LIGHT CHICKPEA AND BEET GREENS SOUP — A NUTRITIOUS, HEARTY MEAL WITH A HOMEMADE TOUCH
This light and comforting soup is a perfect way to use fresh beet greens from the garden, gifted lovingly by my grandmother. Made with tender chicken, creamy Greek yogurt, and fragrant spices, it’s a wholesome, easy-to-make meal that you’ll want to enjoy again and again.
🕒 Prep Time: 10 min
🍳 Cook Time: 35 min
🍽️ Yields: 5–6 servings
🔥 Calories: Approx. 270 per serving (based on 5 servings)
Ingredients
- 1 large onion, finely chopped
- 4–5 garlic cloves (divided)
- 2 cans chickpeas (400 g each), drained and rinsed
- 2 boneless chicken thighs, cut into pieces
- 200 g beet greens or spinach, rolled and sliced into thin ribbons
- 150 g Greek yogurt (10% fat)
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- ¼ tsp turmeric powder
- 1 sprig fresh thyme or ½ tsp dried thyme
Instructions
1. Sauté Onion and Garlic
- Heat olive oil in a pot over medium heat.
- Add chopped onion and sauté gently for 5–10 minutes until soft and translucent.
- Add 2 crushed garlic cloves and cook for another minute.
2. Brown Chicken
- Add chicken pieces and cook until they change color all over.
- Stir in turmeric, plenty of freshly ground black pepper, and thyme. Mix well.
3. Add Chickpeas and Broth
- Add chickpeas with their liquid, plus 1 liter of water.
- Season with salt to taste.
- Bring to a boil, then cover and simmer for 15 minutes.
4. Add Beet Greens
- Add sliced beet greens or spinach and cook for an additional 10 minutes.
5. Temper Yogurt and Finish Soup
- Remove pot from heat to stop boiling.
- In a separate bowl, mix Greek yogurt with remaining 2–3 crushed garlic cloves.
- Gradually add ladlefuls of hot soup broth to the yogurt, stirring constantly to prevent curdling (about 3–4 ladles).
- Slowly pour the tempered yogurt mixture back into the soup, stirring continuously.
- Adjust salt as needed.
Serving Suggestions
- The soup tastes even better after resting for a while.
- Enjoy it reheated or at room temperature.
💡 Tips
- Rolling and slicing beet greens into thin ribbons helps them cook evenly and integrate smoothly.
- Tempering the yogurt is essential to keep it creamy without curdling.
- Use fresh thyme if available for a brighter aroma.
- This soup makes a wholesome light lunch or comforting dinner.
🎉 Perfect For
- Using fresh garden greens
- Healthy, light meals with protein and fiber
- Family dinners or batch cooking
- Enjoying Greek yogurt’s creamy tang in soups
📝 Final Thoughts
This light chickpea and beet greens soup is a simple, flavorful, and nourishing dish perfect for any day. The gentle spices and creamy yogurt finish create a well-rounded bowl of warmth and comfort.