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Recipe Printable
Rustic Chickpea Soup
Ingredients
- ¼ cup olive oil
- 1 sweet onion, diced
- 4 cloves garlic, minced
- 2 small carrots, thinly sliced
- 2 stalks celery, finely diced
- 2 13 oz jars or can chickpeas, drained and rinsed
- 1 tsp oregano
- 3-4 cups vegetable broth
- 1 bay leaf
- sea salt and pepper to taste
- ½ Lemon, juiced
- ¼ cup italian parsley, finely chopped for topping
- drizzle of olive oil, for serving I like to drizzle over 1 tsp of olive oil on the top of my soup bowl before serving.
Instructions
- Heat a small Dutch oven over medium heat. Add the olive oil, followed by the onion, garlic, carrot, celery, oregano, salt, and pepper. Saute for 4-5 minutes until softened.
- Next, add the chickpeas, vegetable broth, and bay leaf. Stir everything together, then cover and bring it to a simmer. Simmer for 20 minutes, covered.
- After simmering, add the lemon juice, adjust seasonings and drizzle each soup bowl with a drizzle of olive oil.
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What kind of vegetable broth do you use?
I mostly use homemade broth that I freeze in silicone trays. It’s very easy to make from veggies scraps you may already have. 🙂