Lemony Chickpea Soup Recipe
Try this Lemony Chickpea Soup Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 onion, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- freshly ground black pepper to taste
- 1/4 teaspoon ground turmeric
- 2 stalks celery sliced
- 1/8 teaspoon cayenne pepper or more to taste
- 6 cups chicken or vegetable stock preferably homemade
- 6 cloves garlic finely chopped
- 2 tablespoons unrefined cold pressed extra virgin olive oil
- 6 cups cooked chickpeas (or 4 15-ounce cans drained and rinsed)
- 1 teaspoon sea salt double if using unsalted stock
- 2 lemons, cut into thirds
- 1 1/2 cups mixed herbs roughly chopped or whole leaves (i like a combo of parsley, cilantro, dill and mint)
- Carbohydrate 54.8132357550458 g
- Cholesterol 7.2 mg
- Fat 6.51379667684885 g
- Fiber 27.4812380363463 g
- Protein 10.1756787615615 g
- Saturated Fat 2.73348083895502 g
- Serving Size 1 1 Serving (305g)
- Sodium 358.42375004096 mg
- Sugar 27.3319977186995 g
- Trans Fat 1.80702267123236 g
- Calories 270 calories
In a large pot, heat the olive oil over medium heat. Add the onion, celery and garlic and sauté until tender, about 6-8 minutes. Add the spices and stir until fragrant.Add the cooked chickpeas and toss to coat with the onion and spices. Add in the stock, salt, and pepper and bring to a boil. Reduce to a simmer and cook for 10-15 minutes.Puree a cup or two of the soup in a blender and stir back into the pot, or blend directly in the pot using an immersion blender. Taste for seasoning.Divide the soup amongst 6 bowls, drizzle each with the juice of â…“ lemon and top with ¼ cup mixed herbs.
