Mediterranean Chickpea Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 (15-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 medium zucchini, diced
• 1/2 cup chopped fresh parsley
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: crumbled feta cheese 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 Stir in garlic, cumin, paprika, and oregano, cooking for another minute until fragrant.
3. 3 Add diced tomatoes and vegetable broth, stirring to combine.
4. 4 Bring to a boil, then reduce heat and simmer for 10 minutes.
5. 5 Stir in chickpeas and zucchini, cooking until vegetables are tender, about 10 minutes.
6. 6 Stir in parsley and lemon juice. Season with salt and pepper to taste.
7. 7 Serve hot, garnished with feta cheese if desired.

Nutrition

Tips

• For a creamier soup, blend half of the soup before adding the zucchini.
• Add a pinch of red pepper flakes for a spicy kick.
• This soup tastes even better the next day as the flavors meld.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with crusty bread for a satisfying meal.
• Serve with a side of olives or a Greek salad for a complete Mediterranean experience.

FAQ