Description
A hearty and comforting Mediterranean Soup rich with vegetables and chickpeas, perfect for cold evenings.
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 tablespoon 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 while stirring often until the onion softens and turns translucent, approximately 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. Increase the heat to bring the mixture to a boil, then cover the pot, reduce the heat, and simmer for 20 minutes.
- Remove the bay leaves.
- Combine the flour and ¼ cup of cold water in a jar with a lid. Shake until emulsified, and then stir it into the soup.
- Gradually add the fresh spinach, stirring until wilted; if using frozen, increase the cooking time as needed.
- Turn off the heat, finish with lemon juice, and taste for seasoning.
Notes
Opt for low-sodium broth to control salt levels and feel free to experiment with different herbs.
