Description
A comforting Mediterranean chickpea soup filled with vibrant vegetables and aromatic spices, perfect for any meal.
Ingredients
Scale
- 1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 bell pepper, diced (green or red)
- 1 can (14.5 ounces) diced tomatoes, with juices
- 5 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale, chopped
- Juice of 1 lemon
- Fresh parsley, chopped for garnish
Instructions
- If using dried chickpeas, soak overnight in water, rinse, and drain. If using canned chickpeas, skip this step.
- In a large pot, heat olive oil over medium heat and sauté the diced onion for about 5 minutes until translucent.
- Stir in minced garlic, diced carrots, celery, and bell pepper; cook for an additional 5-7 minutes until softened.
- Add the chickpeas, diced tomatoes and their juices, vegetable broth, cumin, oregano, smoked paprika, salt, and black pepper. Bring to a rolling boil.
- Reduce heat to low, simmer gently for 30-40 minutes (dried chickpeas) or 15-20 minutes (canned chickpeas) until chickpeas are tender.
- Stir in chopped spinach or kale and cook for about 5 minutes until wilted.
- Just before serving, squeeze in the lemon juice and adjust seasoning to taste.
- Serve hot, garnished with chopped parsley.
Notes
Allow the soup to simmer gently for best flavor. Adjust seasonings to suit your palate, and feel free to experiment with different greens or spices.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg