Greek Chickpea Soup
A delightful, hearty soup that combines creamy chickpeas with vibrant vegetables and fragrant herbs for a nourishing meal.
Ingredients
Main Ingredients
- 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
- 1 lemon, juiced
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Soak the chickpeas: If using dried chickpeas, soak them overnight in plenty of water. The next day, rinse and drain to prepare them for cooking.
- Sauté the base: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Add vegetables: Stir in the minced garlic, followed by the diced carrots, celery, and bell pepper. Cook for an additional 5-7 minutes until the vegetables soften.
- Combine chickpeas and tomatoes: Introduce the soaked (or canned) chickpeas to the pot, along with the diced tomatoes and vegetable broth. Sprinkle in the cumin, oregano, smoked paprika, salt, and black pepper.
- Let it simmer: Reduce the heat to low and let it simmer. If using dried chickpeas, cook for 30-40 minutes, or 15-20 minutes for canned chickpeas, until everything is tender.
- Add greens and lemon: Stir in the chopped spinach or kale, allowing it to wilt for about 5 minutes, then add lemon juice and adjust seasoning.
- Serve and garnish: Serve the soup hot, garnished with freshly chopped parsley.
Notes
For extra flavor, add a bay leaf while simmering and remove before serving. For creaminess, blend a portion of the soup before adding greens. Consider added vegetables like zucchini or sweet potatoes for variations.