Go Back
To make this hearty soup, you need a few key items. Here’s what you’ll gather: - 1 can (15 oz) chickpeas, rinsed and drained - 1 medium onion, chopped - 4 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 6 cups vegetable broth - 1 large lemon, juiced and zested - 1 teaspoon ground cumin - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) These ingredients make the base of the soup. Chickpeas provide protein. The vegetables add texture and flavor. Lemon gives a bright taste, while spices like cumin and thyme bring warmth. If you want to boost the flavor, consider these optional ingredients: - A pinch of red pepper flakes for heat - 1 cup of fresh spinach or kale - 1 tablespoon of nutritional yeast for a cheesy taste - A dash of soy sauce for umami Adding these can personalize your soup. You can play with flavors and adjust to your liking. Lemon Garlic Chickpea Soup packs a punch of nutrients. Each serving is rich in protein and fiber. Here’s a quick look at its nutritional benefits: - Calories: Approximately 250 - Protein: 10g - Fiber: 8g - Fat: 5g - Vitamin A: 80% of daily value - Vitamin C: 40% of daily value This soup is not only tasty but also healthy. It's a comforting choice for any meal. Enjoy the warmth and goodness in every bowl. If you want the complete recipe, check out the Full Recipe. To make Lemon Garlic Chickpea Soup, start by gathering all your ingredients. You need: - 1 can (15 oz) chickpeas, rinsed and drained - 1 medium onion, chopped - 4 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 6 cups vegetable broth - 1 large lemon, juiced and zested - 1 teaspoon ground cumin - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Chop your onion, carrots, and celery. Mince the garlic. Rinse the chickpeas and set them aside. Zest and juice the lemon for later. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it turns soft. Next, add the minced garlic, diced carrots, and celery. Sauté those for another 5-7 minutes, stirring often. Now it’s time to add the chickpeas, ground cumin, dried thyme, and bay leaf. Cook this mixture for 2 minutes. This step helps the spices share their flavors. Then, pour in the vegetable broth and crank up the heat to bring it to a boil. Once it boils, reduce the heat and let it simmer for 20-25 minutes. This simmering lets all the flavors mix well together. After simmering, take out the bay leaf. Stir in the lemon juice and zest. Taste it and adjust the salt and pepper as needed. If you want a creamier soup, use an immersion blender to blend part of the soup. Otherwise, enjoy it as is for a chunkier bite. Serve your Lemon Garlic Chickpea Soup hot. Garnish each bowl with fresh chopped parsley. This adds a nice touch and a pop of color. You can pair this soup with crusty bread or a fresh salad for a complete meal. If you want to explore more, check out the Full Recipe for ideas on variations and enhancements. To boost the taste of your Lemon Garlic Chickpea Soup, try these tips: - Use fresh herbs like thyme or parsley. They add bright flavor. - Squeeze in extra lemon juice for more zing. - Add a pinch of red pepper flakes for a little heat. - Toast your spices in olive oil before adding other ingredients. This brings out their natural oils and enhances the flavor. Avoid these common mistakes to ensure a great soup: - Don't skip the sautéing step. It builds a rich base for the soup. - Overcooking the garlic can make it bitter. Add it after the onion is soft. - Forgetting to remove the bay leaf before serving can lead to an unpleasant bite. - Adding salt too early can make your soup too salty. Wait until the end to adjust seasoning. Pair your soup with these tasty options: - A fresh green salad with lemon vinaigrette. The acidity complements the soup's flavors. - Crusty bread or grilled cheese makes a great side. It adds texture and warmth. - A dollop of yogurt or sour cream adds creaminess. It balances the soup's acidity. - For a fun twist, serve it with a side of spicy roasted chickpeas for crunch. For the complete recipe, refer to the Full Recipe section. {{image_2}} You can easily adapt this soup for different diets. For a gluten-free option, check your broth. Most vegetable broths are gluten-free, but always read labels. If you want a lower-sodium soup, use low-sodium broth and skip the extra salt. For a vegan version, this recipe is already perfect, as it contains no animal products. If you need protein, add more chickpeas or some lentils. Make this soup your own with fun twists. Try adding a pinch of smoked paprika for a warm flavor. You can also include diced potatoes for extra heartiness. If you