Mediterranean Chickpea and Lemon Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 2 cups baby spinach leaves
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Add garlic, cumin, and smoked paprika; cook for another minute.
3. 3 Stir in diced tomatoes, chickpeas, vegetable broth, oregano, lemon zest, and lemon juice.
4. 4 Bring to a boil, then reduce heat and simmer for 15 minutes.
5. 5 Add spinach leaves and cook until wilted.
6. 6 Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add cooked quinoa or barley for extra heartiness.
• Include diced zucchini for a summer twist.

Substitutions

• Substitute vegetable broth with chicken broth for a richer flavor.
• Use canned cannellini beans if chickpeas are not available.

Pairings

• Warm pita bread
• Greek salad

Nutrition

Tips

• For extra creaminess, blend a portion of the soup before serving.
• Add a drizzle of olive oil on top for a finishing touch.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with crusty bread or a side salad.
• Add a sprinkle of feta cheese for extra flavor.

FAQ