Chickpea Lemon Soup

Tender chickpeas simmered in a light, savoury broth are lifted with fresh lemon juice, garlic, and herbs for a perfectly balanced flavor.

This chickpea and lemon soup is cozy comfort with a zesty twist. It’s packed with tender chickpeas, garlic, and herbs, then finished with a bright squeeze of lemon that wakes everything right up. Naturally gluten-free and dairy-free, it’s light, comforting, and just a little bit sassy — the kind of soup that feels good to eat and even better to go back for seconds.

Ingredients

• 3 tbsp olive oil

• 1 large yellow onion diced

• 1 garlic clove minced

• 2 medium carrots diced and finely chopped

• 400g tin chickpeas drained and rinsed

• 1 tbsp tomato puree

• 1 tsp dried oregano

• 1 tsp ground coriander

• 1 tsp ground turmeric

• 1/4 tsp red chilli flakes

• 3 cups vegetarian broth

• 1/4 cup soya milk

• Juice of two lemons

• 1 tbsp nutritional yeast

• 1 cup finely chopped spinach or kale

• 3/4 cup fresh dill

  
  

Directions

1. Place the oil in a pan on medium heat and add the chopped onionsgarlic Yand carrots to the pan and let simmer for five minutes until soft.

2. Add the chickpeas and sock and cook for a couple of minutes.

3. Add all the remaining ingredients in any order and let cook for a few minutes.

4. All thats left to do is simmer and serve.

5. Enjoy