Lemony Chickpea Soup
Servings 4 people
Calories 60kcal
Ingredients
- 1 tablespoon olive oil
- 1 shallot
- 4 cloves of garlic
- ⅛ teaspoon turmeric
- ⅛ 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
Instructions
- 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.
- 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.
- Stir in the chickpeas and juice from the lemon. Season with more salt and pepper as needed. Serve warm.
Nutrition
Calories: 60kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 909mg | Potassium: 73mg | Fiber: 1g | Sugar: 3g | Vitamin A: 517IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 0.3mg