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- 2 cups cooked chickpeas (canned or boiled) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 6 cups vegetable broth - 1 large potato, cubed - 1 teaspoon ground cumin - 1 teaspoon dried thyme - 1 bay leaf - Juice of 1 lemon - Zest of 1 lemon - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley for garnish You can add a few optional ingredients to make the soup even better. Try adding: - A pinch of red pepper flakes for heat - A splash of coconut milk for creaminess - Fresh spinach or kale for extra greens - A dash of smoked paprika for a unique flavor This soup is not just tasty; it's also healthy! Each serving offers: - Calories: 220 - Protein: 10g - Carbohydrates: 36g - Fiber: 9g - Fat: 6g - Vitamins and minerals from the veggies make this soup a nutrient powerhouse! Lemon Garlic Chickpea Soup is a great meal choice. It is packed with protein and fiber, making it filling. You can enjoy this as a meal or a side! {{ingredient_image_1}} 1. Start by gathering all your ingredients. This makes cooking easier. 2. If using dried chickpeas, soak them overnight. Cook them until tender before using. 3. Chop the onion, garlic, carrots, and celery. Cube the potato to ensure even cooking. 4. Measure out the spices and lemon juice. This will help you stay organized. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add the chopped onion, minced garlic, and a pinch of salt. Sauté for 5 minutes. 3. Stir in the diced carrots and celery. Cook for an extra 3-4 minutes while stirring. 4. Add the cubed potato, cooked chickpeas, cumin, thyme, and bay leaf. Mix well. 5. Pour 6 cups of vegetable broth into the pot. Bring the mixture to a boil. 6. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 20 minutes. 7. Remove the bay leaf. Use an immersion blender to blend the soup to your desired texture. 8. Stir in the juice and zest of 1 lemon. Adjust the seasoning with salt and pepper. 9. Let the soup simmer for another 5 minutes to meld the flavors together. 10. Serve the soup hot, garnished with freshly chopped parsley. - For a creamy soup, blend until smooth but leave some whole chickpeas. - If you don’t have an immersion blender, transfer some soup to a regular blender. - Blend in batches if needed. Always be careful with hot liquids. - Adjust the thickness by adding more broth or blending less. Enjoy the texture you love! To make your Lemon Garlic Chickpea Soup stand out, use fresh ingredients. Fresh garlic and herbs add depth. When you sauté the onion and garlic, let them sweat until soft. This step enhances the flavor. Don’t skip the lemon juice and zest; they add brightness. If you love heat, add a pinch of red pepper flakes for a kick. Taste often and adjust the salt and pepper to your liking. Store leftover soup in an airtight container. It stays fresh in the fridge for up to five days. You can freeze it for up to three months. To freeze, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as it will expand. When you’re ready to eat, thaw it in the fridge overnight. A common mistake is overcooking the vegetables. Keep an eye on them, so they stay tender, not mushy. Also, don’t skip blending the soup partially. This creates a creamy texture while keeping some whole chickpeas. Lastly, remember to remove the bay leaf before serving; it’s not meant to be eaten. These tips will help you create a bowl of soup that’s both tasty and satisfying. Pro Tips Enhance Flavor: Add a splash of white wine during the sautéing of the onions and garlic for an extra layer of flavor. Texture Control: For a thicker soup, blend more of the chickpeas and potatoes, adjusting the consistency to your preference. Fresh Herbs: In addition to parsley, consider adding fresh dill or cilantro for a vibrant twist. Make Ahead: This soup tastes even better the next day! Make a big batch and store leftovers in the refrigerator for a quick meal. {{image_2}} You can switch out some ingredients for what you have. Use other beans like white beans or black beans instead of chickpeas. If you don’t have vegetable broth, chicken broth works too. A sweet potato can replace the regular potato for a different taste. If you want a creamy soup, try adding coconut milk. Feel free to explore your spice rack. You can add a pinch of smoked paprika for a smoky flavor. Fresh herbs like basil or cilantro can add a nice twist. Try adding some red pepper flakes for a spicy kick. You can also use fresh thyme instead of dried for a brighter taste. This soup pairs well with crusty bread or a fresh salad. You can top it with a dollop of yogurt for creaminess. Serve it with a side of grilled cheese for a comforting meal. For a fresh touch, add a squeeze of lemon juice right before serving. After cooking the soup, let it cool. Store it in an airtight container. In the fridge, this soup lasts for about 4 to 5 days. Make sure to keep it sealed to prevent it from absorbing other odors. If you want to save some for later, freezing is a great option. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. The soup can stay frozen for up to 3 months. When you're ready to eat it, just thaw it overnight in the fridge. To reheat the soup, pour it into a pot over medium heat. Stir often to ensure even heating. If it seems too thick, add a splash of broth or water. You can also microwave it in a bowl, covering it to prevent splatters. Heat in short bursts, stirring in between, until hot. Enjoy your warm and tasty soup! Yes, you can use dried chickpeas. Soak them overnight in water. Then, boil them until tender. This might take longer than using canned chickpeas, but it adds great flavor. The soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before putting it in the fridge. Absolutely! Just add all the ingredients to your slow cooker. Set it on low and cook for 6 to 8 hours. This will make the flavors blend nicely. You can serve this soup with crusty bread or a fresh salad. A sprinkle of lemon zest on top adds a nice touch. Yes, this soup is vegan-friendly. It uses vegetable broth and no animal products. Enjoy it guilt-free! This blog post covered the essential ingredients and steps for making Lemon Garlic Chickpea Soup. I shared tips for perfecting flavor and storage, along with variations to customize your dish. Remember, experimenting with herbs and spices can elevate the taste. Keep in mind the storage tips for leftovers, so nothing goes to waste. Enjoy the comfort of this easy, tasty soup anytime. You'll impress yourself and those you share it with. Cooking can be simple and fun. Dive in, and savor every bite!

Lemon Garlic Chickpea Soup

A hearty and flavorful soup made with chickpeas, vegetables, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups cooked chickpeas (canned or boiled)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 6 cups vegetable broth
  • 1 large potato, cubed
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
  • 1 large lemon, juiced
  • 1 large lemon, zested
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and a pinch of salt. Sauté for about 5 minutes until the onions are translucent and fragrant.
  • Add the diced carrots and celery to the pot and sauté for an additional 3-4 minutes, stirring frequently.
  • Stir in the cubed potato, cooked chickpeas, cumin, thyme, and bay leaf, mixing everything well.
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the potatoes and vegetables are tender.
  • Remove the bay leaf, then use an immersion blender to partially blend the soup for a creamier texture while retaining some whole chickpeas and pieces of vegetables. Alternatively, transfer a portion to a blender, blend until smooth, then return it to the pot.
  • Stir in the lemon juice and zest, adjusting the seasoning with salt and pepper to taste. Let it simmer for another 5 minutes to meld the flavors.
  • Serve hot, garnished with freshly chopped parsley.

Notes

For a creamier texture, blend part of the soup.
Keyword chickpeas, garlic, lemon, soup, vegetarian