Lemon Garlic Chickpea Soup

$To make Lemon Garlic Chickpea Soup, you need a few simple but tasty ingredients. Let’s break it down. - 2 cans (15 oz each) chickpeas, rinsed and drained - 1 large onion, diced - 4 cloves of garlic, minced - 4 cups vegetable broth - 2 medium carrots, sliced - 2 stalks celery, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon turmeric - Juice of 1 large lemon (about 3 tablespoons) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley or cilantro for garnish Each ingredient brings its unique taste. Chickpeas give protein and texture. The onion adds sweetness and depth. Garlic gives a nice punch, while carrots and celery add crunch. The spices create warmth and flavor. Using fresh lemon juice makes the soup bright and zesty. Olive oil adds richness. Finally, parsley or cilantro on top adds a fresh touch. Gather these ingredients to create a bowl of hearty goodness. {{ingredient_image_1}} First, I heat olive oil in a large pot over medium heat. Next, I add the diced onion. I sauté it for about five minutes until it becomes soft and clear. This step builds a great base for my soup. Then, I add minced garlic, sliced carrots, and diced celery to the pot. I stir these together and cook for three more minutes. The smell fills the kitchen, and I can tell the veggies are starting to soften. Now, I stir in the ground cumin, smoked paprika, and turmeric. I let the spices cook for about one minute. This helps to bring out their flavors. The aroma is rich and inviting. Next, I add the rinsed chickpeas and vegetable broth to the pot. I bring everything to a boil. Once it’s boiling, I reduce the heat and let it simmer. I let the soup cook for 20 to 25 minutes. This time allows the flavors to mix and the veggies to become tender. After simmering, I use an immersion blender to blend the soup. I blend it to my desired smoothness. If I don’t have an immersion blender, I can transfer the soup in batches to a regular blender. I must be careful with hot liquids. Finally, I stir in fresh lemon juice. I season the soup with salt and pepper to taste. This brightens the soup and adds a zesty touch. To make this soup shine, balance spices and salt well. Start with a little salt, then taste as you go. Remember, you can always add more, but you can’t take it away. Fresh lemon juice is key! It brightens the soup and adds a zing that wakes up your taste buds. Use juice from a large lemon for the best flavor. It’s worth it! Texture means a lot in soup. If you like it smooth, blend it well with an immersion blender. If you want it chunkier, blend just half of it. This way, you get some whole chickpeas and veggies in each bowl. Adjust how long you blend to get your perfect texture. To boost nutrition, think about adding leafy greens. Spinach or kale can mix in well. They add color and taste. More carrots or celery also work great. These extra veggies make your soup heartier and even better for you. Keep it fun and healthy! Pro Tips Enhance Flavor Depth: Consider adding a bay leaf while simmering the soup for an extra layer of flavor. Just remember to remove it before serving! Customize Consistency: For a chunkier soup, blend only half of the mixture. This way, you maintain some whole chickpeas and vegetables for texture. Storage Tip: This soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove to preserve the flavors. Garnish Variations: Experiment with different herbs like dill or mint for garnishing, which can add a unique twist to the flavor profile of the soup. {{image_2}} You can boost this soup's nutrition by adding proteins. Spinach is a great choice. It adds color and nutrients. You can also add cooked chicken for a meaty option. If you prefer vegetarian or vegan meals, stick to beans or legumes. They blend well and add texture. Vary the flavor with different spices. Curry adds warmth and depth. Fresh herbs like thyme or basil can brighten the taste. You can also decide between a creamy or brothy soup. A creamy version works well with a splash of coconut milk. The brothy option keeps it light and refreshing. This soup pairs well with crusty bread. A slice of sourdough is perfect for dipping. You can also serve it with a fresh salad. A simple green salad with a tangy dressing complements the soup nicely. These combinations make each meal feel special and satisfying. Store any leftovers in the fridge. Use an airtight container. This keeps the soup fresh. Allow it to cool before sealing the container. You can eat it within 3-4 days. To freeze the soup, let it cool first. Pour it into freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to 3 months. When you are ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Stir often to heat evenly. In the fridge, this soup lasts about 3-4 days. In the freezer, it stays good for up to 3 months. Always check for signs of spoilage before eating. If it smells odd or looks strange, throw it out. To keep this soup vegan, use vegetable broth and skip any animal products. The recipe already uses plant-based ingredients. Yes, you can use dried chickpeas. Soak them overnight and cook them until soft. This process takes longer than canned chickpeas. You can use water with added herbs or spices. Homemade broth also works well. Just ensure it has good flavor. You can thicken the soup by blending part of it. You can also add a potato or a spoonful of nut butter for creaminess. Absolutely! Feel free to add spinach, zucchini, or bell peppers. Just chop them small and add them when cooking the onions. Yes, this soup is naturally gluten-free. All the ingredients are safe for those who avoid gluten. This post explored how to make a delicious Lemon Garlic Chickpea Soup. We covered the key ingredients, such as chickpeas, vegetables, and spices. I shared step-by-step instructions, along with helpful tips to enhance flavor and nutrition. Variations allow for proteins or different spices to suit your taste. Lastly, proper storage methods ensure your soup stays fresh. With this guide, you'll create a nutritious dish that warms you up and delights your palate. Enjoy experimenting with your own flavors and textures. Happy cooking!$

Lemon Garlic Chickpea Soup

A hearty and flavorful soup made with chickpeas, vegetables, and a hint of lemon.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 200 kcal

Ingredients

2 cans chickpeas, rinsed and drained
1 large onion, diced
4 cloves of garlic, minced
4 cups vegetable broth
2 medium carrots, sliced
2 stalks celery, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon turmeric
3 tablespoons juice of 1 large lemon
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh parsley or cilantro

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
Add the minced garlic, sliced carrots, and diced celery to the pot. Stir and cook for an additional 3 minutes until the vegetables begin to tenderize.
Stir in the ground cumin, smoked paprika, and turmeric, allowing the spices to cook for about 1 minute to enhance their flavors.
Add the rinsed chickpeas and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer.
Let the soup simmer for 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
After simmering, use an immersion blender to blend the soup to your desired consistency (you can also transfer it in batches to a blender, but be cautious with hot liquids).
Stir in the fresh lemon juice and season with salt and pepper to taste.
Serve hot, garnished with chopped parsley or cilantro for a fresh finish.

Notes

Use an immersion blender for a smoother texture.

Keyword chickpeas, healthy, soup, vegan