Greek Chickpea Soup
A hearty and nourishing soup featuring creamy chickpeas, fresh vegetables, and fragrant spices that brings vibrant Mediterranean flavors to your table.
Ingredients
For the Soup
- 1 cup dried chickpeas or 2 cans of chickpeas, drained and rinsed
- 3 tablespoons olive oil adds richness and depth of flavor
- 1 medium onion, diced sweet and aromatic
- 2 cloves garlic, minced contributes a fragrant punch
- 2 medium carrots, diced brings sweetness and vibrant color
- 2 stalks celery, diced offers crunch and a subtle earthiness
- 1 bell pepper, diced (green or red) introduces a fresh, juicy element
- 1 can diced tomatoes, with juices adds acidity and texture
- 5 cups vegetable broth or chicken broth
- 1 teaspoon ground cumin infuses an earthy, aromatic quality
- 1 teaspoon dried oregano adds a Mediterranean flair
- 1 teaspoon smoked paprika offers a gentle smokiness
- 2 cups fresh spinach or kale, chopped adds nutrition and color
- Juice of 1 lemon infuses brightness
Instructions
Preparation
- Soak the chickpeas overnight in plenty of water if using dried; the next day, rinse and drain well.
- In a large pot, heat the olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
- Stir in minced garlic, then add diced carrots, celery, and bell pepper. Cook for an additional 5-7 minutes.
- Add soaked (or canned) chickpeas, diced tomatoes, and vegetable broth. Season with cumin, oregano, smoked paprika, salt, and pepper, then bring to a boil.
- Once boiling, reduce heat to low and let simmer. Cook dried chickpeas for 30-40 minutes until tender, or 15-20 minutes for canned.
- Stir in chopped spinach or kale until wilted, then squeeze in lemon juice and adjust seasoning.
- Serve hot, garnished with freshly chopped parsley.
Notes
Consider adding red pepper flakes for heat or mixing in other vegetables like zucchini. To achieve a creamier consistency, blend a portion of the soup before adding greens.