Velvety Greek Lemon Chickpea Soup with Dill

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Light and velvety, this lemony chickpea soup—brightened with fresh dill and silky with tahini—is a sunshine-infused twist on traditional Greek flavors.

This soup is a quiet favorite. It’s comforting without being heavy, zesty without being loud. Inspired by revithia soupa, a classic Greek chickpea soup, this version leans into garden herbs and a swirl of tahini to add body without cream. Fresh dill and lemon give it brightness, and the chickpeas keep it grounding and full of substance.

It’s a pantry-friendly meal with a garden soul—perfect for early spring, late fall, or any day that needs light and warmth in a bowl.

Why You’ll Love This Recipe 💛

• Comforting and citrusy with deep, herbal flavor
• Protein-rich, naturally vegan, and gluten-free
• Minimal ingredients, maximal brightness
• Garden herbs and pantry staples shine
• Make-ahead and freezer-friendly

Quick Reference

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Servings: 4
Dietary Info: Vegan, Gluten-free

Key Ingredients at a Glance:
🫛 Chickpeas, 🍋 lemon, 🌿 dill, 🧄 garlic, 🧅 onion, 🥄 tahini or olive oil

Ingredients 🛒

• 1 tablespoon olive oil
• 1 small yellow onion, chopped 🧅
• 2 cloves garlic, minced 🧄
• 1 (15 oz) can chickpeas, drained and rinsed (or 1½ cups cooked)
• 4 cups vegetable broth
• 2 tablespoons tahini (or more olive oil for a lighter broth) 🥄
• Zest and juice of 1 lemon 🍋
• 2 tablespoons chopped fresh dill 🌿
• Salt and black pepper, to taste
• Optional: pinch of turmeric or crushed red pepper for warmth

Instructions 🍽️

1. Sauté the base.
In a soup pot, heat olive oil over medium. Add onion and cook for 5 minutes, until translucent. Add garlic and sauté 1 minute more.

2. Simmer the soup.
Add chickpeas, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes to allow flavors to meld.

3. Blend (partially or fully).
For a creamier texture, blend half the soup with an immersion blender, or mash some of the chickpeas with the back of a spoon.

4. Finish with flavor.
Stir in tahini, lemon juice, and zest. Let warm through gently. Add fresh dill just before serving.

5. Serve.
Ladle into bowls and top with extra dill, cracked pepper, or a drizzle of olive oil. Serve with crusty bread or over cooked rice. 🥖

Tips & Variations 🌱

• No tahini? Sub a spoonful of Greek yogurt (if not vegan) or leave it out for a lighter version
• Add greens: Stir in chopped spinach, kale, or garden chard at the end
• Bulk it up: Serve over rice, quinoa, or orzo for a heartier meal
• Want a twist? Add a touch of miso paste or nutritional yeast for depth

Serving Ideas & Pairings 🥗

• Serve with Focaccia with Herb Faces or toasted pita
• Add a side of Daikon and Carrot Salad or a tomato-cucumber salad
• Pairs beautifully with Garden Beet Burgers or Samosas with Tamarind Chutney

Storage & Make-Ahead Tips 📦

• Fridge: Keeps 4–5 days in an airtight container
• Freezer: Freeze in portions for up to 3 months
• Reheat: Warm gently on the stove, stirring in more broth or water if needed

Garden Reflections 🌼📓

Lemon and dill have a way of waking me up. Not just my tastebuds, but my spirit. They cut through the heaviness, they brighten the bowl—and the day. Chickpeas are the anchor, but it’s that squeeze of lemon and sprig of dill that remind me to stay soft and grateful.

Even simple meals like this are an offering—of warmth, of what’s in season, and of the beauty that comes when pantry meets garden with care. 🍋🌿

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