Greek Chickpea SoupRecipe preview on Faxo
Recipe

Description
Soup time is here! This healthy vegetarian and vegan soup is full of Mediterranean flavor. It's makes a satisfying and comforting meal for cool/cold nights.
Ingredients
- 1/2 c. extra virgin olive oil + 2 T., divided
- 1 large onion, finely chopped
- 2 cloves garlic
- 2 celery sticks, diced
- 1 carrot, diced
- 2 T. oregano
- 1 sprig rosemary, needles only, minced
- 1 bay leaf
- 2 - 14 oz. cans chickpeas (or 1 lb. dry chickpeas*)
- 3 c. vegetable stock
- freshly squeezed juice of 2 lemons
- salt and freshly ground black pepper
- fresh parsley or thyme, finely chopped, optional garnish
Steps
- Heat 1/2 c. extra virgin olive oil in a large pot; saute onion over medium heat for 1-2 minutes until softened. Add the garlic; saute for 30 seconds until fragrant.
- Add the carrots, celery, oregano, rosemary and bay leaf; stir; add the chickpeas and vegetable stock; stir well; bring to a simmer. Lower heat; cover; cook for 25-30 minutes.
- When the soup is done, turn off the heat; discard the bay leaf; add the 2 T. olive oil and lemon juice.
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