Lemony Chickpea Soup
Hearty and nourishing, this chickpea soup is satisfying enough for a meal. The earthy flavors of the spices are reminiscent of a Middle Eastern dish and are brightened up with lemon juice and an optional topping of mixed herbs.
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- 2 tbsp extra-virgin olive oil
- 2 stalks celery, sliced
- 1 yellow onion, chopped
- 6 cloves garlic, finely chopped
- 1 tsp each ground cumin and coriander
- 1/4 tsp ground turmeric
- 1/8 tsp ground cayenne pepper, or to taste
- 6 cups cooked chickpeas (or 4 15-oz BPA-free cans, drained and rinsed)
- 6 cups low-sodium vegetable or chicken broth
- 1 tsp sea salt
- Ground black pepper, to taste
- 2 lemons, cut into thirds
- 1 1/2 cups mixed fresh herbs, roughly chopped, optional (NOTE: Try a combo of parsley, cilantro, dill and mint.)
- In a large pot on medium, heat oil. Add celery, onion and garlic and sauté until tender, 6 to 8 minutes. Add cumin, coriander, turmeric and cayenne and stir until fragrant, about 30 seconds.
- Add chickpeas and stir. Add broth, salt and black pepper; bring to a boil. Reduce to a simmer; cook for 10 to 15 minutes.
- Remove 1 to 2 cups soup and purée in an upright blender or in a bowl using an immersion blender. Stir back into pot. (TIP: If using an upright blender, remove plastic stopper in lid and cover with a towel for steam to escape.) Divide among bowls, drizzle with lemon juice and top with herbs.)
- Serving Size 1/6 of soup
- Calories 374
- Carbohydrate Content 53 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 14 g
- Protein Content 20 g
- Saturated Fat Content 2 g
- Sodium Content 421 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 3 g