enjoy spice, add red pepper flakes or diced jalapeños. For a creamy texture, blend part of the soup and stir it back in. This gives it a velvety feel while keeping some chunks. Use seasonal produce to change the soup throughout the year. In spring, toss in fresh peas or asparagus. Summer is perfect for zucchini or fresh corn. In fall, add diced butternut squash for sweetness. During winter, feel free to add kale or spinach for a burst of color and nutrients. These changes keep your soup fresh and exciting, no matter the season. For the full recipe, check out the detailed steps above. To keep your Lemon Garlic Chickpea Soup fresh, let it cool first. Use an airtight container to store it. Place it in the fridge. It stays good for about 3 to 5 days. Always label your containers with the date. This helps you track how long it has been stored. Reheating soup is easy. You can use the stove or microwave. For the stove, pour the soup into a pot. Heat it on medium-low, stirring often until hot. If using the microwave, cover the soup. Heat in 30-second bursts, stirring in between. This helps it heat evenly. Freezing is a good option for longer storage. Pour the cooled soup into freezer-safe bags. Leave some space for expansion. Seal the bags tightly and label them. Soup can last for up to 3 months in the freezer. Thaw it overnight in the fridge before reheating. To make chickpeas tender, soak dry chickpeas overnight in water. This helps them soften. After soaking, drain and rinse them. Then, cook them in boiling water for about 1-2 hours until tender. If you use canned chickpeas, they are already tender. Just rinse and drain them before adding them to your soup. Yes, you can make Lemon Garlic Chickpea Soup ahead of time. This soup stores well in the fridge for up to three days. Just cool it completely before sealing it in an airtight container. When you’re ready to eat, reheat the soup on the stove or in the microwave. To adjust the spiciness, you can add or reduce spices. If you want more heat, add red pepper flakes or cayenne pepper. If you prefer a milder soup, skip these spices. Taste the soup as you go to find the perfect balance for your palate. If you don’t have vegetable broth, you can use water, chicken broth, or mushroom broth. Each option will change the flavor slightly. For a richer taste, add herbs, spices, or a splash of soy sauce to the water. To find similar recipes, search online for "Lemon Garlic Chickpea Soup." You can also explore food blogs or cooking websites for variations. Use keywords like "chickpea soup" or "garlic soup" to discover new ideas and flavors. Enjoy your cooking adventure! This blog post showed you how to make Lemon Garlic Chickpea Soup. We covered essential and optional ingredients, plus their nutrition facts. The step-by-step guide helped you prepare, cook, and serve the soup perfectly. You learned tips to enhance flavor and avoid common mistakes. We discussed fun variations to fit your needs and preferences. Finally, we shared storage tips to keep leftovers fresh. Enjoy creating this healthy soup, and feel free to experiment with flavors!

Lemon Garlic Chickpea Soup

Warm up with this delicious Lemon Garlic Chickpea Soup, packed with vibrant flavors and wholesome ingredients. It's a perfect blend of chickpeas, fresh veggies, and zesty lemon that will comfort your soul. Easy to prepare in just 40 minutes, this soup makes a fantastic meal for any day. Ready to elevate your cooking with this nutritious recipe? Click to discover how to make this flavorful dish and delight your taste buds!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, rinsed and drained

1 medium onion, chopped

4 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

6 cups vegetable broth

1 large lemon, juiced and zested

1 teaspoon ground cumin

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

    Add the minced garlic, diced carrots, and celery to the pot. Sauté for an additional 5-7 minutes, stirring occasionally.

      Stir in the rinsed chickpeas, ground cumin, dried thyme, and bay leaf. Cook for about 2 minutes to allow the spices to bloom.

        Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 20-25 minutes, allowing the flavors to meld together.

          After simmering, remove the bay leaf from the pot. Stir in the lemon juice and zest, adjusting the salt and pepper to taste.

            If desired, use an immersion blender to purée a portion of the soup for a creamier texture, or serve it as is for a chunkier version.

              Serve hot, garnished with fresh chopped parsley.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4