Ingredients
Scale
Let’s dive into the ingredients list. This soup uses pantry staples that you probably already have on hand. Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 cups cooked chickpeas (or two 15-ounce cans, drained and rinsed)
- 4 cups vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped (optional for garnish)
If you’re missing anything, don’t worry—substitutions are a home cook’s best friend. No fresh parsley? Try a sprinkle of dried herbs. Out of vegetable broth? Water with a bouillon cube works just fine.
Instructions
Ready to bring this soup to life? Follow these simple steps:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Stir in the cooked chickpeas, vegetable broth, and diced tomatoes. Bring the mixture to a boil.
- Reduce the heat to a simmer and add the oregano, cumin, salt, and pepper. Let it simmer for 20 minutes, allowing the flavors to meld together.
- Just before serving, stir in the lemon juice. Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
And there you have it! A pot full of warmth and flavor, ready to nourish your family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Greek Chickpea Soup, recipe, cooking, food
