This vibrant lemon chickpea soup is a cozy, plant-based meal that’s perfect for busy weeknights.
Packed with protein-rich chickpeas, fiber-filled vegetables, and heart-healthy olive oil, it delivers nourishing flavor with every spoonful.
Light yet satisfying, it’s low in saturated fat and naturally vegan, making it ideal for meal prep, quick dinners, or anytime you crave a wholesome, comforting bowl.
Lemon Chickpea Soup
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 3 tablespoons olive oil
- 1 small onion diced
- 2 large carrots peeled and diced
- 2 stalks celery diced
- 2 teaspoons garlic minced
- 2 15-ounce cans chickpeas, drained and rinsed
- ⅔ cup jasmine rice
- 5 cups low-sodium vegetable broth
- ¾ teaspoon ground turmeric
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 sprigs fresh thyme
- ½ cup frozen or fresh peas
- 2 tablespoons fresh lemon juice about 1 large lemon
Instructions
- Heat the Olive Oil: Start by placing a large pot or Dutch oven over medium heat. Pour in the olive oil and allow it to warm gently for about 1 minute. You want the oil to shimmer slightly but not smoke. This creates the perfect base for sautéing the vegetables and infusing the soup with flavor.
- Sauté the Onion: Add the diced onion to the warmed oil. Stir occasionally using a wooden spoon or spatula to ensure even cooking. Cook for approximately 5 minutes, or until the onion becomes soft, translucent, and fragrant. This step builds a flavorful foundation for the soup.
- Cook the Carrots and Celery: Add the diced carrots and celery to the pot with the onions. Stir well to coat the vegetables in the olive oil. Continue cooking for another 5 minutes, allowing the vegetables to soften slightly while still maintaining some bite. The combination of carrots and celery adds natural sweetness and depth to the broth.
- Add the Garlic: Stir in the minced garlic and cook for about 1 minute. Keep the garlic moving in the pan to prevent burning, which can create a bitter taste. You should immediately notice the aromatic fragrance spreading throughout the kitchen, enhancing the soup’s flavor profile.
- Combine the Chickpeas and Rice: Add the drained and rinsed chickpeas to the pot, followed by the jasmine rice. Stir everything together so the rice and chickpeas are evenly distributed among the sautéed vegetables. This ensures that each spoonful of soup will have a balanced mix of textures and flavors.
- Pour in the Broth: Carefully pour in the vegetable broth. Stir to combine all ingredients, scraping up any browned bits from the bottom of the pot. These bits carry concentrated flavor that enriches the soup.
- Season with Spices: Sprinkle in the turmeric, salt, and black pepper. Add the sprigs of fresh thyme as well. Stir gently to incorporate the spices, allowing them to evenly distribute throughout the soup. Turmeric adds a beautiful golden hue, while thyme infuses subtle earthy notes.
- Bring to a Gentle Boil: Increase the heat to medium-high and bring the soup to a gentle boil. Keep an eye on it to ensure it doesn’t boil over. Once boiling, reduce the heat to low to maintain a gentle simmer.
- Simmer Until Rice is Tender: Cover the pot partially with a lid, leaving a small gap to allow steam to escape. Let the soup simmer for approximately 20 minutes, stirring every 5 minutes to prevent sticking. The rice should absorb the liquid, and the chickpeas should become tender but not mushy.
- Add Peas and Lemon Juice: Once the rice is cooked, stir in the peas and fresh lemon juice. The peas add a pop of color and texture, while the lemon juice brightens the soup with a fresh, zesty flavor. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon if desired.
- Remove Thyme and Serve: Carefully remove the sprigs of thyme from the soup before serving. Spoon the soup into bowls, making sure each serving includes a mix of rice, chickpeas, and vegetables. Serve warm and enjoy immediately, or let it cool slightly for meal prep.
Notes
- This soup is highly adaptable—feel free to adjust vegetables, spices, or rice type.
- For extra flavor, add a pinch of smoked paprika, cayenne, or dried herbs.
- Using brown rice requires more broth and slightly longer cooking time.
- For a creamier texture, stir in a splash of coconut milk or plant-based yogurt at the end.
- Taste and adjust seasoning before serving—add extra salt, pepper, or lemon juice as needed.
- Leftover soup thickens over time; add a splash of broth when reheating if desired.
Chef’s Secrets: Expert Tips For Flavor
The key to a truly flavorful chickpea soup lies in layering ingredients thoughtfully.
Start by slowly sautéing onions, carrots, and celery to bring out natural sweetness.
Adding garlic toward the end of sautéing prevents bitterness.
Fresh thyme should be added during the simmering stage to infuse a subtle earthy aroma, but remember to remove the sprigs before serving.
A final squeeze of fresh lemon juice brightens the entire dish and enhances the natural flavors of the chickpeas and vegetables.
Using low-sodium broth lets you control seasoning and allows the natural tastes of the ingredients to shine.
Serving Suggestions: Creative Meal Ideas
This soup is versatile enough to be served on its own or as part of a larger meal.
Pair it with warm, crusty bread or whole-grain crackers for a comforting bowl of nourishment.
A light side salad with a citrus vinaigrette complements the zesty lemon notes.
For a heartier option, serve the soup alongside roasted vegetables, or garnish with fresh herbs, toasted seeds, or a drizzle of olive oil.
It’s perfect for meal prep—simply store in individual containers for easy lunches or weeknight dinners.
Storage Tips: Keep Soup Fresh Longer
Lemon chickpea soup keeps very well in the refrigerator for up to 4–5 days.
Store it in an airtight container to maintain flavor and prevent it from absorbing other odors.
When reheating, gently warm on the stovetop over low heat and add a splash of vegetable broth if the soup has thickened too much.
This soup can also be frozen for up to 3 months—portion it into freezer-safe containers or bags, leaving room for expansion.
Thaw in the refrigerator overnight before reheating for best results.
Frequently Asked Questions
1. Can I use brown rice instead of jasmine?
Yes! Brown rice works well but absorbs more liquid and takes longer to cook. Increase the broth by about ½–1 cup and extend the simmering time until the rice is tender.
2. Is this soup suitable for meal prep?
Absolutely. It stores well in the refrigerator for up to 5 days and freezes nicely for up to 3 months. Portion into individual containers for grab-and-go lunches or dinners.
3. Can I make this soup spicier?
Yes, you can add a pinch of cayenne, crushed red pepper flakes, or a dash of smoked paprika to the sautéed vegetables or directly to the simmering soup. Adjust to taste.
4. How do I adjust the consistency?
For a thinner, brothy soup, stir in extra vegetable broth or water when reheating. For a thicker, stew-like consistency, use less broth and simmer a bit longer to allow the rice and chickpeas to absorb liquid.
5. Can I substitute canned chickpeas?
Yes, canned chickpeas are the most convenient choice. Make sure to drain and rinse them well to remove excess sodium and improve texture. Cooked or leftover chickpeas from scratch can also be used.
