Description
A hearty and flavorful Greek Chickpea Soup packed with protein and comforting ingredients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 1 large carrot, diced into small cubes
- 1 celery rib, diced
- â…” teaspoon salt
- 2 large white potatoes, large diced into small cubes
- 2 large garlic cloves, finely diced
- ½ teaspoon pepper
- ¼ teaspoon chili flakes (optional)
- Zest of ½ lemon
- 1 liter low-sodium vegetable stock
- 2 cans chickpeas (14 oz or 400 grams each), strained
- 2 cups baby spinach leaves
- ¼ cup parsley, chopped
- ¼ cup dill, chopped
- Juice of ½ lemon
- 2–3 tablespoons sour cream or Greek yogurt
Instructions
- In a heavy pot, sauté the onions, carrots, and celery in olive oil with a pinch of salt for 8-10 minutes until softened and slightly caramelized.
- Add diced potatoes and garlic, stirring to combine, then throw in the pepper and chili flakes (if using) along with the zest of ½ lemon.
- Pour in the vegetable stock, stir to combine, cover, and bring to a boil; then reduce to simmer and cook for 15 minutes, until the potatoes are tender.
- Partially mash the chickpeas and potatoes to thicken the soup.
- Stir in the lemon juice and spinach, cooking for an additional 1-2 minutes until the spinach wilts.
- Serve hot with a dollop of sour cream or Greek yogurt, garnished with parsley and dill.
Notes
For extra flavor, consider roasting the carrots and potatoes beforehand. Also, for a smoother texture, use an immersion blender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg