Lemony Chickpea Soup

Lemony Chickpea Soup

I’ve got a super simple soup recipe for you today: lemony chickpea soup. In southwest Missouri, where I live, the weather is certainly warming up and feeling like spring. But there are still enough chilly evenings that my cravings for soup haven’t died down yet. Ha.

I love that this soup is incredibly simple and quick to make, using just a handful of ingredients, really. Even though it’s simple, this lemony chickpea soup is still packed with flavor and feels zesty and refreshing. It will fill you up but not leave you feeling overly stuffed like some more winter-friendly recipes tend to do (at least for me).

This recipe will make four servings, so if it’s just you and your partner then we’ll get some delicious leftovers for tomorrow’s lunches too. Win-win!

This is a broth-y soup, as you can probably tell from the photos. It’s great if you want something light, like if your stomach isn’t feeling well or you’ve been under the weather and are just getting back into eating real foods. I personally like to add crackers or dunk thick slices of toasted bread in this, but I’ll leave that up to you.

You can also add a big handful or two of leafy greens if you have any on hand when serving. I had some spinach I wanted to use up, so I chopped that up and added it to this soup on the day I photographed this. See below. Not quite as photogenic, but VERY tasty. Happy soup making friends! xo. Emma

Lemony Chickpea Soup

  • 1 tablespoon olive oil
  • 1 shallot
  • 4 cloves of garlic
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon cayenne
  • salt and pepper
  • 1 lemon (peel and juice)
  • 1 bay leaf
  • 32 ounces stock (vegetable or chicken)
  • 31 ounces two cans chickpeas, drained and rinsed
  1. Thinly slice the shallot and mince the garlic. In a large pot, heat the olive oil over medium high heat. Add the shallot and season with the turmeric, cayenne, and a big sprinkle of salt and pepper. Cook for 2-3 minutes until softened. Add the garlic and cook another minute or two, stirring as needed.
  2. Add the stock, lemon peel, and bay leaf. Cover and cook on low heat for 15 minutes. Remove the lemon peel and bay leaf. Blend well.
  3. Stir in the chickpeas and juice from the lemon. Season with more salt and pepper as needed. Serve warm.

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.

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