Greek Chickpea Soup Recipe

Ingredients

• 2 tablespoons olive oil
• ½ onion (large finely diced)
• 1 carrot (large diced into small cubes)
• 1 celery rib (leaves and all, diced)
• ⅔ teaspoon salt
• 2 large white potatoes (large diced into small cubes (similar size to chickpeas))
• 2 garlic (cloves, large diced finely)
• ½ teaspoon pepper
• ¼ teaspoon chili flakes (can be omitted)
• ½ lemon (zest)
• 1 liter vegetable stock (4 x 250 ml cups low-sodium (* I used 2 chicken stock cubes and 4 cups water))
• 2 cans chickpeas (cans (14 oz or 400 grams each) strained)
• 2 cups baby spinach leaves
• ¼ cup parsley (chopped, a generous handful of herbs)
• ¼ cup dill (chopped, a generous handful of herbs)
• ½ lemon (juice and zest)
• 2-3 tablespoons sour cream (or Greek yogurt)