Description
A wholesome and flavorful Mediterranean Soup packed with chickpeas, veggies, and spinach, perfect for a quick dinner or cozy lunch.
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, 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, cover, reduce the heat, and simmer for 20 minutes. Remove the bay leaves.
- Add the flour and ¼ cup of cold water to a jar with a lid, shake until emulsified, and stir into the soup.
- Add the fresh spinach a handful at a time, stirring until wilted. If using frozen spinach, increase the cooking time slightly.
- Turn off the heat and finish with lemon juice, adjusting seasoning to taste.
- Serve in bowls with a drizzle of olive oil and red pepper flakes if desired, alongside crusty bread.
Notes
For extra flavor, sauté the vegetables longer until golden. Experiment with different vegetables or add grains for extra heartiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mediterranean