Description
A comforting, bright soup made with chickpeas, vegetables, and a squeeze of lemon, perfect for weeknights.
Ingredients
Scale
- 1 can of chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh lemon juice (to taste)
- Chopped parsley, for garnish
Instructions
- Drain and rinse the chickpeas. Chop the onion, dice the carrot and celery, and mince the garlic. Measure the broth and spices so everything is ready.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté for about 5–7 minutes until softened.
- Stir in the drained chickpeas, oregano, cumin, and salt and pepper. Cook for another 2–3 minutes to warm the chickpeas and toast the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 20–25 minutes. Use an immersion blender to partially blend for a creamier texture, if desired. Add fresh lemon juice to taste and adjust seasoning. Serve hot, garnished with parsley.
Notes
Rinse canned chickpeas to remove excess sodium. Add lemon juice at the end for brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg