I have spent time in the Mediterranean and two different occasions and am love with the beauty and the food. So, I was excited to try this recipe that brings a taste of the Mediterranean to my own kitchen.

I love any chance I get to try new recipes that feature unexpected ingredients. That's certainly the case with Merritt Bates-Thomas' recipe for Mediterranean Chickpea Soup. The surprise and unexpected star of the show in this dish is lemon. Now, you may be thinking, "Lemon in soup?" Trust me on this. I know it's random and a little weird, but it makes this recipe unbelievably light and refreshing.


1/8 cup olive oil + 2  extra tbsps. divided

1 large shallot (a small red onion can be substituted)

2 cloves garlic (1/2 - 1 tbsp. garlic powder or granules can be substituted)

2 celery sticks, sliced

1 large carrot, peeled and sliced

1/2 tbsp Italian seasoning, ground

1 bay leaf

2 (14 oz) cans chickpeas (garbanzo beans)

3 cups (32 ounces) vegetable stock

Juice of 2 fresh lemons

Fresh parsley for garnish (optional)


Heat the olive oil in a large pot and sauté the shallot or onion over medium heat for 1-2 minutes until it softens. Add the garlic and continue to cook for 30 seconds until fragrant. Add the carrot and celery to the pot together with the Italian seasoning and bay leaf. Stir well and add in the chickpeas and vegetable stock. Stir well and bring to a simmer. Lower the heat and cook for 25-30 minutes with the lid on. When the soup is done, turn off the heat.  Add the extra two tablespoons of olive oil & lemon juice.  Use chopped parsley for garnish.  Season to taste with salt and pepper, if desired.  I don’t think it needs it. Enjoy!

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