Lemony Greek Chickpea Soup

$To make Lemony Greek Chickpea Soup, gather these key ingredients: - 1 cup dried chickpeas (or 2 cans, rinsed and drained) - 1 large onion, chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 large potato, peeled and cubed - 1 can (14 oz) diced tomatoes - 6 cups vegetable broth - 2 teaspoons dried oregano - 1 teaspoon ground cumin - 1/2 teaspoon red pepper flakes (optional) - Juice and zest of 1 lemon - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Feta cheese, crumbled (for garnish, optional) These fresh and bright ingredients bring life to the dish. The chickpeas add protein and fiber, while the lemon gives a refreshing zing. Garnishes make your soup look and taste even better. You can add: - Fresh parsley, chopped - Crumbled feta cheese (for a creamy touch) - Lemon wedges (for extra zest) These toppings enhance the flavors and make the soup more appealing. Not every ingredient needs to be set in stone. Here are some swaps you can make: - Use canned chickpeas for dried ones to save time. - If you do not have vegetable broth, water works too. - Swap out the potato for a sweet potato or butternut squash. - Use fresh herbs like dill or basil instead of parsley for a different flavor. These substitutions keep the soup tasty while fitting your needs. Feel free to mix and match! {{ingredient_image_1}} If you choose dried chickpeas, start by soaking them overnight. Use a large bowl and fill it with water. The next day, drain and rinse the chickpeas. In a pot, boil water and cook the chickpeas for about one hour. Check for tenderness. Once cooked, drain them and set aside. If you use canned chickpeas, you can skip this step. Just rinse and drain them. Grab a large pot and heat two tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about five minutes. Wait until the onion turns translucent. Then, stir in three minced garlic cloves, two diced carrots, and two diced celery stalks. Cook for another five to seven minutes. You want the veggies to soften a bit. Next, add one peeled and cubed potato to the pot. Follow this with a can of diced tomatoes, including their juices. Pour in six cups of vegetable broth and add the cooked or canned chickpeas. Now, sprinkle in two teaspoons of dried oregano, one teaspoon of ground cumin, and half a teaspoon of red pepper flakes if you like some heat. Bring the soup to a boil. Then, lower the heat and let it simmer for 25 to 30 minutes. You want the potatoes to become tender and the flavors to mix well. Finally, stir in the juice and zest of one lemon. Taste it and add salt and pepper as needed. Serve hot, and if you want, top it with fresh parsley and crumbled feta cheese. To enhance the taste of your Lemony Greek Chickpea Soup, always use fresh ingredients. Fresh herbs, like parsley, make a big difference. The zest and juice of the lemon add brightness. If you want a kick, add red pepper flakes. They bring a nice heat that balances the soup's heartiness. Taste the soup before serving. Adjust the salt and pepper to suit your liking. A splash of extra lemon juice can brighten it up, too. You can change this soup in many ways. For a creamier texture, blend part of the soup until smooth. This gives it a rich feel. If you like more greens, add spinach or kale toward the end of cooking. For a Mediterranean twist, throw in olives or artichokes. If you want to add meat, cooked chicken pieces mix well. This is a great way to switch flavors while keeping it nourishing. Sometimes, you may want a thicker or thinner soup. To thicken, blend a small part of the soup and stir it back in. You can also add more potatoes. If the soup is too thick, add a little vegetable broth or water. Let it simmer for a few minutes to combine. Always taste and adjust after adding liquid. This helps keep the flavors balanced. Pro Tips Soak Chickpeas for Maximum Flavor: Soaking dried chickpeas overnight not only helps them cook faster but also enhances their flavor and texture in the soup. Use Fresh Herbs: Adding fresh parsley at the end brightens the soup and adds a burst of flavor. Consider using dill or mint for a unique twist! Adjust the Thickness: If you prefer a thicker soup, blend a portion of it after cooking and stir it back in for a creamy texture without adding dairy. Garnish Creatively: Elevate your presentation with a drizzle of olive oil, a sprinkle of feta, and a lemon wedge on the side for an appealing and fresh look. {{image_2}} Lemony Greek Chickpea Soup is already vegetarian and can easily be vegan. The dish uses chickpeas, which are a great plant-based protein. You can skip the feta cheese for a fully vegan meal. The soup tastes just as good without it. To enhance flavors, add more lemon juice or zest. This will keep the dish fresh and bright. This soup is naturally gluten-free, making it perfect for those with gluten issues. All the main ingredients are safe for a gluten-free diet. If you want to add grains, consider using quinoa or rice instead of bread. Just make sure to cook them separately. You can mix them in when serving for a hearty meal. To add protein, consider chicken or tofu. For chicken, use cooked, shredded meat. Stir it in during the last few minutes of cooking. This adds flavor and richness. If you prefer tofu, use firm or extra-firm tofu. Cut it into cubes and sauté it before adding it to the soup. This gives the tofu a nice texture and taste. You can easily store leftover Lemony Greek Chickpea Soup. First, let the soup cool to room temperature. Then, transfer it into an airtight container. Place a layer of plastic wrap on top before sealing. This helps keep the soup fresh. Store it in the fridge for up to five days. If you want to keep the soup longer, freezing is a great option. Use freezer-safe containers or bags for best results. Make sure to leave some space at the top. The soup will expand as it freezes. Lemony Greek Chickpea Soup can last up to three months in the freezer. To thaw, simply move it to the fridge overnight. Reheating is simple and quick. You can warm the soup on the stove or in the microwave. If using the stove, heat it over medium-low heat. Stir it often until it's hot. For the microwave, place the soup in a microwave-safe bowl. Heat it in 30-second intervals, stirring in between. Always check the temperature before serving to ensure it's hot throughout. You can serve this soup with warm, crusty bread. A fresh salad pairs well too. Try a simple green salad with lemon vinaigrette. You can also add some olives for extra flavor. If you like cheese, crumbled feta makes a great topping. For a heartier meal, serve it with grilled chicken or shrimp. Yes, you can use other beans. White beans, like cannellini or navy beans, work well. Black beans are another tasty choice. Just keep in mind that cooking times may change. If using canned beans, rinse and drain them before adding. This soup is flexible, so feel free to experiment with your favorite beans. This soup lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. The flavors will deepen as it sits. You can also freeze it for up to 3 months. Just let it cool completely before freezing. To enjoy, thaw it in the fridge overnight and reheat on the stove. This blog post covered how to make Lemony Greek Chickpea Soup in simple steps. We explored the main ingredients and possible garnishes, plus how to adjust the recipe. You learned cooking tips to perfect flavor and consistency and discovered variations for your taste. Remember, you can store and reheat leftovers easily. Enjoy your cooking adventure with this soup! Trying new ingredients will keep it fun and tasty. Happy cooking!$

