Description
A comforting bowl of Lemony Greek Chickpea Soup, filled with vibrant flavors from lemon, chickpeas, and fresh vegetables.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1 carrot, diced
- 1 celery stalk, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- Chopped fresh parsley for garnish
Instructions
- Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Combine the Ingredients: Stir in the drained chickpeas, diced tomatoes, vegetable broth, oregano, salt, and black pepper. Turn up the heat and bring everything to a bubbling boil.
- Simmer to Perfection: Reduce the heat and let the soup simmer for 20 minutes, allowing the flavors to meld together beautifully.
- Brighten with Lemon: Stir in the fresh lemon juice and taste to adjust seasoning if necessary.
- Serve and Enjoy: Ladle the hot soup into bowls, and garnish with a sprinkle of freshly chopped parsley.
Notes
Pair this soup with crusty bread or a fresh salad. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg