Print

The Bright Flavor of Mediterranean Chickpea Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This bright, sun-drenched Mediterranean Chickpea Soup is a nourishing, yet surprisingly light, bowl built on tender chickpeas, aromatic vegetables, and a generous flourish of quality olive oil and fresh herbs.

Ingredients

Scale

2 tablespoons extra virgin olive oil, plus more for garnish

1 large yellow onion, finely diced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

2 cans (fifteen ounces each) chickpeas, rinsed and drained (reserve the liquid from one can)

1 (twenty-eight ounce) can crushed tomatoes

4 cups low-sodium vegetable broth

1 cup water (or additional broth)

1 cup finely chopped carrots (about two medium)

1 cup finely chopped celery (about two stalks)

1 teaspoon salt, or to taste

half teaspoon freshly ground black pepper

half cup fresh parsley, chopped, for garnish

2 tablespoons fresh dill, chopped, for garnish

1 lemon, zested and juiced (about one tablespoon juice)

Instructions

1. Sauté the Soffritto: Begin by warming the olive oil in a large Dutch oven or pot, then gently cook the onion, carrot, and celery until softened.

2. Infuse the Spices: Stir in the minced garlic, oregano, and smoked paprika, cooking briefly until fragrant.

3. Combine the Liquids and Chickpeas: Add the crushed tomatoes, vegetable broth, and the reserved chickpea liquid. Incorporate three-quarters of the rinsed chickpeas.

4. Achieve Simmer: Bring the soup mixture to a gentle boil, then reduce the heat and let it simmer for twenty to thirty minutes, uncovered, allowing the flavors to meld.

5. Develop the Creaminess: Scoop out one to two cups of the soup and use an immersion blender or standard blender to purée it until smooth. Return this purée to the pot, along with the remaining whole chickpeas.

6. Final Seasoning and Finish: Adjust the salt and pepper to taste. Remove the soup from the heat and stir in the fresh lemon juice and zest.

7. Serve and Garnish: Ladle the soup into bowls, drizzling each serving with a bit more quality olive oil, and scattering the fresh parsley and dill on top.

Notes

Use fresh parmesan for best results.

Add spinach or mushrooms for variation.

Store leftovers in an airtight container for up to 4 days.

Nutrition

Find it online: https://www.flavourrecipe.com/mediterranean-chickpea-soup/