Lemony Chickpea Soup

🍋 Lemony Chickpea Soup (Mediterranean Style)

Bright • Cozy • Plant-Based Comfort

This Lemony Chickpea Soup is inspired by Mediterranean kitchens where lemon, olive oil, and herbs bring simple ingredients to life. Creamy chickpeas, tender vegetables, and a light, lemon-kissed broth make this soup both comforting and refreshing—perfect for any season.

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🛒 Ingredients (Serves 4–6)

• 2 tbsp extra-virgin olive oil

• 1 small onion, diced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 4 garlic cloves, minced

• 2 cans (400 g each) chickpeas, drained & rinsed

• 1 tsp ground cumin

• 1 tsp dried oregano

• ½ tsp turmeric (optional)

• ½ tsp black pepper

• Salt to taste

• 5 cups vegetable broth

• Juice of 1 large lemon (plus zest if desired)

• 1 bay leaf

• Fresh parsley or dill, chopped (for garnish)

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👩‍🍳 Instructions

1. Sauté the base
   Heat olive oil in a pot over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened.

2. Add garlic & spices
   Stir in garlic, cumin, oregano, turmeric, salt, and pepper. Cook 30 seconds until fragrant.

3. Simmer
   Add chickpeas, broth, and bay leaf. Bring to a gentle boil, then reduce heat and simmer 20–25 minutes.

4. Add lemon
   Remove bay leaf. Stir in lemon juice (and zest if using). Taste and adjust seasoning.

5. Serve
   Ladle into bowls and garnish with fresh herbs and a drizzle of olive oil.

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🌿 Optional Variations

• Blend 1 cup of soup for a creamier texture

• Add spinach or kale in the last 5 minutes

• Stir in a spoon of Greek yogurt for richness (optional)

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❓ Q & A

Q: Can I use dried chickpeas?
Yes—soak and cook them first until tender.

Q: Is this soup vegan?
Yes—100% plant-based.

Q: Can I freeze this soup?
Absolutely—freeze up to 2 months.

Q: How do I avoid bitter lemon flavor?
Add lemon juice at the end and don’t boil it.

Q: What goes well with this soup?
Crusty bread, pita, or a simple Mediterranean salad.