Packed full of vegetables and protein this chickpea soup paired with some sourdough bread makes the most nutritious and delicious meal. It only takes 45 minutes to prepare and is great as leftovers. Every bite reminds me of my vacation to Greece and my meal at O! Hamos! Tavern in Milos Greece.
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My Inspiration Behind My Chickpea Soup Recipe
This is not a traditional chickpea soup recipe. For that you will have to take a trip to Greece. You can grab my free Greece travel itineraries in the “Explore” tab on the blog. Where you will find information on O! Hamos! Tavern in Milos, Greece. The restaurant that inspired this recipe. It contains all the ingredients I loved from my meal there in a nice big pot. A meal full of traditional greek foods that is extra comforting and super delicious! Perfect for when the weather is cool and you want something warm to warm you up. It makes for really good leftovers too!
How to make my Greek Inspired Chickpea Soup
- The hardest part of this recipe is prepping the vegetables. It’s a little time consuming. Wash and cut the vegetables first so it’s easy to throw them into the soup later.
- Once the vegetables are prepped to a large pot over medium heat add a tablespoon of extra virgin olive oil. When the oil is heated add in the onion and carrot. Saute for about 7 minutes until the onions are translucent and carrots are semi soft. Add in the garlic and cook till aromatic.
- Then dump in the ground beef and cook until no longer pink. Pour in the beef bone broth, crushed tomato’s and drained chickpeas.
- Now sprinkle in the paprika, basil, bay leaves black pepper, and sea salt. Stir with a wooden spoon until combined. Bring the soup to a boil.
- When the soup boils turn the soup to a simmer and to a small bowl add a tablespoon of flour. To that bowl, spoon out about a tablespoon of broth from the soup. Whisk until smooth and then stir it into the large pot of soup.
- Add in the diced zucchini and the chopped kale. Cover the pot with the lid and let it simmer for 10-15 minutes.
- After the soup has thickened slightly, the kale has wilted and the zucchini is semi soft remove the bay leaves from the soup. Now mix in the juice of one lemon. Use a ladle to scoop a hefty serving into a bowl.
- Top the soup with some feta cheese. Serve with a slice of sourdough bread and enjoy.
Easy Vegan and Gluten Intolerant Ingredient Swaps
- To make this recipe vegan friendly don’t add in the ground beef and replace the beef bone broth with vegetable broth. Chickpeas are naturally high in protein so removing the meat isn’t a problem. You’ll still have an equally yummy and hearty soup without the beef.
- If you are gluten intolerant, replace the flour with cornstarch or arrowroot powder and prepare it as normal per the recipe directions.
Greek Inspired Chickpea Soup
Packed full of vegetables and protein this stew paired with some sourdough bread makes the most nutritious and delicious meal. It only takes 45 minutes to prepare and is great as leftovers. Every bite reminds me of my vacation to Greece and my meal at O! Hamos! Tavern in Milos Greece.
Servings: 6
Ingredients
- 2 15 oz cans organic chickpeas drained
- 1 14 oz can crushed tomatoes
- 2 ½ cups beef bone broth or vegetable stock
- 1 cup chopped kale
- 1 lb grass fed beef optional
- 1 large purple onion or yellow onion diced
- 1 medium zuchini diced
- 2 medium carrots diced
- 1 teaspoon minced garlic
- 1 teaspoon organic dried paprika
- 1 teaspoon organic dried basil
- 2-3 organic bay leaves dried or fresh
- ½ tablespoon organic all purpose un bleached flour or 1 tsp cornstarch
- ½ teaspoon sea salt
- ¼ teaspoon organic ground black pepper
- 1 lemon juiced
- 1 tub feta cheese
Instructions
- Start by prepping all the vegetables. Clean and chop them.
- Once the vegetables are prepped, place a large pot onto the stove over medium heat. When the pot is warm add a tablespoon of olive oil. Heat the olive oil about 1-2 minutes. Then add in the chopped onion and carrots. Saute for 5-7 minutes until the onions are translucent and carrots are semi soft.
- Next toss in the minced garlic and cook until aromatic. About 2 minutes. Then crumple in the ground beef. Cook until the meat is no longer pink. Sprinkle in the seasonings (paprika, basil, bay leaves, black pepper and sea salt.) Now add the crushed tomatoes, beef bone broth and rinsed chickpeas. Stir and bring the soup to a boil over medium heat.
- Turn the soup to a simmer. Place a tablespoon of flour in a small bowl. Add in 1 tablespoon of soup broth and whisk until smooth. Pour it into the soup and mix until dissolved. Quickly add in the diced zucchini and chopped kale. Cover the pot with a lid and simmer the soup for 10-15 minutes until the soup is slightly thickened, kale is wilted and zucchini is semi soft.
- Remove the soup from the hot stove. Remove the bay leaves and stir in the fresh lemon juice. With a ladle, spoon a nice serving into a bowl and top with feta cheese. Eat with a nice slice of sourdough bread.
- Store any leftovers in an airtight container in the refrigerator for up to 7 days.
- To re heat, place the desired amount of soup in a microwave safe bowl. With a paper towel over the top of the soup, microwave for 1-2 minutes. Stirring the soup with a spoon every 30 seconds for even heat distribution. Sprinkle with feta cheese and enjoy.
Tried this recipe?Let us know how it was!
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