Lemony Chickpea Soup Recipe
Serves: 6
  • 2 Tablespoons unrefined, cold pressed extra virgin olive oil
  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 6 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper or more to taste
  • 6 cups cooked chickpeas (or 4 15-ounce cans, drained and rinsed)
  • 6 cups chicken or vegetable stock, preferably homemade
  • 1 teaspoon sea salt, double if using unsalted stock
  • freshly ground black pepper to taste
  • 2 lemons, cut into thirds
  • 1 ½ cups mixed herbs, roughly chopped or whole leaves (I like a combo of parsley, cilantro, dill and mint)
  1. 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.
  2. 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.
  3. 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.
  4. Divide the soup amongst 6 bowls, drizzle each with the juice of ⅓ lemon and top with ¼ cup mixed herbs.
Recipe by Pamela Salzman at https://pamelasalzman.com/lemony-chickpea-soup-recipe/