Greek Chickpea Soup
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
Directions
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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.
Season to taste with salt and freshly ground black pepper.
Serve garnished with freshly parsley or thyme.
4 servings.
*If using dry chickpeas, soak them overnight in water or for at least 12 hours. Rinse/drain well.