Lemon Chickpea Soup
A simple, one-pot vegan soup bursting with bright lemon flavor, hearty chickpeas, tender veggies, and aromatic herbs. Quick to prepare, satisfying, and rich in plant-based protein, this soup is perfect for a cozy dinner or make-ahead meal prep.
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.
