Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium bell pepper, diced
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 medium lemon, zest and juice
- to taste Salt and pepper
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, diced carrot, and bell pepper. Cook for another 3-4 minutes until they soften.
- Add the chickpeas, vegetable broth, thyme, oregano, lemon zest, salt, and pepper. Bring to a gentle boil.
- Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
- Before serving, stir in the fresh lemon juice and adjust seasoning if needed. Garnish with fresh parsley.
- Prep Time: 10
- Cook Time: 20