Mediterranean Chickpea Soup
May 22, 2022
Mediterranean Chickpea Soup (Recipe)
2 cans chickpeas, drained (28oz – 800 grams)
1 can canned tomatoes, diced (14 oz- 400 grams)
3 teaspoons of Extra Virgin Olive Oil (I use Kasandrinos *get free bottle*)
2 1/2 cups vegetable broth (600 ml)
1 cup frozen spinach (7 oz – 200 grams from frozen)*
1 cup celery, diced (1 big celery stalk)
1 cup onion, diced (1 large onion)
1 cup carrots, diced (about 2 medium carrots)
1 large garlic clove, minced or pressed
1 tsp paprika
1 tsp dried oregano
2-3 bay leaves (optional)
1/2 tsp fine salt, plus more to taste
1/8 tsp black pepper, plus more to taste
1 lemon, juice (optional)
Warm the olive oil in a large soup pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the garlic, paprika, oregano and bay leaves. Cook until fragrant while stirring frequently, about 1 minute.
Add the chickpeas, and cook for another minute, stirring often.
Pour in the diced tomatoes, the frozen spinach, the broth and 1/2 tsp of salt. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 10 minutes.
In the meanwhile, use 1/2 cup of cold water stir in the soup. Stir well and cook for a further 5 minutes. Remove the pot from heat, then remove the bay leaves. Taste and season with more salt, pepper and lemon juice until the flavors really sing. (You might need more salt, depending on your vegetable broth and your personal preferences.)
Divide into bowls, drizzle with extra virgin olive oil and some chili flakes if you’d like.
Servings : 4
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
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