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Export 15 ingredients for grocery delivery
Step 1
Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat.
Step 2
Add the diced onion and cook for 3-5 minutes until it turns translucent.
Step 3
Add the chopped carrots, celery, and zucchini, and cook for another 2-3 minutes.
Step 4
Stir in the minced garlic, dried thyme, dried oregano, crushed red pepper (if using), salt, and black pepper. Cook for 1 minute until the garlic becomes fragrant.
Step 5
Add the chickpeas and vegetable broth. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes.
Step 6
Carefully transfer 1 - 2 cups of the soup (broth + chickpeas) to a blender and pulse a few times. Avoid adding the zucchini or celery, but carrots and onions are fine. This step helps thicken the soup naturally. If you don't have a blender, mash 1 cup of the chickpeas with a fork and add it back to the soup. You can also pulse an immersion blender 5 - 10 times.
Step 7
Return the blended mixture back to the pot and stir it. You still want whole chickpeas in the soup, so do not blend everything.
Step 8
Add the chopped spinach, fresh parsley, and lemon juice. Cook for another 1-2 minutes until the spinach wilts.
Step 9
Serve warm, garnished with a sprinkle of fresh parsley. Optionally, you can also add some feta cheese on top.
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