Greek Chickpea Soup
A delightful and hearty soup that blends chickpeas, vegetables, and Mediterranean flavors, perfect for any time of the year.
Ingredients
Vegetables and Base
- 1 can chickpeas, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- to taste Salt and pepper
Finishing Touches
- 1 tablespoon Olive oil For sautéing
- to taste Fresh parsley, chopped For garnish
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.
Cooking
- Add the soaked 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.
Blending
- 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 use dried chickpeas instead of canned ones; just soak and cook them ahead of time. For a spicier version, add a pinch of red pepper flakes or some diced jalapeño. If you want more vegetables, feel free to add zucchini or bell peppers into the mix. For a vegan version, just ensure your vegetable broth is plant-based.