Lemony Greek Chickpea Soup

A refreshing and hearty soup made with chickpeas, vegetables, and a burst of lemon flavor.

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Prep Time 15

Cook Time 55

Total Time 1 10

Course Main Course

Cuisine Greek

Servings 4

Calories 250 kcal

Ingredients

1 cup dried chickpeas (or 2 cans, rinsed and drained)
1 large onion, chopped
3 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 large potato, peeled and cubed
1 can (14 oz) diced tomatoes
6 cups vegetable broth
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes (optional)
1 lemon juice and zest
2 tablespoons olive oil
to taste salt and pepper
to garnish fresh parsley, chopped
to garnish feta cheese, crumbled (optional)

Instructions

If using dried chickpeas, soak them overnight in plenty of water. The next day, drain and rinse them. Cook the chickpeas in boiling water for about 1 hour or until tender. Drain and set aside. If using canned chickpeas, skip this step.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic, carrots, and celery. Cook for an additional 5-7 minutes until the vegetables are slightly softened.
Add the cubed potato to the pot, followed by the diced tomatoes (with their juices), vegetable broth, cooked (or canned) chickpeas, oregano, cumin, and red pepper flakes (if using).
Bring the soup to a boil, then lower the heat and let it simmer for 25-30 minutes, or until the potatoes are tender and the flavors meld together.
Stir in the lemon juice and zest. Taste and adjust the seasoning with salt and pepper as needed.
Serve hot, garnished with fresh parsley and crumbled feta cheese if desired.

Notes

Serve the soup in rustic bowls, with a lemon wedge on the side for an extra burst of freshness. Add a swirl of olive oil on top for a gourmet finish.

Keyword chickpeas, healthy, lemon, soup, vegetarian