Creamy without dairy thanks to blended chickpeas

Bright lemon flavor balanced by a silky broth

High-protein & filling, yet light

Ready in 20 minutes with pantry staples

Inspired by Greek avgolemono, but simplified

Instructions

Step 1: Cook the rice
In a medium pot, bring the broth to a gentle boil.
Add the rice, stir once, and reduce heat to a steady simmer.
Cook uncovered for 10 minutes, stirring occasionally, until the rice is tender.

Step 2: Blend the chickpeas
While the rice cooks, place the chickpeas in a blender with ¼ cup of broth (taken from the pot or extra broth).
Blend until smooth and creamy.
For a chunkier soup, mash the chickpeas with a fork instead.

Step 3: Add the chickpea puree
Stir the chickpea puree into the pot with the rice.
Simmer for 2 minutes, allowing the soup to thicken slightly.

Step 4: Temper the egg
In a separate bowl, whisk together the egg and lemon juice until smooth.
Slowly drizzle ¼ cup of hot soup into the egg mixture while whisking constantly.
This step gently warms the egg and prevents scrambling.

Step 5: Add egg mixture to the soup
Reduce the heat to low.
Slowly pour the tempered egg-lemon mixture back into the pot while stirring gently.
Cook for 1 minute, stirring constantly, until the soup becomes silky and slightly thicker.

Step 6: Finish and season
Stir in the olive oil and salt to taste.

Remove from heat and serve immediately.

Tips for Best Results
Keep the heat low once the egg is added — boiling will cause curdling.

Stir constantly when adding the egg mixture for a smooth texture.

If the soup thickens too much, add a splash of warm broth or water.

Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.

Reheat: Warm gently over low heat. Do not boil, as the egg can separate.

Variations & Add-Ins
Add spinach or kale during the last minute for extra greens

Stir in fresh dill or parsley for classic Greek flavor

Add extra chickpea puree for a thicker, stew-like soup

Serve with warm pita, naan, or crusty bread