Lemon Chickpea Soup
Serves 4
This lemony chickpea soup recipe is bright, nourishing, and comforting. Blending some of the chickpeas makes it lightly creamy! Ready in 30 minutes, it's a perfect weeknight dinner. Vegan and gluten-free. This recipe is from our cookbook, Love & Lemons Simple Feel Good Food.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 bunch scallions, chopped
- ¾ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 4 cups vegetable broth
- 3 cups cooked chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 cups fresh spinach
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice, plus wedges for serving
- Red pepper flakes
- Pita, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the scallions, salt, and several grinds of pepper and cook for 2 minutes, or until softened but still bright green. Add 3 cups of the broth and 1⅔ cups of the chickpeas and simmer, uncovered, for 15 minutes.
- Combine the remaining 1 cup broth, the remaining 1⅓ cups chickpeas, and the tahini in a blender and blend until creamy. Stir into the soup pot and simmer over low heat for 2 minutes.
- Add the spinach, dill, and lemon juice and stir until the spinach is wilted. Season to taste with salt and pepper.
- Portion into bowls and top with a generous swirl of olive oil, a squeeze of lemon juice, and a sprinkle of red pepper flakes. Serve with pita.