Sun-Drenched Mediterranean Chickpea Soup with Herbed Olive Oil
Revamp Your Soup Collection with Our Sun-Drenched Mediterranean Chickpea Delight
Immerse yourself in the warm, hearty flavors of the Mediterranean with our unique Sun-Drenched Mediterranean Chickpea Soup. This dish brings together succulent veggies, protein-packed chickpeas, and a delightful blend of Mediterranean herbs and spices, elevated with a drizzle of herbed olive oil. Perfect for a cozy night in or a show-stopping starter, this soup will transport your tastebuds to sunlit shores.
Why You'll Love This Recipe
This soup is more than just a meal; it’s an experience. The combination of tender chickpeas, fresh vegetables, and robust herbs provides a symphony of flavors that are both familiar and exotic. Whether you're a busy professional or a culinary enthusiast, this recipe is designed to be straightforward yet sensational.
The Perfect Pairings
- Crispy Garlic Bread: The crunchiness compliments the soup’s smooth texture.
- Green Salad with Lemon Vinaigrette: Adds a refreshing tang to balance the hearty flavors.
- A Glass of Sauvignon Blanc: Enhances the herbal notes of the soup.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Juice of 1 lemon
- 2 tablespoons freshly chopped parsley, for garnish
- 2 tablespoons herbed olive oil, for drizzling
Мethod of preparation
1.In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
2.Add the diced carrots, celery, and red bell pepper to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
3.Stir in the chickpeas and diced tomatoes, combining well with the vegetables. Pour in the vegetable broth, ensuring all ingredients are submerged.
4.Season the soup with paprika, ground cumin, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook for about 25-30 minutes, allowing the flavors to meld together.
5.Remove the pot from heat and stir in the fresh lemon juice. Taste and adjust seasoning as necessary.
6.Ladle the soup into bowls and garnish with freshly chopped parsley. Drizzle herbed olive oil on top for an extra burst of flavor. Serve hot and enjoy your culinary trip to the Mediterranean.
