Mediterranean Lemon Chickpea Soup

Mediterranean Lemon Chickpea Soup

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/2 tsp turmeric powder (optional for color and flavor)
• 1 tsp ground cumin
• 4 cups (1 liter) vegetable or chicken broth
• 2 cups cooked or canned chickpeas (rinsed and drained)
• 1 cup spinach or parsley, chopped
• 1 lemon, juiced (plus slices for garnish)
• Salt and pepper to taste
• Optional: 1/2 cup cooked rice or small pasta (like orzo)

Instructions:

1. Sauté Aromatics:
   • Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
2. Season and Add Chickpeas:
   • Stir in turmeric and cumin. Add the chickpeas and stir to coat them in the spices.
3. Add Broth:
   • Pour in the vegetable or chicken broth. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cook for 15–20 minutes to allow the flavors to meld.
4. Add Greens and Lemon:
   • Stir in the spinach or parsley and cook for another 2–3 minutes until wilted. Add the lemon juice and season with salt and pepper to taste.
5. Optional Additions:
   • If using cooked rice or small pasta, stir it into the soup during the last few minutes of cooking to heat through.
6. Serve:
   • Ladle the soup into bowls. Garnish with lemon slices and freshly cracked black pepper. Serve with crusty bread for a complete meal.

This light and tangy chickpea soup is perfect for a nutritious and refreshing meal. You can customize it further with additional vegetables or herbs! Enjoy!