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In making a lemony chickpea soup, you need simple, wholesome soup ingredients. Start with olive oil, onion, garlic, carrot, and celery. These vegetables enhance the flavor of the soup. They build a base that is rich and hearty.

Lemony Greek Chickpea Soup

Satisfy your cravings with Lemony Greek Chickpea Soup, a simple and wholesome dish that's perfect for busy weeknights! Packed with nutritious chickpeas, fresh veggies, and a bright lemon twist, this comforting soup is both filling and flavorful. Discover the easy steps to create this Mediterranean delight and make it your new go-to meal. Click through to explore the full recipe and elevate your dinner game today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

1 teaspoon dried oregano

1 teaspoon ground cumin

1 can (15 oz) chickpeas, drained and rinsed

4 cups vegetable broth

1 medium zucchini, diced

1 cup fresh spinach

Juice of 1 lemon

Salt and pepper to taste

Fresh parsley, for garnish

Feta cheese, crumbled (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.

    Stir in the minced garlic, diced carrot, and celery. Cook for another 5 minutes until the vegetables start to soften.

      Sprinkle in the dried oregano and ground cumin, stirring to release their flavors for about 1 minute.

        Add the chickpeas to the pot and pour in the vegetable broth. Bring the mixture to a simmer.

          Once simmering, add the diced zucchini and continue to cook for another 10 minutes, or until the zucchini is tender.

            Stir in the fresh spinach and lemon juice. Cook for an additional 2-3 minutes until the spinach has wilted.

              Season with salt and pepper to taste.

                If desired, serve the soup topped with crumbled feta cheese and a sprinkle of fresh parsley.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Ladle the soup into bowls and garnish with extra parsley and a lemon wedge on the side for a pop of color.