Lemon Garlic Chickpea Soup Recipe

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2 votes | 1523 views

A light and refreshing soup perfect for summer.

Prep time:
Cook time:
Servings: 5 bowls


Cost per serving $1.50 view details


  1. Crush and mince your garlic and chop your onion. Zest half of a large lemon, and reserve that half for juicing later. If not using baby carrots, peel and cut down your carrots into smaller pieces. Also, drain ad rinse your chickpeas to remove extra sodium. A can is about 2 cups cooked if you choose to use dry chickpeas.
  2. In a 4 quart stockpot, drizzle and heat a little olive oil. Add onion, garlic and lemon zest. Cook on medium for approximately five minutes unto translucent. Add carrots and chickpeas, stir around, and cook for a few more minutes so the carrots and beans pick up the flavors.
  3. Add chicken broth to the pot. Your chicken broth should come seasoned, but if it isn't, a bay leaf, thyme, or anything else should work.
  4. Bring to a boil, reduce heat, cover and let simmer for 20 minutes or until carrots and beans are tender. Occasionally taste and add salt and pepper as necessary.
  5. While soup is cooking, shred about a cup of spinach and two large leaves of basil per person. Place on bottom of each bowl or set at each place setting to be added by the diner.
  6. About 5 minutes before soup is done, squeeze in lemon juice. Adjust seasoning.
  7. Soup can either be served hot, or if hot out, lukewarm. Regardless, greens should be added at the table to prevent mushiness.
  8. See link below for more pictures & other recipes.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 411g
Recipe makes 5 servings
Calories 171  
Calories from Fat 23 13%
Total Fat 2.6g 3%
Saturated Fat 0.57g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 368mg 15%
Potassium 655mg 19%
Total Carbs 29.37g 8%
Dietary Fiber 5.9g 20%
Sugars 3.61g 2%
Protein 10.16g 16%
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