Lemony Chickpea Soup

by Regina Phalange

This budget-friendly, creamy, and hearty soup is light yet satisfying, making it perfect for any time of the year. The combination of lemon and dill gives it a refreshing brightness, while chickpeas and rice add a rich, velvety texture. The best part? It’s simple to make with pantry staples, yet the flavors are outrageously good!

Total Time

35 minutes

Difficulty

Easy

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 4-6 Servings

-

Base Ingredients:
2 cans (400g each)

chickpeas, drained and rinsed (keep them separate)
1

large yellow onion, finely chopped
2

medium carrots, finely diced
5

cloves garlic, minced
3

tbsp olive oil
1/3 cup

long-grain white rice
4 cups

vegetable broth
3 oz

baby spinach (or baby kale)
1/2

bunch fresh dill, chopped (divided into two portions)
To the taste

Salt and black pepper
-

Flavor Boosters:
2 tbsp

tomato paste
2 tsp

dried oregano
1/2 tsp

ground coriander
1/2 tsp

turmeric
1/4–1/2 tsp

red pepper flakes (adjust for spice level)
Chickpea Puree

(for extra creaminess):
1 can (400g)

chickpeas
1/2 cup

full-fat plant-based milk (oat or canned light coconut milk)
Zest of 1

large lemon
2 tbsp

lemon juice (plus extra for finishing)
1/4 cup

nutritional yeast
1 tbsp

white miso (or 1 tsp soy sauce as a substitute)

Time

Preparation Time

10 minutes
Cooking Time

25 minutes
Total Time

35 minutes

Goes Great with

VEGAN GRILLED VIETNAMESE BREAD WITH SALT AND CHILI

VEGAN PAN BREAD

BRAISED VEGETABLES DIPPED WITH BLANCHED VEGETABLES AND BREAD

Leek Risotto

leek, rice

VEGAN RICE BOWL

rice

Method

Prepare the Ingredients Drain and rinse the chickpeas, keeping one can separate for the puree. Finely dice the onion, carrots, and garlic. Chop the fresh dill and roughly chop the spinach. Rinse the rice under cold water to remove excess starch.
Cook the Aromatics Heat 3 tbsp of olive oil in a large Dutch oven or saucepan over medium-high heat. Add the onions, carrots, and garlic with a pinch of salt. Sauté for 10 minutes, stirring occasionally, until soft and slightly golden.
Add the Spices and Tomato Paste Stir in tomato paste, oregano, coriander, turmeric, and red pepper flakes. Cook for 1–2 minutes, stirring frequently, until the tomato paste is well incorporated.
Toast the Rice and Add Broth Add the rice and stir for 1 minute to absorb the flavors. Add one can of chickpeas, season with salt and black pepper, and stir. Pour in 4 cups of vegetable broth and half of the chopped dill. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, until the rice is tender.
Make the Chickpea Puree While the soup simmers, blend the remaining can of chickpeas with: 1/2 cup plant-based milk Lemon zest + 2 tbsp lemon juice 1/4 cup nutritional yeast 1 tbsp white miso (or 1 tsp soy sauce) A pinch of salt and black pepper Blend until smooth and creamy.
Finish the Soup Stir in the chickpea puree and cook for 2 minutes until the soup thickens. Add the baby spinach and simmer for 1–2 minutes, until wilted. Adjust seasoning and finish with a squeeze of fresh lemon juice and the remaining dill.
Serve Ladle the soup into bowls, garnish with black pepper, and serve with crusty bread!

Notes:

Make it spicier: Add extra red pepper flakes or a pinch of cayenne.
Make it richer: Use full-fat coconut milk for extra creaminess.
Alternative greens: If you don’t have spinach, baby kale or chard work well.
Storing: Keeps in the fridge for 4–5 days or freeze for up to 2 months.

Enjoy this easy, hearty, and nourishing lemony chickpea soup all year round! 🍲✨

Goes Great with