Description
A warm and hearty dish packed with vegetables, chickpeas, and herbs for a comforting meal.
Ingredients
- 1 ½ tablespoon 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 cup (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 the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Stir in the garlic, paprika, oregano, and thyme. Cook until fragrant, about 1 minute.
- Add the chickpeas, tomatoes, broth, salt, pepper, and bay leaves. Bring to a boil, then cover and reduce heat to simmer for 20 minutes. Remove bay leaves.
- Mix flour and ¼ cup cold water in a jar, shake until emulsified, and stir into the soup.
- Add spinach, stir until wilted (or cook longer for frozen). Turn off heat.
- Finish with lemon juice, taste, and adjust seasoning.
- Serve hot, drizzled with olive oil and red pepper flakes, with crusty bread on the side.
Notes
Sauté vegetables until soft for a deeper flavor. Don’t skip lemon juice for freshness. Blend part of the soup for creaminess if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean