Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 3 cups vegetable broth
- 1 tsp dried oregano
- ½ tsp cumin
- Salt & pepper to taste
For Serving
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Heat oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant, about 5 minutes.
- Add main ingredients: Stir in the drained chickpeas, diced tomatoes with their juices, vegetable broth, dried oregano, cumin, salt, and pepper. Mix everything well to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, allowing the flavors to meld together beautifully.
- Serve with garnishes: Ladle the hot soup into bowls and garnish with freshly chopped parsley and a squeeze of lemon juice to brighten the flavor. Enjoy with crusty bread or pita if desired.
Notes
- For added nutrition and color, toss in fresh spinach or kale towards the last 5 minutes of simmering.
- This soup pairs wonderfully with crusty bread or warm pita for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup / Main
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
