Name: Lemon Chickpea Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American, Mediterranean
Ingredients: 2 tablespoons extra-virgin olive oil (plus more for serving); 1 bunch scallions (chopped); ¾ teaspoon sea salt (plus more to taste); Freshly ground black pepper; 4 cups vegetable broth; 3 cups cooked chickpeas (drained and rinsed); 2 tablespoons tahini; 2 cups fresh spinach; 2 tablespoons chopped fresh dill; 2 tablespoons fresh lemon juice (plus wedges for serving); Red pepper flakes; Pita (for serving)

Lemon Chickpea Soup

This lemony chickpea soup recipe is bright, nourishing, and comforting. Blending some of the chickpeas makes it lightly creamy! Ready in 30 minutes, it's a perfect weeknight dinner. Vegan and gluten-free. This recipe is from our cookbook, Love & Lemons Simple Feel Good Food.

30 min total 10 min prep 20 min cook 4 233 cal

Instructions

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1 Heat the olive oil in a large pot over medium heat. Add the scallions, salt, and several grinds of pepper and cook for 2 minutes, or until softened but still bright green. Add 3 cups of the broth and 1⅔ cups of the chickpeas and simmer, uncovered, for 15 minutes.
2 Combine the remaining 1 cup broth, the remaining 1⅓ cups chickpeas, and the tahini in a blender and blend until creamy. Stir into the soup pot and simmer over low heat for 2 minutes.
3 Add the spinach, dill, and lemon juice and stir until the spinach is wilted. Season to taste with salt and pepper.
4 Portion into bowls and top with a generous swirl of olive oil, a squeeze of lemon juice, and a sprinkle of red pepper flakes. Serve with pita.