Lemon Chickpea Soup Recipe
This Lemon Chickpea Soup Recipe is light, cozy, and full of fresh flavor. Tender chickpeas simmer with vegetables, warm spices, and bright lemon for a comforting meal. It is easy to make, naturally nourishing, and perfect for weeknight dinners or meal prep.
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Citrus juicer or fork
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 large Carrot, diced
- 1 stalk Celery, diced
- 2 cans Chickpeas, 15 oz each, drained and rinsed
- 4 cups Vegetable broth
- 1 teaspoon Ground cumin
- ½ teaspoon Dried oregano
- ¾ teaspoon Salt, or to taste
- ½ teaspoon Black pepper
- ¼ cup Lemon juice, freshly squeezed
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
Instructions
Sauté Vegetables
- Heat olive oil in a large soup pot over medium heat. Add onion, carrot, and celery. Cook for about five minutes, stirring often, until vegetables soften and release a sweet, gentle aroma.
Add Garlic and Spices
- Add minced garlic, cumin, oregano, salt, and black pepper. Stir constantly for one minute so the spices bloom and coat the vegetables evenly without burning.
Add Chickpeas and Broth
- Pour in the chickpeas and vegetable broth. Stir well and bring the soup to a gentle boil, then reduce the heat to low so it simmers calmly.
Simmer Soup
- Let the soup simmer for about fifteen minutes. The vegetables should be tender and the broth flavorful. Stir occasionally to prevent sticking at the bottom.
Finish with Lemon
- Turn off the heat and stir in lemon juice and lemon zest. Taste and adjust salt if needed. Sprinkle fresh parsley on top before serving warm.
Notes
- Mash a few chickpeas for a thicker texture.
- Add spinach or kale for extra greens.
- Use chicken broth if not vegetarian.
- Lemon flavor deepens after resting overnight.