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Greek Chickpea Soup

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A comforting bowl of Greek Chickpea Soup made with hearty chickpeas, fresh vegetables, and fragrant herbs, perfect for cozy autumn days.

Ingredients

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  • 1 cup dried chickpeas (or 2 cans of chickpeas, rinsed)
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 bell pepper, diced
  • 1 can diced tomatoes
  • 6 cups vegetable broth (or water)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Juice of 1 lemon
  • Fresh parsley or dill, for garnish

Instructions

  1. Soak the chickpeas overnight in plenty of water if using dried chickpeas.
  2. Heat olive oil in a large pot over medium heat and add the chopped onion, sautéing until translucent.
  3. Add the minced garlic and cook for another minute until aromatic.
  4. Sauté the diced carrots, celery, and bell pepper for about 5-7 minutes until softened.
  5. Combine the soaked chickpeas with diced tomatoes, vegetable broth, oregano, thyme, bay leaf, and season with salt and pepper (if using canned chickpeas, skip this step).
  6. Start cooking by adding broth and seasonings, bring to a boil.
  7. Let the soup simmer, uncovered, for dried chickpeas about 1-1.5 hours or 20-30 minutes for canned chickpeas.
  8. Remove the bay leaf and adjust seasoning with lemon juice, salt, and pepper.
  9. Serve hot, garnished with fresh parsley or dill.

Notes

This soup is versatile; feel free to add your favorite greens or spices to match your taste. It stores well in the fridge for up to 4 days or can be frozen for up to 3 months.

Nutrition

Find it online: https://delishrecipezbylucy.com/greek-chickpea-soup-recipe/

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