Description
A warm and nourishing soup packed with chickpeas, fresh vegetables, and aromatic spices, perfect for a cozy dinner or light lunch.
Ingredients
Scale
- 1 ½ tablespoon olive oil
- 1 onion, peeled and diced
- 2 carrots, peeled and diced
- 1 celery rib, diced
- 2–3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon oregano
- ¼ teaspoon thyme
- 2 cans (14oz – 400 gr each) chickpeas, drained
- 1 can (14oz – 400 gr) whole or diced tomatoes
- 2 ½ cup (600 ml) low-sodium vegetable broth
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- 2 bay leaves (optional)
- 1 tablespoon flour
- 6 oz (170 grams) fresh spinach (or 3 oz frozen)
- 1 to 2 tablespoon fresh lemon juice, to taste (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery to the pot and cook for about 5 minutes.
- Stir in the minced garlic, paprika, oregano, and thyme. Cook for another minute.
- Incorporate the drained chickpeas and tomatoes, vegetable broth, salt, black pepper, and bay leaves. Bring to a boil.
- Reduce the heat to a simmer and cover the pot. Let it cook for about 20 minutes.
- Remove the bay leaves after cooking.
- Combine the tablespoon of flour with ¼ cup of cold water in a jar and shake until smooth. Stir this mixture into the soup.
- Add the fresh spinach, stirring until it wilts.
- Finish by adding fresh lemon juice to taste.
- Serve the soup in bowls, optionally drizzling with olive oil and adding toppings as desired.
Notes
For a creamier texture, blend a portion of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Mediterranean soup, healthy soup, chickpea soup, vegan soup, easy soup