Greek chickpea soup

Here you go!

This low effort chickpea soup is perfect for lunch! Dried chickpeas require soaking overnight, but this soup is otherwise fast and easy to make. Olive oil gives the broth a soft, velvety texture, and lemon juice and garlic bring out the sting in it.

Some would argue that chickpeas aren´t really that low carb, and that´s true – but they sure are delicious and packed with plant protein, folic acid and iron. Be sure, however, not to boil the lemon juice as high temperatures might degrade some of the vitamin C needed to fully absorb plant iron.

Here is how to make chickpea soup!

Enjoy!

Total time: 40 min (+ soaking chickpeas overnight)

Servings: 4

Equipment: food processor (optional)

Ingredients

250 g dried chickpeas
1/2 dl olive oil + 2 tbsp to drizzle over soup
1 yellow onion
2 cloves of garlic
1 cube vegetable stock
2 tsp dried oregano
1 tsp dried rosemary
3 bay leaves
6 whole peppercorns
juice from 1 small lemon (1/2 big one)
salt

How to make chickpea soup

Soak the chickpeas overnight
Chop the onion and fry in 1/2 dl olive oil until smooth (use pot to fry)
Chop the garlic and fry it for about 30 sek (the garlic should be added just before adding water)
Fill pot with 750 ml water, add 1 cube vegetable stock and stir
Add chickpeas, dried oregano, dried rosemary, bay leaves and whole peppercorns
- Let simmer under lid for 35 min (cooking time depends on the freshness of the chickpeas, they should be soft but crispy when ready)
Remove pot from stove, blend about 2 ladles of boiled chickpeas in a food processor and and mix into soup for extra creaminess (optional)
Add 2 tbsp of olive oil and lemon juice
Season with salt

Carb, dietary fiber, protein and fat content (per serving/whole pot)

Per serving:

net carb: 31,14 g
protein: 12,61 g
total fat: 25,23 g
saturated fat: 3,41 g
dietary fiber: 11,38 g
kcal: 417,3 g

Per whole pot:

net carb: 124,55 g
protein: 50,43 g
total fat: 100,9 g
saturated fat: 13,63 g
dietary fiber: 45,5 g
kcal: 1669,2 kcal

The Nutty Butcher