I make this bright bowl when the day runs long and the kitchen asks for calm. Soup Recipes guide the plan. I open the pantry and find chickpeas, tomatoes, and a splash of olive oil. The base tastes clean and warm. I want one pot and steady heat. I grew up near a small market by the sea. The vendor knew my name and saved the best parsley. That memory sits in the steam. I taste lemon and think of that walk home with a heavy bag and a light mood. The spoon taps the pot and I smile. 13 bean soup recipe and 16 bean soup recipe both sound grand, yet today I keep it simple and let the chickpeas lead. You get tender veg and soft beans with a little thyme. Bulgur Wheat Recipes join the table if you want more body. Friends ask for seconds and I nod. Baked French Onion Soup waits for colder days, Broccoli Soup Crockpot helps on game day, and Brócoli Cheddar Soup brings a mellow hug. For now this pot gives clean flavor and an easy stir. We sit, we taste, we breathe.
Table of Contents
- 1 Key Takeaways
- 2 Easy Mediterranean Chickpea Soup Recipe
- 3 Ingredients for Mediterranean Chickpea Soup
- 4 How to Make Mediterranean Chickpea Soup
- 5 Tips for Making Mediterranean Chickpea Soup
- 6 Making Mediterranean Chickpea Soup Ahead of Time
- 7 Storing Leftover Soup
- 8 Try these Soup next
- 9 Mediterranean Chickpea Soup
- 10 Nutrition
1 Key Takeaways
I cook with calm hands and a curious nose. Mediterranean Chickpea Soup lives in one pot and feeds a small crowd. The broth tastes bright and clean. I use pantry beans and fresh lemon. I lean on thyme and oregano. I write as Lila from Lila Cooks and I share more on https://www.lilacooks.com.
Prep needs only a short window. Chop onion carrot and celery. Open the cans. Warm the oil. From there the pot does most of the work. The steam carries a soft herbal note and the spoon glides through tender beans.
Leftovers keep for days. The flavor settles and deepens. A quick stir and a hit of lemon set things right. The recipe scales up with ease. Friends ask for seconds and the pot still holds more.
2 Easy Mediterranean Chickpea Soup Recipe
I keep this friendly and light. Soup Recipes help me think straight. Soup Recipes remind me to slow down. I start with olive oil in a broad pot and listen for a gentle sizzle. The onion softens. The room smells sweet. I add carrot and celery. I stir and breathe. The heat stays steady and low.
I build flavor with garlic oregano thyme and a small dusting of paprika. The mix wakes up fast. Tomatoes join the party and give the broth a sunny tone. Chickpeas slide in and float. I pour in broth and the surface starts to move. I skim nothing. I want a rustic look with honest pieces that you can see and taste.
I finish with lemon and a big handful of parsley. The acid lifts the round notes. The herbs land clean and green. I call this a weeknight win and a weekend anchor. My pantry smiles. I feel grounded. The bowl feels warm in my hands and the spoon goes back in without much thought.
3 Ingredients for Mediterranean Chickpea Soup
Extra virgin olive oil I use a generous spoon to coat the pot. The oil helps the onion release its sweetness and gives the soup a glossy body that tastes both light and full.
Yellow onion A chopped onion sets a sweet base that balances the bright tomato and lemon. I like a fine chop so the pieces melt into the broth.
Carrots Diced carrots bring color and a gentle earthy note. They soften and hold their shape so each spoonful feels complete.
Celery The celery adds fresh bite and a clean aroma. I trim the strings and chop small so the texture stays even.
Garlic Three cloves go in minced. The heat kisses the garlic for one minute so the flavor blooms without turning sharp.
Dried oregano A teaspoon leans herbal and Mediterranean. It ties the tomatoes and chickpeas together.
Dried thyme A quiet woody hint makes the broth taste round and cozy. The leaves hold up well in the simmer.
Sweet paprika A small measure adds warmth and a soft red hue. It stays in the background and supports the other spices.
Bay leaf The bay leaf gives a gentle tea like aroma that lingers in the steam and in the first sip.
Diced tomatoes One can with juices brightens the pot. The tomato adds body without making the soup heavy.
Vegetable broth Low sodium broth lets me season with a clear hand. Four cups give enough room for the chickpeas to settle and swell.
Chickpeas Two cans drained and rinsed provide tender bite and soft starch that enrich the broth.
Lemon Zest and juice land at the end and snap the flavors into focus. The scent feels sunny and clean.
Fresh parsley A cup chopped brings color and a lively finish. I save a pinch for the garnish.
Salt and black pepper I season near the end and taste as I stir. The balance feels calm and steady.
Cooked bulgur Optional but welcome. A spoon in each bowl turns the soup into a fuller meal.
4 How to Make Mediterranean Chickpea Soup
Step one Set a large pot over medium heat and add olive oil. When a piece of onion sizzles on contact add the rest. Stir with care until the onion turns soft and sweet.
Step two Add carrots and celery. Cook until the edges look glossy. The sound stays gentle and even. The pot should not hiss hard.
