This recipe makes approximately 4 servings.
. Prepare Chickpeas:
If using dried chickpeas, drain and rinse them after soaking overnight. If using canned chickpeas, drain and rinse them as well.
2. Sauté Onions and Garlic:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté until the onions are translucent.
3. Add Vegetables:
Add the chopped carrot, celery, bay leaf, and dried oregano to the pot. Sauté for a few more minutes.
4. Add Chickpeas and Broth:
Add the chickpeas to the pot, and pour in the vegetable broth. Bring the mixture to a boil.
5. Simmer:
Reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the chickpeas are tender. If you’re using canned chickpeas, this will take less time, about 20-30 minutes.
6. Season with Lemon:
Once the chickpeas are tender, remove the pot from heat. Stir in the lemon juice and season with salt and pepper to taste.
7. Serve:
Ladle the soup into bowls, garnish with fresh parsley, and serve. You can also drizzle a bit of extra-virgin olive oil on top for added richness.
8. Enjoy:
Enjoy your Greek Chickpea Soup with Lemon, and consider serving it with a side of crusty bread or a fresh Greek salad.
