Greek Chickpea Soup

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

Directions:

1. In a large bowl or crock cover chickpeas with water. Cover and refrigerate at least 6 hours or overnight.
2. Drain and rinse well with cold water.
3. In a large pot heat olive oil over medium heat.
4. Sauté onion, carrot, and celery in oil until onions start to become softened and browned, about 5-7 minutes.
5. Add the rice mix and stir to coat in oil. Let the rice slightly toast, about 2 minutes.
6. Next add in the garlic, cumin and Greek oregano. Continue to cook 1 or 2 more minutes until the garlic gets slightly browned.
7. Pour in the vegetable stock, chickpeas, lemon zest and bay leaves. Stir to combine.
8. Bring to a boil, then reduce heat to a low simmer for about 40-45 minutes or until the chickpeas are tender.
9. Season with salt and pepper.
10. Remove from heat and add the parsley and lemon juice. Drizzle with olive oil to serve.