Bulgur and Chickpea Soup with Lemon and Mint

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the diced tomatoes (with their juice), chickpeas, bulgur, vegetable broth, tomato paste, smoked paprika, cumin, oregano, salt, and pepper. Bring the mixture to a boil.

Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until the bulgur is tender.

Taste and adjust seasonings as needed. Add more salt, pepper, or spices to your preference.

Ladle the soup into bowls. Garnish with a squeeze of fresh lemon juice and a sprinkle of chopped fresh mint.