Greek chickpea soup is a warm and substantial dish that is simple to prepare and full of wonderful ingredients.
It takes less than an hour to prepare and uses simple, healthful ingredients. Serve with fresh bread for a wonderful meal!
– ¼ cup olive oil divided – 1 onion medium, chopped – 2 cloves garlic minced – 1 carrot medium, sliced – 1 celery stick chopped – 2 tablespoons dried oregano
– 1 rosemary sprig leaves only, minced – 2 cans chickpeas 14 ounces each, drained – 3 cups vegetable stock unsalted – ½ teaspoon salt – ½ teaspoon black pepper – 2 lemons juice – 1 tablespoon fresh dill optional
In a large pot, heat half the olive oil over medium heat. Sauté the onion for 1-2 minutes till it softens. Cook for an additional 30 seconds, or until the garlic is aromatic.
Add carrots, celery, oregano, and rosemary to the pot. Add chickpeas, vegetable stock, salt, and pepper. Bring to a simmer, then cover for 25-30 minutes.
When the soup has finished cooking, remove it from heat. Adjust for salt and pepper, then drizzle with lemon juice, leftover olive oil, and chopped dill leaves, if desired.