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Lemon Chickpea Soup

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This lemon chickpea soup recipe is a light, healthy, and flavorful dish made with tender chickpeas, fresh vegetables, and a bright lemon-infused broth. Packed with plant-based protein and vibrant flavors, this easy soup is perfect for a nourishing lunch or cozy dinner.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cans (400g each) chickpeas, drained and rinsed
  • 6 cups vegetable broth
  • 2–3 tbsp lemon juice
  • 1 tsp lemon zest
  • Salt and black pepper to taste
  • 1 tsp ground cumin
  • 2 cups fresh spinach or kale
  • 2 tbsp fresh parsley or dill, chopped

Instructions

  • Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and translucent.
  • Stir in garlic, carrots, and celery. Cook for 3–4 minutes until fragrant.
  • Add chickpeas, vegetable broth, cumin, salt, and pepper. Bring to a boil.
  • Reduce heat and simmer for about 20 minutes.
  • Lightly mash some chickpeas to thicken the soup.
  • Stir in lemon juice and zest, then add spinach or kale. Cook until wilted.
  • Taste and adjust seasoning as needed.
  • Garnish with fresh herbs and serve warm.

Notes

Add lemon at the end to keep the flavor fresh and vibrant.Mash chickpeas for a naturally creamy texture without dairy.Adjust lemon juice to your preferred level of brightness.

Find it online: https://cookibly.com/lemon-chickpea-soup/