Greek · Soup

Chickpea Broth in lemon and oregano

The kind of Greek plate you make on repeat. lemon and oregano, a proper crisp, and a finish of fresh herbs.

4.3 from 3,311 cooks

Prep20 min

Cook12 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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