Step three Stir in garlic oregano thyme paprika and the bay leaf. Let the spices wake up for one minute. The aroma should feel warm and friendly.
Step four Pour in diced tomatoes with their juices and the broth. Bring the pot to a calm simmer. Add the chickpeas and stir. Let the flavors meet and blend for about twenty minutes.
Step five Fish out the bay leaf. Stir in lemon zest and juice. Fold in most of the parsley and save a pinch for the top. Taste and add salt and pepper until the spoon makes you nod.
Step six Ladle into bowls. Add a thread of olive oil and the last bits of parsley. Serve with warm bread or a scoop of bulgur for a heartier feel.
5 Tips for Making Mediterranean Chickpea Soup
Keep the heat in the middle range so the veg softens without color. A calm simmer keeps the broth clear. For thicker body mash a spoonful of chickpeas against the side of the pot and stir them back in. This trick creates silky depth common in homemade soup recipes.
If canned tomatoes taste sharp add a splash more oil or an extra minute of simmer. The edges will mellow and the flavor will round out. If you like greens toss in a handful of baby spinach in the last minute and watch it fold into the broth.
For busy nights hold back some broth and a few chickpeas in a jar. Shake with lemon and oil for a quick salad the next day. When time feels short keep easy soup ideas on a small card near the stove. It helps the week run smoother.
6 Making Mediterranean Chickpea Soup Ahead of Time
I make a batch on Sunday and feel set for days. The flavors relax and grow friendly in the fridge. Pack the soup in flat containers so it chills fast. Label with the date and a small smiley. Warm on the stove with a splash of water if the broth thickens. This is where comforting soup bowls shine on cold nights.
If you plan a dinner with friends you can cook the base one day and finish with lemon and parsley right before guests arrive. The kitchen smells bright and inviting. Place bowls and spoons on the counter and let folks serve themselves. The meal feels easy and relaxed.
For lunch boxes fill a wide mouth jar and add bulgur to the bottom. Pour the soup over the grain. When you rewarm the jar the bulgur plumps and turns the bowl into a complete meal that holds you until dinner.
7 Storing Leftover Soup
Cool the soup until steam fades then move it to airtight containers. Store in the fridge for up to four days. For longer storage freeze in single portions. Leave room at the top for expansion so the lids stay snug.
To reheat place a portion in a small pot over medium low heat and stir now and then. Add a splash of water if the soup looks too thick. Taste and add a squeeze of lemon to brighten it again. The herbs wake up and the bowl feels new.
For safe handling keep a clean ladle in the pot and avoid double dipping. I write the reheating method on a small card so the family can help themselves. The pot stays neat and the cook gets a break.
8 Try these Soup next
9 Mediterranean Chickpea Soup
Mediterranean Chickpea Soup Soup Recipes For Cozy Evenings
Ingredients
Soup Base
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- 1 bay leaf
Liquids And Beans
- 1 can 14 to 15 ounces diced tomatoes with juices
- 4 cups vegetable broth low sodium
- 2 cans 15 ounces each chickpeas drained and rinsed
Finish
- 1 small lemon zest and juice
- 1 cup chopped fresh parsley
- 2 tablespoons extra virgin olive oil for serving
- Salt and black pepper to taste
- Optional cooked bulgur for serving
Instructions
Cook The Base
- Warm olive oil in a large pot over medium heat.
- Add onion carrots and celery. Cook until soft about 5 to 7 minutes.
- Stir in garlic oregano thyme paprika and the bay leaf. Cook one minute until the pot smells bold.
Simmer
- Pour in tomatoes and broth. Bring to a gentle simmer.
- Add chickpeas. Cook 15 to 20 minutes until the flavors come together.
Finish And Serve
- Remove the bay leaf. Stir in lemon zest and juice and most of the parsley.
- Taste and add salt and pepper.
- Ladle into bowls. Top with a thread of olive oil and the rest of the parsley. Serve with cooked bulgur if you like.
10 Nutrition
A steady bowl supports a steady day. One serving gives about two hundred sixty calories. Protein lands near ten grams. Carbs reach the mid thirties with about nine grams of fiber. Fat sits under ten grams and comes mostly from olive oil. Sodium stays near five hundred milligrams when you use low sodium broth.
I am not a lab and these numbers come from common data sets. Ingredients shift by brand and size. If you track in detail run the recipe through your trusted tool. The soup fits a balanced table and plays well with a simple salad or warm bread. Keywords for this section include chickpea soup, healthy chickpea soup recipe, and easy soup ideas.
I write this as Lila for Lila Cooks. Find more ideas at https://www.lilacooks.com. I tag this post for readers who search for Soup Recipes. I also sprinkle in easy Mediterranean chickpea soup and one pot Mediterranean soup once in this page so searchers can land here with ease.
Some readers ask for a lighter bowl. I guide them toward healthy chickpea soup recipe. The method stays the same and the finish still tastes bright.
My pantry often holds beans and grains. On nights when I crave a change I reach for Mediterranean soup or I lean into lemon herb soup for a citrus lift.
For search clarity I mention homemade soup recipes here. I write and cook with care so each spoonful earns a quiet nod.
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