Here’s a bright and refreshing recipe for Lemony Chickpea Soup, a simple, comforting, and flavorful dish that’s perfect for cozy dinners or when you need a nourishing meal. The combination of chickpeas, lemon, and herbs makes this soup both light and satisfying.
Yield: 6 Servings
Ingredients:
- 2 tablespoons olive oil
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika (optional)
- 3 (15 oz) cans chickpeas, drained and rinsed (or 4 1/2 cups cooked chickpeas)
- 5 cups vegetable broth (or water with 2 tsp vegetable bouillon base)
- 1 cup plant-based milk (or coconut milk for extra creaminess)
- 1 1/4 teaspoon salt (or to taste)
- 1/2 teaspoon pepper
- 1 bay leaf
- Juice and zest of 1 lemon
- 1-2 tablespoons tahini (optional, for creaminess)
- Fresh parsley, chopped (for garnish)
- Optional: A handful of fresh spinach or kale (for added greens)
Instructions:
1. Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and carrots. Sauté for 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent.
2. Add the Garlic and Spices:
- Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add the ground cumin, turmeric, and smoked paprika (if using). Stir well to coat the vegetables in the spices.
3. Add the Chickpeas and Broth:
- Add the drained and rinsed chickpeas to the pot, followed by the vegetable broth or water and plant based milk (or coconut milk).
- Toss in the bay leaf (if using).
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to blend together.
4. Add Lemon and Tahini (Optional):
- Once the vegetables are tender, stir in the lemon juice and zest.
- For a creamier texture, you can also add 1-2 tablespoons of tahini and stir it into the soup. This will give the soup a smooth, velvety texture and enhance the lemon flavor.
5. Adjust Seasoning:
- Taste the soup and adjust the seasoning and salt.
- If you like a bit more acidity, you can add a bit more lemon juice.
6. Add Greens (Optional):
- If you’re adding spinach or kale, stir it in now and cook for another 3-4 minutes until the greens have wilted.
7. Serve:
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve with crusty bread or a side salad for a complete meal.
Tips:
- Add More Veggies: Feel free to add other vegetables, such as celery, zucchini, bell peppers, sweet potatoes, or even peas, to the soup for more variety and flavor.
- Spice It Up: If you like heat, you can add a pinch of cayenne pepper or a chopped chili pepper when adding the garlic and spices.
- Extra Creaminess: If you prefer a creamier soup, blend part or all of the soup using an immersion blender or regular blender. You can blend 2 cups of the soup and return it to the pot for a thicker, creamier texture.
- Storage: This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months. It tastes even better the next day as the flavors develop.
This Lemony Chickpea Soup is vibrant, nourishing, and full of flavor—perfect for a light yet hearty meal. The lemony tang combined with the chickpeas and spices makes it super satisfying! Enjoy!
