Lemony Chickpea Soup

    9 hours 20 minutes

    This is a refreshing soup with a bright taste from lemon juice and zest. You can use any kind of greens but peppery ones like rocket work best.


    Victoria, Australia
    1 person made this

    Serves: 5 

    • 1 cup dry chickpeas, soaked overnight
    • 1 bay leaf
    • 1 teaspoon olive oil
    • 1 cup onions, diced
    • 2 cloves garlic, minced
    • 1 teaspoon lemon zest
    • 4 cups (1 litre) vegetable stock
    • 2 cups mixed greens (e.g. baby spinach, rocket, chickory)
    • 2 teaspoons sea salt
    • 1/4 teaspoon ground black pepper
    • 2 tablespoons basil leaves
    • 3 teaspoons lemon juice
    • lemon slices, to garnish

    Preparation:20min  ›  Cook:1hour  ›  Extra time:8hours soaking  ›  Ready in:9hours20min 

    1. Drain the soaked chickpeas and top with fresh water. Bring to a boil then drain. Rinse and top again with fresh water, adding the bay leaf. Bring to a boil and boil for 40 minutes until the chickpeas are al dente but not squishy. Drain, and retain the cooking liquid.
    2. Puree the chickpeas in a food processor with just enough of the liquid to create a smooth paste.
    3. In a separate pot, heat the olive oil and saute the onions and garlic until the onions are soft. Add the chickpea paste and lemon zest and top with the stock and greens. Add salt and pepper to taste and simmer 5 minutes.
    4. Take off the heat, stir in the basil and lemon juice and serve, garnished with lemon slices.

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