A traditional chickpea soup made in my Greek home weekly.
Course
dinner
Cuisine
Greek
AuthorMary Papoulias-Platis
Ingredients
4cupscooked chickpeas
1cupwater or broth
1/2teaspooncumin
1/2teaspoonground fennel
1teaspoondried oregano
1zucchinichopped
1tomatochopped
1garlic clovechopped
1/2red pepperchopped
2cupsfresh spinachroughly chopped
1teaspoonof olive oil
1/2teaspoonpepper
1teaspoonsalt
1/2cupGreek yogurt
1teaspoonfresh mint or parsley
Instructions
Place olive oil in a deep soup pot. Add onions, spices, salt, pepper and red pepper and saute until soft.
Add garlic clove and saute for one minute.
Add the tomatoes, zucchini, broth or water, spinach and cook for 15 minutes.
Add the beans and cook for additional 15 minutes. Adjust with salt and pepper.
In a small bowl mix the mint with the yogurt.
Place a dollop of yogurt on each serving.
Recipe Notes
For Technique on Cooking Chickpeas visit: https://www.californiagreekgirl.com/?p=1387. Canned chickpeas can be used in this recipe. Just rinse and drain, then add to vegetables.