Chickpea Lemon Soup

RECIPES/SOUPS

Chickpea Lemon Soup

Social media

Share
Favourites

Add to my favourites
Views

312

Recipe-Ingrediants

A beloved recipe for the die-hard chickpea fans! Chickpeas, much like mushrooms, have their own group of admirers. Personally, I adore this version of chickpeas, especially when paired with small pasta. However, this recipe adds a completely new dimension with the fresh aroma of lemon.

This soup offers a rich and nourishing flavor experience. The acidity of the lemon provides a refreshing note to the already wonderful aroma and taste of chickpeas.

Get ready to savor the intense, fresh aroma and rich flavor of this soup. The recipe is simple and easy to prepare, and the result will reward you with a delicious, warming soup.

Ingredients:

½ cup dried chickpeas soaked in water for 24 hours
2 carrots, sliced
2 white onions, sliced
1 clove of garlic, finely chopped
½ cup olive oil
1 juicy lemon, zest included
2 potatoes (optional) or
2 tbsp tahini (optional)
Salt, pepper, and oregano to taste

Directions

In a pot, boil the chickpeas for 10 minutes, then drain and rinse the pot. Add a little olive oil and saute the onions, followed by the garlic and carrots. Add the chickpeas and saute everything together. Then, add hot water until the chickpeas are covered and the water is about 2-3 inches above them.

Reduce the heat, cover the pot, and simmer until the chickpeas are tender.

At this point, I would like to suggest adding whole potatoes if you want to thicken your soup later on.

Once the chickpeas are cooked, adjust the seasoning and add the remaining olive oil, lemon juice, salt, pepper, and oregano.

If you prefer a thicker consistency, blend the potatoes in a blender and add them to the soup. Alternatively, mix 2 tablespoons of tahini with a little cold water, stir well, and add it to the soup.

Enjoy this wonderful chickpea soup with its full flavor and aroma! Bon appetit!