I am very aware that this soup is not the most appetizing looking. I am like most people – I eat first with my eyes – and I know this just doesn’t measure up. (Just ask our exchange student who refused to even try it . . . ouch!)
The flavor is pretty dang tasty despite all that.
This recipe is inspired by one from Christine Cushing of Food Network Canada.
I took her recipe and made a few tiny changes – okay one tiny change … like adding rice.
Greek Chickpea Soup
- 1 cup dried chickpeas
- Water, to cover
- 1 or 2 tablespoons olive oil
- 1 carrot, diced
- 1 small onion, diced
- 1 rib celery, diced
- 1 to 2 cloves garlic, minced
- 1/2 cup wild rice blend, rinsed
- 5 cups vegetable stock
- 1 teaspoon dried Greek oregano
- 1/2 teaspoon ground cumin
- 2 bay leaves
- Grated zest of 1 lemon
- Salt and pepper, to taste
- 1/2 cup fresh parsley, chopped
- Juice of 1 lemon
- Good quality olive oil for drizzling
- In a large bowl or crock cover chickpeas with water. Cover and refrigerate at least 6 hours or overnight.
- Drain and rinse well with cold water.
- In a large pot heat olive oil over medium heat.
- Sauté onion, carrot, and celery in oil until onions start to become softened and browned, about 5-7 minutes.
- Add the rice mix and stir to coat in oil. Let the rice slightly toast, about 2 minutes.
- Next add in the garlic, cumin and Greek oregano. Continue to cook 1 or 2 more minutes until the garlic gets slightly browned.
- Pour in the vegetable stock, chickpeas, lemon zest and bay leaves. Stir to combine.
- Bring to a boil, then reduce heat to a low simmer for about 40-45 minutes or until the chickpeas are tender.
- Season with salt and pepper.
- Remove from heat and add the parsley and lemon juice. Drizzle with olive oil to serve.