loveandlemons4.9
Lemon Chickpea Soup
This lemony chickpea soup recipe is bright, nourishing, and comforting. Blending some of the chickpeas makes it lightly creamy! Ready in 30 minutes, it's a perfect weeknight dinner. Vegan and gluten-free. This recipe is from our cookbook, Love & Lemons Simple Feel Good Food.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●bowl
📝 Preparation Steps
1
Heat the olive oil in a large pot over medium heat. Add the scallions, salt, and several grinds of pepper and cook for ⏱️ 2 minutes, or until softened but still bright green. Add 3 cups of the broth and 1⅔ cups of the chickpeas and simmer, uncovered, for ⏱️ 15 minutes.
2
Combine the remaining 1 cup broth, the remaining 1⅓ cups chickpeas, and the tahini in a blender and blend until creamy. Stir into the soup pot and simmer over low heat for ⏱️ 2 minutes.
tahini2 tablespoons
3
Add the spinach, dill, and lemon juice and stir until the spinach is wilted. Season to taste with salt and pepper.
fresh spinach2 cupsfresh lemon juice, plus wedges for serving2 tablespoons
4
Portion into bowls and top with a generous swirl of olive oil, a squeeze of lemon juice, and a sprinkle of red pepper flakes. Serve with pita.
fresh lemon juice, plus wedges for serving2 tablespoonsRed pepper flakesPita, for serving
Nutrition Facts
calories
233 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
6 g
sugar Content
2 g
sodium Content
1734 mg
protein Content
8 g
carbohydrate Content
23 g
saturated Fat Content
2 g
unsaturated Fat Content
11 g
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