Ingredients:
½ cup olive oil, plus an additional 2 tablespoons (divided)
1 large red onion, finely diced
2 cloves of garlic, minced
2 celery stalks, sliced
1 carrot, diced
2 tablespoons oregano, dried or fresh
Needles minced from 1 sprig of rosemary
1 bay leaf for added flavor
2 cans (14 oz each) of chickpeas, or 1 lb dry chickpeas soaked and cooked
750 ml (about 3 cups) rich vegetable stock
Juice of 2 zesty lemons
Freshly chopped parsley (optional, but recommended for a burst of freshness)
Preparation:
Heat ½ cup olive oil in a large pot over medium heat. Sauté the onion until tender and translucent.
Add minced garlic and cook for 30 seconds until fragrant.
Introduce carrot, celery, oregano, rosemary, and bay leaf. Stir to combine flavors.
Add chickpeas and vegetable stock, stir well, and bring to a gentle simmer.
Reduce heat, cover, and let the soup simmer for 25-30 minutes, allowing flavors to meld.
Turn off heat. Stir in additional olive oil, fresh lemon juice, and optional parsley. Season with salt and pepper to taste.
Serve this warm Greek delight with crusty bread for a satisfying meal.
Additional Tips:
Adjust soup consistency by adding more vegetable stock if it’s too thick.
For a thicker soup, lightly mash some chickpeas.
Nutritional Information per Serving:
Calories: 350
Total Fat: 11g
Saturated Fat: 1g
Unsaturated Fat: 8g
Cholesterol: 0mg
Sodium: 600mg
Carbohydrates: 55g
Fiber: 13g
Sugar: 18g
Protein: 13g