Step 1

Start making your Greek chickpea soup by preparing (peeling, chopping, etc) onions, carrots and celery into small, bite-sized chunks while heating olive oil in a ditch oven or large pot! Use a food processor to save time on preparing chunks of vegetables to saute next.

Step 2

Next, sautee onion, carrots and celery for a couple of minutes. Then, add minced garlic and cook for another minute.

Step 3

Add water and Better Than Bouillon and mix well while bringing to a boil.

Step 4

Once boiling, add chickpeas, oregano and bay leaf (if using). Turn the heat down to simmer over medium-low heat for about 10-15 minutes.

Step 5

Once the soup is cooked to your liking, mix lemon juice and flour (optional, especially if making gluten-free soup) in a small bowl and pour it into the soup while stirring. If not using flour, simply skip the flour and add the lemon juice.

Step 6

Add baby spinach and salt and pepper to taste. Enjoy!