Description
A warm and comforting bowl of Greek Chickpea Soup featuring creamy chickpeas, vibrant vegetables, and aromatic spices.
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
- If using dried chickpeas, soak them overnight in water. Rinse and drain them thoroughly the next day. If using canned chickpeas, drain and rinse them.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about five minutes, or until the onion becomes translucent.
- Stir in the minced garlic, diced carrots, celery, and bell pepper. Cook for an additional 5-7 minutes until the vegetables soften.
- Add the soaked (or canned) chickpeas, diced tomatoes, vegetable broth, ground cumin, oregano, smoked paprika, salt, and black pepper. Bring to a boil.
- Once boiling, reduce the heat to low and let the soup simmer (30-40 minutes for dried chickpeas; 15-20 minutes for canned).
- Shortly before serving, stir in the chopped spinach or kale until wilted.
- Add the lemon juice and adjust the seasonings as needed. Serve hot, garnished with freshly chopped parsley.
Notes
For a lighter version, consider using less oil or replacing some broth with water. Add quinoa or farro for extra fiber.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg