Ingredients
Scale
- 2 cans (15 oz each) low-sodium chickpeas, rinsed and drained
- 4 cups vegetable broth
- 2 fresh lemons (zest and juice)
- 4 cloves garlic, minced
- 1 large onion, diced
- 2 cups fresh spinach or kale, chopped
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dried oregano
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until translucent (about 5 minutes).
- Pour in vegetable broth and add the rinsed chickpeas. Bring to a gentle boil.
- Stir in chopped greens and fresh lemon juice; cook until greens are wilted (about 3 minutes).
- Add oregano, salt, and pepper to taste. Adjust seasoning as needed.
- Serve hot, garnished with lemon slices or fresh herbs if desired.
Notes
- For added nutrition, consider adding diced carrots or celery during the sautéing stage.
- This soup pairs well with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg