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Lemony Chickpea Soup

Servings 4 people


  • 1 tablespoon olive oil
  • 1 shallot
  • 4 cloves of garlic
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon cayenne
  • salt and pepper
  • 1 lemon peel and juice
  • 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.