Quick & Easy Lemony Chickpea Soup Recipe Is Fiber & Protein Packed (7 Ingredients, 25 Minutes) 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 high-fiber and high-protein 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, plus you get the health benefits of fiber and the health benefits of protein in every creamy bite.

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

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

Cuisine: American
Prep Time: 7 minutes
Cook Time: 18 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 45 ounces (3 cans) 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 (optional)
• 1 lemon, zested and juiced

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! Store any leftovers in an airtight container in the fridge and reheat in the microwave. To loosen up the soup when reheating, add a little more broth.
   

Photo credit (all photos): Jan Mostrom

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