Supă Grecească de Năut
By Chef Netherlands (@chef_netherlands)
Ingredients
- 1/4 cup olive oil
- 1 red onion (chopped)
- 3 medium carrots (chopped (optional))
- 2 celery stalks (chopped (optional))
- 4 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 28 ounces canned chickpeas (2 14 oz cans)
- 3 1/2 cups vegetable broth (or water)
- 4 tablespoons lemon juice (preferably freshly squeezed; adjust to taste)
- salt (to taste)
- black pepper (to taste)
- 1/2 cup fresh parsley (chopped)
Directions
- 1Heat olive oil in a large pot over medium heat, add the chopped onion and cook for about 3 minutes, or until soft and translucent. Stir regularly.
- 2Add the carrots, celery, bay leaves, garlic powder, and oregano, and stir to combine. Then add the chickpeas and the vegetable broth and bring the mixture to a boil.
- 3Reduce the heat to low and simmer the soup, covered, for about 20 to 25 minutes, or until the vegetables are tender.
- 4When the soup is done, stir in the lemon juice and season the soup with salt and pepper to your liking.
- 5Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread.