Description
This lemony Greek chickpea soup is bright, comforting, and packed with plant-based protein. Fresh lemon and herbs give it a light yet satisfying flavor that’s perfect for a nutritious meal any day.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried oregano
- ½ tsp cumin
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat the oil: Warm the olive oil in a pot over medium heat to prepare for sautéing the vegetables.
- Sauté onion and garlic: Add the diced onion and cook until softened and translucent, then stir in the minced garlic and cook for another minute until fragrant.
- Add chickpeas and spices: Stir in the drained chickpeas, vegetable broth, dried oregano, and cumin to combine all flavors.
- Simmer the soup: Bring the mixture to a boil, then reduce heat and let simmer gently for 20 minutes to allow the flavors to meld.
- Thicken the soup: Lightly mash some of the chickpeas with the back of a spoon to achieve a creamier texture and thicker consistency.
- Add lemon and season: Stir in the lemon zest and fresh lemon juice, then season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve warm for the best flavor.
Notes
- For added nutrition and color, incorporate fresh spinach or kale during the last 5 minutes of simmering.
- Pair the soup with crusty bread or warm pita for a more filling meal.
- The soup’s flavor deepens and improves if allowed to rest for a few hours or overnight before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
