There are three Greek dishes I always think of for their surprising depth of flavor despite humble ingredients and simple preparation: Greek Lentil Soup, Greek Cabbage Salad, and this Greek Garbanzo Bean Soup.
Ingredients
- 1/2 pound dry garbanzo beans (about 1 cup)
- 8–10 cups water
- 1 onion, chopped
- 1/2 teaspoon dried oregano, crumbled
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon all-purpose flour
- Juice of 1 lemon (about 2 tablespoons)
- 3 tablespoons extra virgin olive oil
Preparing the Garbanzos for Cooking
Rinse and drain the beans, and pick through them to remove any small stones or debris.
If possible, soak the beans overnight to reduce cooking time. I usually soak them before bed and cook them the next evening. Well-soaked garbanzos will take roughly 1 to 1½ hours to become tender.
When ready, drain the soaking water. The beans will almost double in size after a long soak.
Soaking for a couple of hours still helps, and if you skip soaking entirely allow about 2½ hours for cooking. Cooking time varies with the age of the beans, so check for tenderness as they cook.
Cooking It!
Combine the drained beans, chopped onion, oregano, salt, and pepper in a large pot. Add 8 cups of water if the beans were soaked overnight, or 10 cups if they were not.
Bring to a boil and simmer until the beans are soft. Well-soaked beans usually reach tenderness in 1 to 1½ hours; unsoaked beans can take over 2 hours. Add water as needed to keep the mixture soupy. Garbanzo beans hold their shape well, so a little extra cooking won’t ruin them.
Before finishing, we add two simple touches that improve texture and brighten flavor.
To slightly thicken the broth, make a flour slurry: whisk 1 tablespoon flour into a small amount of water, then gradually whisk in more water until you have about 1 cup total. It’s fine if small lumps remain—remaining bits will dissolve as you cook.
Stir the slurry into the pot and boil for about 5 minutes to remove any raw flour taste.
Finally, turn off the heat and stir in the lemon juice and extra virgin olive oil. This simple addition brightens and rounds the flavors—no other seasoning is needed.
Serve the soup hot with crusty bread and olives on the side.
This garbanzo soup is straightforward, nourishing, and full of flavor—one of those comforting Greek recipes that proves simple ingredients can be remarkable.