Description
A comforting and nutritious Greek chickpea soup infused with lemon and oregano, perfect for a wholesome meal.
Ingredients
Scale
- 1 cup dried chickpeas or 2 cans cooked chickpeas
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 6 cups vegetable broth
- Juice from 1 lemon
- 1 tablespoon dried oregano
- Salt and pepper to taste
Instructions
- If using dried chickpeas, soak them overnight in water. For canned chickpeas, drain and rinse them.
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and sauté for another minute.
- Stir in diced carrot and celery, cooking for another 3-4 minutes.
- Add dried chickpeas and 6 cups of vegetable broth if using dried chickpeas. For canned, add them after simmering the broth for 20 minutes.
- Season the soup with dried oregano, salt, and pepper to taste, then bring to a gentle boil.
- Lower the heat and let the soup simmer for about 30 minutes until the chickpeas are tender and the soup thickens.
- Before serving, mix in fresh lemon juice to brighten the flavors.
Notes
For a creamier texture, consider adding coconut milk or blending a portion of the soup. Adjust seasoning to taste and serve with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: soup, chickpeas, Greek, healthy, comfort food
