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Chickpea soup with northern Greek warming spices and olive oil. Thessaloniki winter warmth in a bowl.
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ingredients
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🌾 LEGUMES
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2 × 14 oz cans chickpeas, drained and rinsed
🍅 PANTRY
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14 oz can crushed tomatoes
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5 cups vegetable or chicken stock
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Olive oil
🧅 PRODUCE
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1 large onion, finely chopped
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3 garlic cloves, minced
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2 carrots, diced
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Fresh parsley
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Juice of 1 lemon
🌿 SPICES
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1.5 tsp ground cumin
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1 tsp smoked paprika
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½ tsp ground coriander
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¼ tsp ground allspice
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¼ tsp cinnamon
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2 bay leaves
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Salt
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Black pepper
Thessaloniki
Spiced Chickpea Soup
Northern-spiced chickpea soup with herbs.
Chickpea soup with northern Greek warming spices and olive oil. Thessaloniki winter warmth in a bowl.
Ingredients
🌾 LEGUMES
— 2 × 14 oz cans chickpeas, drained and rinsed
🍅 PANTRY
— 14 oz can crushed tomatoes
— 5 cups vegetable or chicken stock
— Olive oil
🧅 PRODUCE
— 1 large onion, finely chopped
— 3 garlic cloves, minced
— 2 carrots, diced
— Fresh parsley
— Juice of 1 lemon
🌿 SPICES
— 1.5 tsp ground cumin
— 1 tsp smoked paprika
— ½ tsp ground coriander
— ¼ tsp ground allspice
— ¼ tsp cinnamon
— 2 bay leaves
— Salt
— Black pepper
Prep
🔪 PREP FIRST
— Finely chop onion.
— Mince garlic.
— Dice carrots.
Method
STEP 1 — BUILD BASE
— Heat pot over medium.
— Add 3 tbsp olive oil.
— Cook onion and carrots 8 minutes.
— Add garlic, cook 1 minute.
— Add all spices, stir 1 minute.
STEP 2 — ADD CHICKPEAS & LIQUID
— Add chickpeas, crushed tomatoes, stock, bay leaves.
— Season with 1 tsp salt.
— Bring to boil, simmer 25 minutes.
STEP 3 — PARTIALLY BLEND
— Remove 2 cups of soup.
— Blend smooth.
— Return to pot.
STEP 4 — FINISH
— Add lemon juice.
— Taste and adjust salt and spice.
— Remove bay leaves.
— Drizzle with olive oil.
— Scatter parsley.
Chef's Note: The spice blend here leans northern — cumin, allspice, and cinnamon together. This is distinctly Thessalonian, not Aegean.