Preparation
Begin by heating the olive oil in a large pot over medium heat. Sauté the onion until it becomes tender and translucent.
Add in the fragrant garlic and cook for a brief 30 seconds, just until it releases its aroma.
Now, introduce the carrot and celery, along with the oregano, rosemary, and bay leaf. Stir them together to combine the flavors.
Add the chickpeas and vegetable stock, stir well, and bring the mixture to a gentle simmer.
Reduce the heat, cover the pot, and let the soup simmer for 25-30 minutes, allowing the flavors to meld beautifully.
Once the soup is ready, turn off the heat. Stir in the additional olive oil, fresh lemon juice, and if you like, some parsley for an extra layer of flavor. Season to taste with salt and freshly ground black pepper.
Serve this Greek delight warm, accompanied by crusty bread for a complete meal.
Additional Tips:
If the soup seems too thick for your liking, feel free to add more vegetable stock to adjust the consistency.
For a thicker soup, lightly mash some of the chickpeas.
Nutritional Information per Serving:
Calories: 350
Total Fat: 11g
Saturated Fat: 1g
Unsaturated Fat: 8g
Cholesterol: 0mg
Sodium: 600mg
Carbohydrates: 55g
Fiber: 13g
Sugar: 18g
Protein: 13g
Thanks for your SHARES!
FRIED CABBAGE WITH BACON ONION AND GARLIC
CROCKPOT PEPPER STEAK
BAKED CHICKEN LEGS WITH CREAMY MUSHROOM SAUCE
Brilliant tip for cleaning CHEMICAL-FREE gas stove burners: these ingredients will do the trick for you
Simple Greek Grilled Octopus Recipe
Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa
Been making this for years and everyone loves it!
My Landlord Turned My Life into Hell – Before I Moved Out, I Gave Him the Biggest Payback Ever
Pineapple cream cheese pound cake