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Greek Lemon Chickpea Quinoa Soup
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 cup quinoa, rinsed
  • 2 (15-oz) cans chickpeas, drained and rinsed
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • Zest and juice of 2 lemons
  • 2 cups fresh spinach
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until it softens.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the rinsed quinoa, drained chickpeas, vegetable broth, and dried oregano. Bring the mixture to a boil.
  • Reduce heat to low, cover the pot, and simmer for 15 minutes until the quinoa is tender.
  • Remove the lid and stir in the lemon zest, lemon juice, and fresh spinach. Cook for 2 minutes until the spinach wilts.
  • Season with salt and black pepper to taste. Ladle into bowls and top with chopped parsley before serving.

Notes

Add the spinach right at the end so it stays bright green instead of turning dull. Leftovers thicken as they sit, so stir in a splash of broth or water when reheating. Fresh lemon juice gives the clearest flavor, and dried oregano works better here than fresh because it holds up during simmering.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Knife, Cutting board