Ikarian Chickpea Soup: A Blue Zone Recipe with Lemon and Olive Oil
Simple yet soul-satisfying, this Ikarian Chickpea and Lemon Soup captures the sunny spirit of the Greek islands in every comforting, citrus-kissed spoonful.
FOODRECIPES
This traditional Ikarian soup is a staple of longevity cuisine: simple, hearty, and packed with antioxidants, thanks to the combination of lemon juice and extra virgin olive oil. It’s naturally plant-based and deeply satisfying, especially when paired with crusty sourdough or a drizzle of extra-virgin olive oil. For a unique twist, try adding chopped fennel, a pinch of chili flakes, or a squeeze of lemon just before serving. You can also add in a parmesan rind or stir in cooked farro or barley to make it more filling. Whether served as a light lunch or a warming dinner, this soup is a delicious way to bring the Blue Zones lifestyle to your table.
Ingredients
1 tbsp olive oil (15 mL)
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 tsp dried oregano (1 g)
2 cups cooked chickpeas (320 g) or 1 can, rinsed
4 cups vegetable broth (960 mL)
Juice of 1 lemon
Salt and black pepper, to taste
Optional Additions
Fresh parsley to garnish
Instructions
Heat olive oil in a pot over medium heat.
Add onion and garlic; sauté until soft, about 5 minutes.
Stir in oregano and chickpeas. Cook for 2 more minutes.
Pour in broth, bring to a boil, then reduce to a simmer. Cook for 20 minutes.
Add lemon juice and season with salt and pepper. Serve warm, garnished with parsley.
This soup is humble, heartwarming, and nutrient-rich, just as how the Ikarians like it. Enjoy this soup with family and friends, and let the meal nourish more than just your body.
Ikarian Lemon & Chickpea Soup
Serves 3 to 4