Greek Style Chickpea Soup

Name: Greek Style Chickpea Soup
Ingredients: 1/2 cup Greek Olive oil; 2 medium onions, diced.; 4 cloves garlic, minced.; 2 ribs celery, diced.; 2 carrots, peeled, diced.; 1 2 russet potato (medium),peeled, diced.; 2 15 oz cans chickpeas, drained, rinsed.; 1 15 oz can San Marzano tomatoes, crushed.; 1 quart good stock, Vegetable or chicken.; 1 teaspoon smoked paprika; 1 teaspoon cracked ground pepper; 2 teaspoons kosher salt; 2 teaspoons dried oregano, preferably Greek; 2 tablespoons Fresh dill; 2 tablespoons Fresh parsley; Pinch of red pepper flakes; 2 cups Water; 1 lemon, cut into wedges

18 ingredients

5 steps

Ingredients

1/2 cup Greek Olive oil
2 medium onions, diced.
4 cloves garlic, minced.
2 ribs celery, diced.
2 carrots, peeled, diced.
1 2 russet potato (medium),peeled, diced.
2 15 oz cans chickpeas, drained, rinsed.
1 15 oz can San Marzano tomatoes, crushed.
1 quart good stock, Vegetable or chicken.
1 teaspoon smoked paprika
1 teaspoon cracked ground pepper
2 teaspoons kosher salt
2 teaspoons dried oregano, preferably Greek
2 tablespoons Fresh dill
2 tablespoons Fresh parsley
Pinch of red pepper flakes
2 cups Water
1 lemon, cut into wedges

Directions

1

Pour half the oil into a dutch oven or whatever vessel you cook your soup in, over medium heat, when oil is starting to bubble, add onions,red pepper flakes and garlic.
2

Caramelize over medium low heat 30 minutes or until soft, golden, and sweet.
3

Add carrots, celery, stir. Add chickpeas,potato, tomatoes, water, oregano, paprika, salt, pepper and stock.
4

Turn heat to medium high, when the soup begins to simmer, turn heat to low and cook 1 hr.
5

add fresh parsley and dill, drizzle remaining oil over the top of each serving and serve with lemon wedges. I like to blend mine with a emulsion blender, making sure to leave some texture, this leaves the soup with a velvety finish. I served mine with Chevre smeared baguette slices, but you can choose your own breadventure.