How to make
Chop the onion and garlic and stew them in olive oil for 10 minutes.
Add finely chopped parsley, strained boiled chickpeas, oregano, black pepper and salt.
Pour 1.2 liters of water and cook under a lid for 20 minutes.
Pour the freshly squeezed lemon juice and puree the appetizing cream soup until smooth.
Serve the Greek soup hot, drizzled with fragrant olive oil and crispy croutons.
Optionally, you can add more spices or lemon juice to the Greek chickpea soup.
Enjoy your meal!
