Mediterranean Chickpea Soup
A hearty soup made by simmering chickpeas with vegetables and spices, finished with lemon juice and fresh herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chickpeas (canned, drained and rinsed) | 400 | Grams |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Onion (medium, chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Carrot (medium, diced) | 2 | Count |
| Celery (diced) | 2 | Stalk |
| Tomato (canned, crushed) | 400 | Grams |
| Vegetable Broth (low sodium) | 1 | Liter |
| Bay Leaf | 1 | Count |
| Cumin (ground) | 1 | Tsp |
| Paprika (smoked) | 1 | Tsp |
| Lemon (juiced) | 1 | Count |
| Parsley (fresh, chopped) | 1 | Bunch |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, minced garlic, diced carrots, and diced celery. Sauté until vegetables are softened, about 5 minutes.
- Stir in ground cumin and smoked paprika, cooking for another minute until fragrant.
- Add crushed tomatoes, vegetable broth, bay leaf, and chickpeas to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
- Remove the bay leaf, then stir in lemon juice and chopped parsley.
- Season with salt and freshly ground black pepper to taste. Serve hot.
Kitchen equipment
Immersion Blender