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+ servings

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


  • 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.