This soup is vibrant, with the tanginess of lemon and the earthiness of chickpeas and spices. It’s a comforting yet refreshing dish, perfect for any season!
Lemon and Chickpea Soup
Ingredients
Ingredients
- 2 tbsp Olive oil
- 1 medium Onion finely chopped
- Garlic minced: 3 cloves
- 2 medium Carrots sliced
- 2 Celery stalks diced
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Turmeric
- 2 cups Chickpeas cooked or canned drained and rinsed
- 4 cups Vegetable or chicken broth
- 2 Lemons juice of
- Salt and pepper to taste
- Fresh parsley or cilantro chopped for garnish
- Lemon slices for garnish
Instructions
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
- Stir in the ground cumin, coriander, and turmeric. Cook for another minute until the spices are fragrant.
- Add the chickpeas to the pot. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for about 15 minutes.
- For a creamier texture, take out about a cup of the soup and blend it until smooth, then return it to the pot. This step is optional.
- Stir in the fresh lemon juice—season with salt and pepper to taste.
- Ladle the soup into bowls. Garnish with fresh parsley or cilantro and a slice of lemon.
- Serve hot, ideally with a slice of crusty bread or a side salad for a complete meal.
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