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1. **Prepare the Chickpeas:**
– **If using dried chickpeas:** Soak them overnight in plenty of water. Drain and rinse them before using. You can also use a quick-soak method by boiling the chickpeas for 2 minutes, then letting them sit for 1 hour before draining.
– **If using canned chickpeas:** Simply drain and rinse them.
2. **Sauté Vegetables:**
– In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
3. **Add Tomatoes and Spices:**
– Stir in the diced tomatoes, bay leaves, oregano, thyme, and smoked paprika if using. Cook for another 2-3 minutes to combine the flavors.
4. **Cook the Chickpeas:**
– Add the soaked or canned chickpeas to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer. If using dried chickpeas, simmer for about 1-1.5 hours, or until they are tender. If using canned chickpeas, simmer for about 20-30 minutes.
5. **Season and Add Lemon:**
– Remove the bay leaves. Stir in the lemon juice and lemon zest. Adjust seasoning with salt and pepper to taste.
6. **Garnish and Serve:**
– Ladle the soup into bowls and garnish with fresh parsley and dill if desired. Serve hot.
**Tips:**
– **Texture:** For a creamier texture, you can blend a portion of the soup with an immersion blender or in a regular blender, then stir it back into the pot.
– **Flavor Boost:** For extra flavor, add a pinch of red pepper flakes or a splash of white wine vinegar.
– **Storage:** This soup keeps well in the refrigerator for up to 4-5 days and can also be frozen for up to 3 months. Just be sure to leave some space in the container for expansion when freezing.
This Greek Chickpea Soup is not only comforting but also packed with protein and fiber. The lemon juice adds a refreshing zing that brightens up the rich, savory flavors. Enjoy this warm and satisfying soup as a main course or a hearty side!
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