Mediterranean chickpea soup
A hearty and flavorful Mediterranean chickpea soup, packed with vegetables and warming spices. Perfect for a light lunch or a starter.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes optional
- 1 can (15 ounce) chickpeas drained and rinsed
- 1 can (14.5 ounce) diced tomatoes undrained
- 4 cups vegetable broth
- 1 cup chopped fresh spinach
- 0.5 cup fresh parsley chopped, for garnish
- 0.5 cup fresh lemon juice
- salt and black pepper to taste
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic, cumin, oregano, and red pepper flakes (if using). Cook for another minute until fragrant.
- Add the drained and rinsed chickpeas, diced tomatoes (with their juice), and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld.
- Stir in the chopped fresh spinach and cook until wilted, about 2-3 minutes.
- Remove from heat and stir in the fresh lemon juice. Season with salt and black pepper to taste.
- Ladle the soup into bowls. Garnish with chopped fresh parsley before serving.
Notes
This soup can be served with crusty bread for dipping. It also reheats well, making it a great option for meal prep.