Mediterranean-Style Chickpea Soup
411kcal
Ingredients
- 2 tablespoon olive oil
- 1 white onion diced
- 1 medium carrot diced
- 1 stick of celery diced
- 2 garlic cloves minced
- 600 g chickpeas
- 400 g crushed tomatoes
- 60 ml white wine or apple cider vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 0.5 teaspoon paprika
- 1 bay leaf
- Salt and pepper to taste
- 500 ml vegetable stock
- 7-8 sun-dried tomatoes finely chopped
- 1 lemon zest and juice
- 100 g / 1 packed cup fresh spinach chopped
- 10 g / ⅓ cup fresh dill diced
Method
- Heat the oil in a pan and add the diced onion, carrot, and celery. Cook for 5-6 minutes, stirring often, then add the minced garlic and cook for another minute.
- Add the white wine to deglaze the pan and cook for a minute or two.
- Add the chickpeas, crushed tomatoes, stock, and seasonings. Simmer for 15 - 20 minutes.
- Remove the bay leaf from the pan, and then use a handheld blender to blend about ⅓ of the soup for a thicker and creamier consistency.
- Stir the sun-dried tomatoes, lemon juice, and spinach into the soup and adjust your seasonings to taste. Cook for another 3 minutes or so until the spinach has wilted.
- Serve garnished with fresh dill and a drizzle of extra virgin olive oil.
Nutrition
Serving1gCalories411kcalCarbohydrates65gProtein17gFat11gSaturated Fat1gPolyunsaturated Fat9gSodium686mgFiber15gSugar23g
Notes
Store any leftovers in an airtight container for up to 4 days. This chickpea soup also freezes wonderfully - freeze for up to 3 months. Thaw in the fridge and reheat on the stovetop. Add the fresh dill only before serving.
You could opt to not blend the soup if you prefer - but be aware that it will have a thinner consistency.