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Greek Chickpea Soup

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A delightful, hearty Greek Chickpea Soup enriched with fresh vegetables, chickpeas, and aromatic spices, perfect for weeknight dinners or cozy gatherings.

Ingredients

Scale
  • 1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 bell pepper, diced (green or red)
  • 1 can (14.5 ounces) diced tomatoes, with juices
  • 5 cups vegetable broth (or chicken broth)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 2 cups fresh spinach or kale, chopped
  • Juice of 1 lemon
  • Fresh parsley, chopped for garnish

Instructions

  1. Soak the Chickpeas: If you’re using dried chickpeas, start by soaking them overnight in plenty of water. Rinse and drain them before using in the soup.
  2. Sauté the Base: In a large pot, heat the olive oil over medium heat, add the diced onion and sauté for about 5 minutes until the onion becomes translucent.
  3. Add Vegetables: Stir in the minced garlic, then add the diced carrots, celery, and bell pepper. Cook this mix for an additional 5-7 minutes.
  4. Combine Chickpeas and Tomatoes: Introduce the soaked (or canned) chickpeas, diced tomatoes, vegetable broth, and spices. Bring to a boil.
  5. Let It Simmer: Once boiling, reduce heat. Simmer for 30-40 minutes for dried chickpeas or 15-20 minutes for canned chickpeas.
  6. Add Greens and Lemon: Stir in the chopped spinach or kale and squeeze in the juice of one lemon before serving.
  7. Serve and Garnish: Ladle the soup into bowls and garnish each serving with freshly chopped parsley.

Notes

To enhance the flavor, consider adding a splash of your favorite vinegar or some red pepper flakes for heat.

Nutrition

Find it online: https://yummyfirst.com/greek-chickpea-soup/