Description
A comforting and nutritious soup made with chickpeas, vegetables, and aromatic herbs, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 1 large carrot, diced into small cubes
- 1 celery rib, diced
- â…” teaspoon salt
- 2 large white potatoes, diced into small cubes
- 2 large garlic cloves, finely diced
- ½ teaspoon pepper
- ¼ teaspoon chili flakes (optional)
- Zest of ½ lemon
- 1 liter low sodium vegetable stock
- 2 cans chickpeas (14 oz or 400 grams each), strained
- 2 cups baby spinach leaves
- ¼ cup parsley, chopped
- ¼ cup dill, chopped
- Juice of ½ lemon
- 2–3 tablespoons sour cream or Greek yogurt
Instructions
- In a heavy pot, sauté the onions, carrots, and celery in olive oil with a pinch of salt for 8-10 minutes until softened and slightly caramelized.
- Add diced potatoes and garlic, stirring to meld the flavors, then incorporate pepper, chili flakes, and chickpeas along with the lemon zest.
- Pour in the stock, stir, cover, and bring to a boil, then reduce to a simmer and cook for 15 minutes until the potatoes are tender.
- Use a potato masher to partially break down the chickpeas and potatoes.
- Add lemon juice and spinach leaves; stir for an additional 1-2 minutes until the spinach wilts.
- Swirl in sour cream or Greek yogurt, sprinkle with parsley and dill, and serve with a drizzle of olive oil.
Notes
For a creamier soup, blend a portion before adding spinach. Pair with pita bread or side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 5mg