Lemony Chickpea Soup Recipe

5 from 3 votes

Servings:

Author: Pamela

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
1/8 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)

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 1/3 lemon and top with ¼ cup mixed herbs.