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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.
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