Greek Chickpea Soup (Revithia)

• doses: 4 servings
• tempo ativo: 10 minutes
• tempo total: 30 minutes

Ingredientes

3 cans chickpeas (15 oz / 400 g each can - drained and rinsed or 4.5 cups / 700 g cooked chickpeas)

2 tablespoons extra virgin olive oil

1 large onion (chopped)

2 carrots (cut into discs)

3 cloves garlic (grated)

¼ teaspoon red pepper flakes (or more to taste)

2 tablespoons lemon juice (or more to taste + grated zest for garnish)

3 tablespoons tahini

4 cups vegetable broth (or chicken broth)

½ teaspoon salt (or more to taste + black pepper)

1 small handful fresh dill (or parsley - chopped)

Instruções

Build the flavor base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 large onion (chopped) and 2 carrots (sliced) and cook for about 4 minutes, until softened.Stir in 3 cloves garlic (grated) and ¼ teaspoon red pepper flakes and cook for 1 more minute until fragrant.

Simmer the chickpeas: Add 3 cans chickpeas (drained and rinsed), 4 cups vegetable broth, ½ teaspoon salt, and pepper. Bring to a gentle simmer and cook for 15 minutes so the flavors blend.

Make it creamy: Scoop out about 2 cups of the soup (about half chickpeas and half broth) and transfer to a blender or tall jar.Add 2 tablespoons lemon juice and 3 tablespoons tahini for extra creaminess. Blend until creamy.No tahini? Use 3 tablespoons of extra virgin olive oil, almond butter, cashew butter, or half-and-half instead.

Finish the soup: Turn off the heat and stir the blended mixture back into the pot. Add the lemon zest and taste for seasoning, adding more salt or lemon if needed. Serve with a drizzle of olive oil, black pepper, and 1 small handful fresh dill or another herb you like.

Informação Nutricional

• Tamanho da Dose: 1 of 4
• Calorias: 444 kcal
• Gordura Total: 18 g
• Gordura Saturada: 2 g
• Gordura Insaturada: 13 g
• Sódio: 344 mg
• Carboidratos Totais: 57 g
• Fibra Alimentar: 15 g
• Açúcares Totais: 12 g
• Proteína: 18 g