Creamy Chickpea Soup
About this recipe:This soup is creamy and smooth--without a trace of diary.
- 4 TBSP. Kosterina extra virgin olive oil
- 1 medium red onion, chopped
- 2 medium garlic cloves
- ½ tsp. sea salt
- ¼ tsp. freshly ground pepper
- ½ tsp. dried Greek oregano
- 3 cups cooked chickpeas
- 1 bay leaf
- 1 medium Yukon gold potato, cut into small cubes
- 1 small carrot, cut into small cubes
- 4½-5 cups of water (or vegetable stock)
- 4 TBSP. fresh lemon juice
- Kosterina extra virgin for drizzling
- In a medium pot, heat the Kosterina olive oil and sauté the red onion and garlic for 3 minutes or until lightly browned. Add the sea salt, pepper, oregano and cooked chickpeas and sauté for a couple minutes more.
- Next, add the potato, carrot, bay leaf and 4½ cups of water or vegetable stock. Bring to a boil and then reduce to a simmer. Cook, stirring occasionally, for about 20 -30 minutes. (The vegetables should be cooked through). Turn off the heat and stir in the lemon juice.
- Carefully pour the soup into a blender or a food processor (or use a hand-held immersion blender.) Process until the soup is smooth.
- Transfer the soup back to the pot. Taste and adjust the seasoning. If the soup is too thick, stir in half a cup of hot water. You might want to add a little more salt or lemon juice, depending on your taste.
- Ladle the soup into four bowls and drizzle with some Kosterina olive oil or a mixture of your own herb-flavored olive oil. To make this herb-infused olive oil, simply mix together in a small bowl a tablespoon of your favorite freshly minced herb, such as chives, cilantro or basil, and two tablespoons of Kosterina olive oil.
- Serve with extra lemon on the side, warm crusty bread and some Greek Kalamata olives.
This dish is a traditional Greek dish made with dry chickpeas that require soaking overnight. Using cooked, canned beans, allows for a faster preparation that has the same high nutritional value.
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