Lemony Chickpea Soup (Mediterranean Style)
Description
This Lemony Chickpea Soup is light yet deeply satisfying, made with tender chickpeas, olive oil, garlic, herbs, and a generous splash of fresh lemon juice. Inspired by Greek and Eastern Mediterranean kitchens, it’s warming, nourishing, and naturally vegan—perfect for cozy evenings, fasting days, or when you want something wholesome but flavorful.
Ingredients (Serves 4–5)
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2 tbsp extra-virgin olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 medium carrot, diced
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1 celery stalk, diced
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1 tsp dried oregano
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½ tsp ground cumin
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¼ tsp turmeric (optional)
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Salt & black pepper, to taste
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2 cans (400 g each) chickpeas, drained & rinsed
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5 cups vegetable broth (or chicken broth)
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Zest of 1 lemon
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Juice of 1–1½ lemons (to taste)
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2 tbsp chopped fresh parsley or dill
Optional Add-Ins
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½ cup small pasta or rice
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A handful of spinach or kale
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Crumbled feta for serving (not vegan)
Instructions
1. Build the Base
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Heat olive oil in a pot over medium heat.
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Add onion, carrot, and celery. Cook 6–8 minutes until soft.
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Stir in garlic, oregano, cumin, turmeric, salt, and pepper. Cook 30 seconds until fragrant.
2. Simmer the Soup
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Add chickpeas and broth.
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Bring to a gentle boil, then reduce heat and simmer 15–20 minutes.
3. Make It Creamy (Optional but Recommended)
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Scoop out 1–2 cups of soup.
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Blend until smooth, then return to the pot.
This gives a creamy texture without cream.
4. Finish with Lemon
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Stir in lemon zest and juice.
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Simmer 2–3 minutes.
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Taste and adjust salt and lemon.
5. Serve
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Ladle into bowls.
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Top with fresh herbs and a drizzle of olive oil.
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Add feta if desired.
Why You’ll Love This Soup
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🍋 Bright, fresh Mediterranean flavor
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🌱 Naturally vegan & gluten-free
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💪 High in protein & fiber
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🕒 Easy, one-pot, and weeknight-friendly
Q & A
Q: Can I make this soup ahead of time?
Yes! It tastes even better the next day. Store in the fridge up to 4 days.
Q: Can I freeze it?
Absolutely. Freeze up to 3 months. Add fresh lemon after reheating.
Q: How do I make it more filling?
Add pasta, rice, or potatoes—or serve with crusty bread.
Q: Can I use dried chickpeas?
Yes, soak and cook them first until tender.
Q: Is it spicy?
Not at all, but you can add chili flakes if you like heat.
