Greek Chickpea Stew

The most allergy-friendly stew known to humankind


  • 2 tablespoons of olive oil
  • 1 red onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon of poultry seasoning
  • 1/2 teaspoon of dried dill
  • 1/4 teaspoons red pepper flakes
  • 2 15 oz. cans of chickpeas, drained and rinsed
  • zest and juice of 1 lemon (about 2 tablespoons of lemon juice)
  • 4 cups of vegetable broth
  • Salt and pepper to taste
  • 1 tablespoon of chopped parsley (optional topping)


  1. Chop red onion, carrots and celery. Heat olive oil in a large stock pot until oil is shimmering and add veggies. Sauté veggies until soft, about 5 minutes.
  2. Add poultry seasoning, dried dill, and red pepper flakes. Then, drain and rinse the 2 cans of chickpeas and add to the large stockpot. Add lemon zest.
  3. Add vegetable broth and simmer for 30 minutes on medium heat. Once done simmering, add salt, pepper, and lemon juice. Remove from heat.
  4. Take 2 cups of stew and add to a blender. Purée the mixture before adding it back to the large stock pot. Stir until purée is fully incorporated into the stew.
  5. Top with chopped parsley and/or a sprinkle of dried dill alongside some sliced bread. Enjoy!

*Pro-tip: make sure you salt and pepper your soup after it’s done simmering. Turns out, boiling chickpeas with salt can make them hard while adding salt after keeps them beautifully soft.

*I got the inspiration for this recipe from Akis Petretzikis, a Greek chef with a lot of really great Greek recipes. His version is here.

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