Lemony Chickpea Soup

🥣 Step-by-Step Instructions

1. Sauté the Base: Heat olive oil in a large pot over medium heat. Add the onion, celery, and carrots. Cook for about 5–7 minutes until softened.

2. Fragrance & Spice: Stir in the garlic, oregano, and cumin. Cook for 1 minute until you can really smell the spices.

3. Simmer: Add the chickpeas and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes.

4. Create the Texture: To make it creamy, take a potato masher and lightly mash about ¼ of the chickpeas directly in the pot. Alternatively, take 1 cup of the soup, blend it, and pour it back in.

5. The Finish: Stir in the spinach (it will wilt in about 30 seconds). Turn off the heat and stir in the lemon juice, lemon zest, and fresh herbs.

💡 Pro-Tips for Success

• Don’t boil the lemon: Always add the lemon juice after you turn off the heat. Boiling lemon juice can make it taste slightly bitter and dulls the brightness.

• Topping is everything: Serve with a drizzle of high-quality olive oil and a sprinkle of feta cheese if you aren’t keeping it vegan.