Description
A warm, fragrant Mediterranean soup filled with chickpeas, tomatoes, and fresh greens, perfect for colder months and family gatherings.
Ingredients
- 1 ½ tablespoons olive oil
- 1 onion, peeled and diced
- 2 carrots, peeled and diced
- 1 celery rib, diced
- 2-3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon oregano
- ¼ teaspoon thyme
- 2 cans (14oz – 400 gr each) chickpeas, drained
- 1 can (14oz – 400 gr) whole or diced tomatoes
- 2 ½ cups (600 ml) low-sodium vegetable broth
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- 2 bay leaves (optional)
- 1 tablespoon flour
- 6 oz (170 grams) fresh spinach (or 3 oz frozen)
- 1 to 2 tablespoons fresh lemon juice, or to taste (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrot, and celery; stir often and cook until the onion softens and turns translucent (about 5 minutes).
- Stir in minced garlic, paprika, oregano, and thyme. Cook for about 1 minute until fragrant.
- Add drained chickpeas, tomatoes, vegetable broth, salt, pepper, and optional bay leaves. Bring to a boil, then reduce heat to simmer and cover. Cook for 20 minutes.
- Prepare a thickener by combining flour and ¼ cup of cold water in a jar; shake until blended, then stir into the soup.
- Slowly add fresh spinach, stirring until it wilts. If using frozen spinach, allow extra cooking time.
- Finish with fresh lemon juice, adjusting seasoning as desired. Ladle into bowls and serve with olive oil and optional red pepper flakes.
Notes
Taste and adjust spices and seasoning as desired. Garnish with fresh herbs for an extra layer of flavor and freshness.
