Greek Lemon Chickpea Soup

Instructions

1. 1

   Rinse and drain 400 g of cooked chickpeas in a colander. Finely dice 150 g of yellow onion into 0.5 cm pieces and mince 15 g of garlic cloves. Set a deep medium pot on the stove over medium heat and measure out 800 ml of vegetable broth, 60 ml of fresh lemon juice, 60 ml of olive oil, and 4 g of dried oregano so all ingredients are ready.

2. 2

   Pour 60 ml of extra virgin olive oil into the warm pot. Add the diced yellow onion and minced garlic. Cook over medium heat for about 5 minutes, stirring continuously with a wooden spoon until the onion turns soft and translucent. If the garlic begins to brown too fast around the edges, lower the heat slightly to prevent bitter burning.

3. 3

   Sprinkle 4 g of dried oregano into the softened onion and garlic mixture. Stir constantly with your wooden spoon for 1 minute over medium heat to release the essential oils and fragrant herbal aroma. Keep watching closely so the spices and garlic do not scorch against the bottom of the pot; add a tiny splash of water if it feels too dry.

4. 4

   Add the 400 g of drained chickpeas and pour in 800 ml of vegetable broth. Turn the heat up to high and bring the soup liquid to a rolling boil. Once bubbling vigorously, immediately turn the heat down to low, cover the pot with its lid, and leave it to simmer gently for 15 minutes so all the savory herbs and garlic flavors infuse the broth.

5. 5

   Remove the lid from the pot carefully. Using a potato masher or the back of a large spoon, press about one third of the chickpeas against the inner side of the pot to crush them into a coarse paste. Stir the mashed mixture back into the soup; this naturally releases starch and thickens the broth into a rich, silky texture without any flour.

6. 6

   Pour in 60 ml of fresh lemon juice, add 5 g of salt, and a dash of ground black pepper into the pot. Stir thoroughly and take the pot off the heat. Taste the broth and adjust salt or lemon juice if needed. Ladle the hot soup into deep serving bowls and serve immediately with extra lemon wedges and warm crusty bread on the side.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min