Description
This Greek Chickpea Soup is a comforting and nutritious dish that captures the essence of Mediterranean cuisine.
Ingredients
Scale
- 3 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, grated
- ¼ tsp red pepper flakes (optional)
- 2 tbsp lemon juice (plus zest for garnish)
- 3 tbsp tahini (or olive oil, almond butter, cashew butter, or half-and-half)
- 4 cups vegetable broth
- ½ tsp salt (or to taste)
- Black pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped onion and sliced carrots, sauté for around 4 minutes.
- Add the garlic and red pepper flakes, cooking for another minute.
- Stir in the chickpeas, vegetable broth, salt, and black pepper. Bring to a simmer for about 15 minutes.
- Blend about 2 cups of the soup mixture with tahini and lemon juice until smooth.
- Combine the blended soup back with the pot, adjust seasoning, and serve warm with olive oil, lemon zest, and garnish.
Notes
For added richness, try adding more tahini or a drizzle of cream when serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Calories: 250 kcal
- Sodium: 400 mg
- Protein: 10 g