Greek Chickpea Soup
This Greek Chickpea Soup is a hearty and flavorful dish that is perfect for a cold winter night. It is packed with protein and fiber from the chickpeas, and is full of delicious Mediterranean flavors from the herbs and spices. It is easy to make and can be served with a side of crusty bread for a complete meal.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 (14.5 ounce) can diced tomatoes
- 4 cups vegetable broth
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 1/4 cup freshly squeezed lemon juice
- Salt and pepper, to taste
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the oregano, cumin, smoked paprika, cinnamon, nutmeg, cloves, black pepper, and red pepper flakes. Cook for 1 minute, stirring constantly.
- Add the diced tomatoes and vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
- Add the chickpeas and simmer for an additional 10 minutes.
- Stir in the parsley, dill, mint, and lemon juice. Simmer for 5 minutes.
- Season with salt and pepper, to taste.
- Serve hot with crusty bread, if desired.
Serving size: 1 cup