Lemony Chickpea Soup Recipe Has All the Feels (Budget Friendly, Healthy, Quick, Easy, Delicious) by Jan Mostrom

I wanted something different for lunch and saw this chickpea and lemon soup recipe and had to try it. I love making and eating vegan recipes that are so yummy that I don't even miss the cheese (my weakness). This lemony chickpea soup recipe comes together so easily and is very budget-friendly. This healthy soup will be a new go-to at my house for a quick lunch or dinner.

To make this vegetarian chickpea lemon soup recipe you will need cans of chickpeas, garlic, olive oil, broth (chicken or vegetable), dried or fresh thyme, dried oregano, crushed red pepper flakes, a lemon to juice and zest, salt and black pepper. Some of the chickpeas are whirled in a blender until smooth, which makes this soup creamy without cream. The soup cooks up in about 18 minutes. So quick, easy and healthy!

The health benefits of chickpeas is another reason we love this soup recipe. They are full of healthy fats, protein and fiber.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 4

Ingredients

• 3 cans (15 ounces each) chickpeas (divided)
• 4 cloves garlic
• 2 tablespoons olive oil
• 2 cups chicken broth or vegetable broth (use vegetable broth for vegan version)
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
• 1/2 teaspoon dried oregano
• 1 pinch crushed red pepper flakes
• 1 lemon, zested and juiced
• 1/4 teaspoons salt (or to taste)
• 1/4 teaspoon freshly cracked black pepper (or to taste)

Helpful Products

• Lemon Juicer
• Soup Pot
• Ladle
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Baking Dishes
• Can Opener
• Blender
• Airtight Containers
• Pepper Grinder

Recipe Notes

• If you're not vegan or vegetarian, you could add some chopped cooked chicken to the recipe.

• Store any leftovers in an airtight container in the fridge.

• To loosen up the soup when reheating, add a little more broth.

Here's how to make it: 

1. Add two cans of chickpeas, with liquid, to a blender and mix until smooth. Drain the third can of chickpeas and set aside.
   
2. Heat a stock pot on the stove on medium and add the olive oil. When warm add minced garlic and stir for 1 minute.
   
3. Add the pureed chickpeas, the extra can of chickpeas, broth, thyme, oregano, salt, pepper, vegetable or chicken stock and crushed red pepper flakes. Bring the mixture to a simmer for about 10 minutes.
   
4. Add lemon juice and zest and stir to combine.
   
5. Taste and adjust seasonings, if needed.
   
6. Serve warm with a side of crackers or rustic bread and enjoy!
   

Nutrition Facts Per Serving

Calories: 407

Total Fat: 12g

Saturated Fat: 1.9g

Cholesterol: 0mg

Sodium: 697mg

Total Carbohydrate: 62.4g

Dietary Fiber: 16.3g

Total Sugars: 2.2g

Protein: 18g

Vitamin D: 0mcg

Calcium: 179mg

Iron: 10mg

Potassium: 409mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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