Description
A refreshing and flavorful chickpea soup with a zesty lemon twist, perfect for cozy evenings.
Ingredients
Scale
- 1 cup dry chickpeas, soaked for 8 to 24 hours (or 2 cans of chickpeas, drained)
- 2 tablespoons olive oil
- 1 white or yellow onion, diced
- 1 extra-large fennel bulb, chopped (about 2 cups)
- 1 cup celery, chopped
- 4 garlic cloves, roughly chopped
- 4 cups vegetable broth
- 2 cups water
- 1 to 2 teaspoons kosher salt
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons sumac (optional)
- 1 teaspoon dried thyme or dill
- 2 bay leaves
- 2 to 4 tablespoons lemon juice (freshly squeezed)
- Pinch of chili flakes (optional)
- Fresh herbs for garnish (dill or flat-leaf parsley)
Instructions
- Soak dried chickpeas in water for 8 to 24 hours.
- In a large Dutch oven, heat olive oil over medium-high heat. Add diced onion and sauté for about 5 minutes until translucent.
- Add chopped fennel, celery, and garlic; lower heat to medium and cook for an additional 3 to 4 minutes.
- Pour in vegetable broth and water. Add chickpeas, salt, cumin, coriander, sumac, bay leaves, and thyme. Stir well.
- Cover and bring to a boil, then reduce heat and simmer for 25 to 35 minutes until chickpeas are tender.
- Stir in lemon juice and adjust seasoning with more salt and chili flakes if desired.
- Serve warm, garnished with fresh herbs and olive oil.
Notes
For a creamier texture, blend a portion of the soup before serving. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: chickpea soup, vegan soup, lemon soup, comforting soup, healthy meal
