Greek Chickpea Soup
A delightful and nutrient-packed soup filled with chickpeas, vegetables, and Mediterranean flavors that is satisfying for any occasion.
Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed Can use dried chickpeas, soaked and cooked
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can diced tomatoes
- 4 cups vegetable broth Make sure it's plant-based for a vegan version
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- to taste Salt and pepper
- 2 tablespoons olive oil
- for garnish Fresh parsley, chopped
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, garlic, carrots, and celery; sauté until the vegetables are tender.
- Add the chickpeas, diced tomatoes, vegetable broth, oregano, cumin, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for about 30 minutes.
- Blend the soup with an immersion blender for a creamy texture or leave it chunky.
Serving
- Serve hot, garnished with fresh parsley.
Notes
You can store the soup in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months. To serve, consider adding a slice of crusty bread and a drizzle of olive oil.