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.
Instructions
- 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.
- 3
Add the spinach, dill, and lemon juice and stir until the spinach is wilted. Season to taste with salt and pepper.
- 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.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the bright zest of lemon and the creamy depth of tahini mingle with the earthy chickpeas and fresh spinach-this is comfort in a bowl, crafted with care and meant to be shared. Enjoy it slowly, with a splash of olive oil and a sprinkle of salt, as it should be.
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