down to simmer. Then complete the remaining steps of the recipe: add the cooked rice, and make and add the warmed rice, broth, and egg mixture. Finish with the lemon and dill and serve.
Be sure to clean the leeks very well before adding them to the pot. After slicing, you can place in a colander and run cold water over them, using your fingers to separate the layers to ensure every part is rinsed.

Nutrition