Mediterranean Chickpea Soup
A hearty and flavorful Mediterranean chickpea soup packed with vegetables and herbs.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoon Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Cumin
- 0.5 teaspoon Coriander
- 0.25 teaspoon Turmeric
- 4 cups Vegetable broth
- 2 cans (15 ounce each) Chickpeas, drained and rinsed
- 1 can (14.5 ounce) Diced tomatoes, undrained
- 1 medium Zucchini, chopped
- 1 medium Bell pepper, chopped
- 0.5 cup Fresh spinach
- 0.5 teaspoon Salt or to taste
- 0.25 teaspoon Black pepper or to taste
- 0.25 cup Fresh parsley, chopped for garnish
- 1 tablespoon Lemon juice
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic, cumin, coriander, and turmeric. Cook for another minute until fragrant.
- Pour in the vegetable broth, add the drained chickpeas and undrained diced tomatoes. Bring to a boil.
- Add the chopped zucchini and bell pepper. Reduce heat, cover, and simmer for 15-20 minutes, or until vegetables are tender.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Season with salt and black pepper to taste. Stir in the lemon juice.
- Serve hot, garnished with fresh chopped parsley.
Notes
This soup is also delicious with a sprinkle of feta cheese or a dollop of Greek yogurt.