Greek Chickpea Soup
A comforting and nutritious soup made with chickpeas and aromatic spices, perfect for chilly nights or quick weeknight dinners.
Ingredients
Vegetable Base
- 1 can chickpeas, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 4 cups vegetable broth Use low-sodium for a healthier option.
- 1 can diced tomatoes
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- to taste Salt and pepper
Garnish
- 1 bunch Fresh parsley For garnish.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the onion, garlic, carrot, and celery, sautéing until the vegetables are soft, about 5–7 minutes.
Cooking
- Add the chickpeas, diced tomatoes, vegetable broth, oregano, cumin, salt, and pepper.
- Bring to a boil.
- Once boiling, reduce the heat to a simmer and let it cook for about 20–25 minutes.
Blending and Serving
- Use an immersion blender to blend the soup to your desired consistency, making sure it retains some chunky pieces for texture.
- Taste and adjust your seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container for 3–4 days or freeze for longer preservation. Thaw safely before reheating. For added nutrition, consider incorporating fresh spinach or kale.