Lemony Chickpea Soup

I’ve got a super simple soup recipe for you today: lemony chickpea soup. In southwest Missouri, where I live, the weather is certainly warming up and feeling like spring. But there are still enough chilly evenings that my cravings for soup haven’t died down yet. Ha.

I love that this soup is incredibly simple and quick to make, using just a handful of ingredients, really. Even though it’s simple, this lemony chickpea soup is still packed with flavor and feels zesty and refreshing. It will fill you up but not leave you feeling overly stuffed like some more winter-friendly recipes tend to do (at least for me).

This recipe will make four servings, so if it’s just you and your partner then we’ll get some delicious leftovers for tomorrow’s lunches too. Win-win!

This is a broth-y soup, as you can probably tell from the photos. It’s great if you want something light, like if your stomach isn’t feeling well or you’ve been under the weather and are just getting back into eating real foods. I personally like to add crackers or dunk thick slices of toasted bread in this, but I’ll leave that up to you.

You can also add a big handful or two of leafy greens if you have any on hand when serving. I had some spinach I wanted to use up, so I chopped that up and added it to this soup on the day I photographed this. See below. Not quite as photogenic, but VERY tasty. Happy soup making friends! xo. Emma

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5 from 2 votes

Lemony Chickpea Soup

Course Soup
Cuisine American
Keyword chickpeas, soup
Servings 4 people


  • 1 tablespoon olive oil
  • 1 shallot
  • 4 cloves of garlic
  • teaspoon turmeric
  • teaspoon cayenne
  • salt and pepper
  • 1 lemon peeled and juiced
  • 1 bay leaf
  • 32 ounces stock vegetable or chicken
  • 31 ounces two cans chickpeas drained and rinsed


  1. Thinly slice the shallot and mince the garlic. In a large pot, heat the olive oil over medium high heat. Add the shallot and season with the turmeric, cayenne, and a big sprinkle of salt and pepper. Cook for 2-3 minutes until softened. Add the garlic and cook another minute or two, stirring as needed.

  2. Add the stock, lemon peel, and bay leaf. Cover and cook on low heat for 15 minutes. Remove the lemon peel and bay leaf. Blend well.
  3. Stir in the chickpeas and juice from the lemon. Season with more salt and pepper as needed. Serve warm.
Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
  • 5 stars
    I made this recipe last week & it was delicious! This is one I’m going to make for others once the shelter in place goes down. It’s great vegetarian option. Thanks for sharing

  • Ooooh, this looks absolutely delicious! Cant wait to try this recipe! Was gonna say ingredients will be on the list for next week, but I think I can already make it as these ingredients are in my kitchen most of the time!

  • 5 stars
    This was SO good!! I just made it at 9 oclock in the morning because it looked so good and so easy. I threw some sliced up chicken sausage and a carrot in mine and it was perfect! Thank you for the inspiration!!

  • yum love how simple this looks. would using water instead of stock make it flavorless and could i sub an onion for shallot?

  • Reminds me of Greek soup “revithia”! The Greek version though is less soupy and more thick in texture. This recipe looks good though!

    • Came here to say this! I have been trying to make revithia at home since I first had it in Greece and I have never quite been able to get that perfect, thick, hearty flavor. This looks delicious though and will definitely give it a try.

  • I can’t wait to try this recipe! Looks really good! ❤️✨

    Charmaine Ng | Architecture & Lifestyle Blog

  • This looks amazing! Definitely need to give this a go while I’ve got plenty of time at home haha! Thanks for the recipe!

    Georgia Rose


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