Description
Greek Chickpea Soup with lemon is a hearty Mediterranean vegan soup made with chickpeas, vegetables, herbs and bright lemon broth.
Ingredients
Scale
- 1/2 cup olive oil
- 2 tablespoons olive oil
- 1 large red onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 1 carrot, diced
- 2 tablespoons oregano
- 1 sprig rosemary, minced
- 1 bay leaf
- 2 cans (14 oz each) chickpeas, drained and rinsed
- 3 cups vegetable stock
- Juice of 2 lemons
- Fresh parsley, optional
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot and cook onion for 1-2 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Add carrot, celery, oregano, rosemary and bay leaf and stir well.
- Add chickpeas and vegetable stock and bring to a simmer.
- Reduce heat, cover and cook for 25-30 minutes.
- Turn off heat and stir in remaining olive oil and lemon juice.
- Season with salt and black pepper and garnish with parsley before serving.
Notes
- Add more vegetable stock if the soup becomes too thick.
- Crush some chickpeas with a wooden spoon to thicken the soup naturally.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg