Description
A delicious and hearty Mediterranean soup made with chickpeas and vegetables, perfect for a nutritious meal.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the chickpeas, diced tomatoes, vegetable broth, oregano, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 20 minutes, allowing the flavors to meld together beautifully.
- Use an immersion blender to blend some of the soup for a creamier texture, if desired. Stir in the lemon juice before serving. Garnish with fresh parsley and enjoy.
Notes
Serve hot alongside crusty bread or a fresh salad. Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg