Chickpea Soup

​SERVING: 4 – 6 PEOPLE                                                                   PREP TIME: 10 MIN
COOK TIME: 1 HOUR
 
Ingredients:
2 – 3 Tablespoons Olive Oil
1 Large Sweet Onion, Peeled and Finely Chopped
4 Garlic Cloves, Minced
2 Large Carrots Peeled a Finely Chopped
2 Stalks Celery, Finely Chopped
4 Cups Chicken Stock
Salt and Pepper to taste
1 Tsp Dried Oregano
1/4 Cup Chopped Fresh Parsley
6 Cups Cooked Chickpeas or 3 (14 Ounce) Cans
1 (14 ounce) Can Diced Tomatoes
 
Directions:

1. In a heavy stockpot, heat the olive oil and then cook the onions, carrots, garlic, and celery until tender, about 15 minutes.
2. Add the chickpeas, chicken stock, diced tomatoes and oregano and bring to a boil.
3. Reduce the heat to low and cook for and additional 30 minutes.
4. Use a hand blender and puree about half the soup in the pot leaving half for texture. Add the finely chopped parsley and stir to combine.
5. Serve the soup with a drizzle of extra virgin olive oil and a sprinkling of cracked black pepper.

​
Buon Appetito!