Lemony Chickpea Soup

Hearty, nourishing chickpeas make this a soup that’s satisfying enough for a meal. The earthy flavors of the spices are reminiscent of a Middle Eastern dish and are brightened up with lemon juice and an optional topping of mixed herbs.

By Pamela Salzman Serves: 6 
Hands-on Time: 25 minutes 
Total Time: 35 minutes INGREDIENTS:
  • 2 tbsp extra-virgin olive oil
  • 2 stalks celery, sliced
  • 1 yellow onion, chopped
  • 6 cloves garlic, finely chopped
  • 1 tsp each ground cumin and coriander
  • 1/4 tsp ground turmeric
  • 1/8 tsp ground cayenne pepper, or to taste
  • 6 cups cooked chickpeas (or 4 15-oz BPA-free cans, drained and rinsed)
  • 6 cups low-sodium vegetable or 
chicken broth
  • 1 tsp sea salt
  • Ground black pepper, to taste
  • 2 lemons, cut into thirds
  • 1 1/2 cups mixed fresh herbs, roughly chopped, optional (NOTE: Try a combo 
of parsley, cilantro, dill and mint.)
  1. In a large pot on medium, heat oil. Add celery, onion and garlic and sauté until tender, 6 to 8 minutes. Add cumin, coriander, turmeric and cayenne and stir until fragrant, about 30 seconds.
  2. Add chickpeas and stir. Add broth, salt and black pepper; bring to a boil. Reduce to a simmer; cook for 10 to 15 minutes.
  3. Remove 1 to 2 cups soup and purée in an upright blender or in a bowl using an immersion blender. Stir back into pot. (TIP: If using an upright blender, remove plastic stopper in lid and cover with a towel for steam to escape.) Divide among bowls, drizzle with lemon juice and top with herbs.)
Nutrients per serving (1/6 of soup): calories: 374, total fat: 11 g, sat. fat: 2 g, monounsaturated fat: 5 g, polyunsaturated fat: 3 g, carbs: 53 g, fiber: 14 g, sugars: 10 g, protein: 20 g, sodium: 421 mg, cholesterol: 0 mg Source: Clean Eating Magazine]]>