Chickpea Soup (RECIPE)

Chickpea Soup (RECIPE)

Ingredients

• 1 small yellow onion, diced
• 2 - 3 large carrots, peeled and chopped
• 1 tablespoons extra virgin olive oil (use Kasandrinos)
• 2 large celery ribs, chopped
• 1 medium zucchini, cut into half-moons
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• ¾ teaspoon dried oregano
• ½ teaspoon crushed red pepper, optional for spice
• 1 teaspoon salt, more to taste
• ½ teaspoon black pepper
• 2 cans (15-ounces) of chickpeas, drained and rinsed
• 6 cups low-sodium vegetable broth, or chicken broth
• 3 - 4 cups baby spinach
• ¼ cups fresh parsley, chopped
• 1 large lemon, juiced
• Optional garnishes: fresh parsley, feta cheese, or parmesan cheese

Instructions

• 1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
• 2. Add the diced onion and cook for 3-5 minutes until it turns translucent.
  
  
  
• 3. Add the chopped carrots, celery, and zucchini, and cook for another 2-3 minutes.
  
  
• 4. Stir in the minced garlic, dried thyme, dried oregano, crushed red pepper (if using), salt, and black pepper. Cook for 1 minute until the garlic becomes fragrant.

• 5. Add the chickpeas and vegetable broth. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes.

• 6. Carefully transfer 1 - 2 cups of the soup (broth + chickpeas) to a blender and pulse a few times. Avoid adding the zucchini or celery, but carrots and onions are fine. This step helps thicken the soup naturally. If you don't have a blender, mash 1 cup of the chickpeas with a fork and add it back to the soup.

• 7. Return the blended mixture back to the pot and stir it. You still want whole chickpeas in the soup, so do not blend everything.

• 8. Add the chopped spinach, fresh parsley, and lemon juice. Cook for another 1-2 minutes until the spinach wilts.

• 9. Serve warm, garnished with a sprinkle of fresh parsley. Optionally, you can also add some feta cheese on top.

Enjoy!!

Servings : 4 
Ready in : 15 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 445kcal

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