Greek Chickpea Soup
Deliciously nourishing and healthy That's what you'll get with every serving of this easy-to-prepare garbanzo bean soup! So give it a try!
Servings: 5
Calories: 296kcal
Equipment
- Medium-Sized Saucepan
Ingredients
- 1 & 1/4 cup dried chickpeas (250 grams), 3 cups cooked
- 1 medium onion, finely chopped
- 2 pcs dried bay leaves
- 2 tsp dried oregano
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tbsp flour
- salt and pepper, to season
Instructions
- Using a medium-sized saucepan, combine the semi-cooked chickpeas, chopped onion, salt, pepper, oregano, bay leaves, and olive oil.
- Add 4 cups of water and place the pan over medium-high heat.
- Bring to a boil, adjust the heat to medium-low and continue simmering until the chickpeas are fully cooked -- generally takes 40 to 45 minutes.
- Using a small bowl, combine flour and lemon juice, and mix until the flour has dissolved.
- Add flour mixture into the soup and mix.
- Taste and adjust seasoning, mix and cover with a lid.
- After a couple of minutes, take the pan off the heat.
- Transfer gaarbanzo bean soup into serving bowls.
- Serve.
Video
Notes
- Feel free to use fresh oregano instead, or less dried ones, whichever you prefer.
- You can use canned chickpeas to make this garbanzo bean soup -- but you have to adjust the cooking time since those are already fully cooked.
- Remember to chop the onions finely, so they will blend with the rest of the ingredients (if they still have not fallen apart by the time of serving).
- If you are ok with the soup's consistency, skip the adding of the flour, but not the lemon juice. The acidity of the lemon amps up the freshness level of this vegetarian chickpea soup.
Nutrition
Calories: 296kcal | Carbohydrates: 35g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 486mg | Fiber: 9g | Sugar: 7g | Vitamin A: 59IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 3mg