Chickpea Soup Recipe

Ingredients

• 2 tablespoons olive oil (plus more for serving)
• 1 medium yellow onion (diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 3 garlic cloves (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper
• 2 (15-ounce) cans chickpeas (drained and rinsed)
• 1 (25-ounce) can crushed tomatoes
• 4 cups low-sodium vegetable broth
• 2 cups chopped baby spinach
• 1 lemon (zest and juice)

Steps

1. 1

   Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook until softened, 5–7 minutes.

2. 2

   Stir in the garlic, thyme, oregano, salt, and pepper. Cook for 1 minute until fragrant.

3. 3

   Add the chickpeas, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer uncovered for 25 minutes, until the vegetables are tender.

4. 4

   Lightly mash some of the chickpeas in the pot to create a slightly creamy texture.

5. 5

   Stir in the spinach and cook for 2–3 minutes, until wilted. Remove from the heat, then add lemon zest and juice.

6. 6

   Serve warm with a drizzle of olive oil and crusty bread if desired.