Greek Chickpea Soup
Ingredients
- 1 can chickpeas, drained and rinsed, or prepare dry chickpeas ahead of time
- 1 tsp olive oil
- 1/2 onion, diced
- 1 carrot, diced
- 2 stalks celery, diced
- 1 tbsp garlic, minced (about 3-4 cloves)
- 2 cups vegetable broth or 3 cups water plus 1 vegetable bouillon cube or 1 tbsp Better Than Bouillon
- 1 tbsp oregano
- 1 bay leaf, optional
- 1 lemon, juiced
- 1 tbsp flour, optional (especially if gluten-free)
- 2 cups spinach, optional but recommended
Preparation
Prepare onions, carrots, and celery by peeling and chopping them into small, bite-sized chunks while heating olive oil in a Dutch oven or large pot. Use a food processor to save time if desired.
Sauté onion, carrots, and celery for a couple of minutes, then add minced garlic and cook for another minute.
Add water and Better Than Bouillon, mix well, and bring to a boil.
Once boiling, add chickpeas, oregano, and bay leaf if using, then reduce heat to simmer over medium-low for 10-15 minutes.
Once the soup is cooked to your liking, mix lemon juice and flour in a small bowl if using, and stir it into the soup. If not using flour, add the lemon juice directly.
Add baby spinach and season with salt and pepper to taste.
