Lemony Chickpea Soup
Rating
It’s fast, easy, has bright flavors, and pairs perfectly with some crusty bread for a simple no-fuss meal.
Ingredients
- 3 15oz. cans chickpeas, divided
- 4 cloves garlic
- 2 Tbsp olive oil
- 2 cups chicken broth
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 pinch crushed red pepper
- 1 lemon
- ¼ tsp salt (or to taste)
- ¼ tsp Freshly cracked black pepper
Instructions
- Add 2 of the cans of chickpeas to a blender with the liquid in the can and purée until smooth.* Drain the third can of chickpeas and set aside.
- Mince the garlic and add it to a saucepot with the olive oil. Sauté the garlic over medium heat for about one minute, or just until the garlic becomes very fragrant.
- Add the puréed chickpeas, drained chickpeas, chicken broth, thyme, oregano, red pepper, salt, and pepper to the soup pot with the garlic. Stir to combine.
- Allow the soup to come up to a simmer, then simmer for 10 minutes, stirring occasionally.
- While the soup simmers, zest and juice half of the lemon (you'll need about 2 Tbsp juice and ½ tsp zest). Slice the remaining lemon for garnish.
- After the soup has simmered, add 2 Tbsp juice and a pinch of lemon zest, then stir to combine.
- Taste the soup and adjust the salt, lemon juice, pepper, or other herbs to your liking. The amount of salt needed to properly flavor the soup will depend on the salt content of your broth, so make sure to salt to taste at the end.
- Garnish the soup with the remaining lemon slices and zest, a drizzle of olive oil, and more pepper if desired, then serve with crusty bread and enjoy!
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