Ingredients:
- 1 1/2 cups dried chickpeas, soaked overnight and drained (or use canned chickpeas, drained and rinsed)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1-2 carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable broth or water
- 1 bay leaf
- 2-3 sprigs of fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- Juice of 1-2 lemons (adjust to taste)
- Chopped fresh parsley for garnish
Instructions:
- If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse the chickpeas before using. If using canned chickpeas, drain and rinse them thoroughly.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic, diced carrots, and celery to the pot. Cook for a few minutes until the vegetables begin to soften.
- Add the soaked (or canned) chickpeas to the pot. Stir everything together.
- Pour in the vegetable broth or water, enough to cover the chickpeas and vegetables. Add the bay leaf and fresh thyme.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 1 to 1 1/2 hours, or until the chickpeas are tender. If using canned chickpeas, simmer for about 30 minutes to let the flavors meld together.
- Season the soup with salt and pepper to taste. Adjust the seasoning if needed.
- Remove the pot from heat and stir in the lemon juice. Start with the juice of 1 lemon and adjust to your taste preference for a more pronounced lemon flavor.
- Serve the Greek Chickpea Soup hot, garnished with chopped fresh parsley. Optionally, drizzle a bit of extra virgin olive oil over each serving.
- Calories: Around 250-300 calories
- Total Fat: Approximately 10-15g
- Saturated Fat: Around 1-2g
- Carbohydrates: Approximately 35-40g
- Dietary Fiber: Around 8-10g
- Sugars: Approximately 6-8g
- Protein: Around 10-12g