Greek Chickpea Soup with Lemon

Contents:

2 tablespoons of olive oil
1 onion, chopped
2 cloves of garlic, minced
1 teaspoon dried thyme
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
3 cups vegetable broth
1 glass of water
2 cans chickpeas, drained and rinsed
2 cups chopped kale or spinach
2 tablespoons lemon juice
Salt and pepper to taste

Instructions:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add minced garlic, dried thyme, dried thyme and red pepper flakes. Cook, stirring, for another 1-2 minutes until fragrant.
Add vegetable broth, water and chickpeas. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
Stir in shredded kale or spinach and cook for another 5-7 minutes until the greens are tender.
Stir in lemon juice and season with salt and pepper to taste.
Serve hot, garnished with additional lemon wedges, if desired.
Enjoy vegan Greek Chickpea Soup with lemon!