Chickpea Soup
Ingredients
The soup
-
2
cans
chickpeas, drained and rinsed
-
1
large
yellow onion, diced
-
2
cloves
garlic, minced
-
2
teaspoons
salt
-
1¼
teaspoons
dried oregano
-
1½
tablespoons
vegetable stock paste
-
1
bay leaf
-
4-5
cups
water
-
¼
cup
fresh chopped dill
For the avgolemono
-
2
eggs
separated into yolks and whites
-
2
lemons
juiced
Garnishes
-
fresh dill
-
squeeze of fresh lemon
-
ground pepper
Cooking fat
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until softened, about 3-4 minutes.
- Stir in minced garlic and cook for an additional 1-2 minutes.
- Add chickpeas, salt, and oregano, stirring for 4-5 minutes.
- Mix in vegetable stock paste, bay leaf, and 4 cups of water, then bring to a boil.
- Reduce heat to medium-low, cover partially, and simmer for 15 minutes.
- Taste and adjust seasoning, adding more water if a brothier soup is desired.
- Remove from heat and reserve 1 cup of stock.
- Prepare avgolemono by whisking egg whites until foamy, then gradually adding yolks and lemon juice.
- Slowly whisk in the reserved stock into the egg mixture.
- Combine the egg mixture with the soup, stirring constantly.
- Add fresh dill, adjust seasoning, and serve with garnishes.
Nutrition Facts (estimated)
Servings
3-4
Calories
327
Total fat
13.8g
Total carbohydrates
41.9g
Total protein
14.6g
Sodium
1791.1mg
Cholesterol
93mg
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