This chickpea soup recipe is comforting and bright, flavored with fresh dill and plenty of lemon. It’s easy to make in just 30 minutes, so it’s the perfect side dish for a weekend dinner!
This chickpea soup recipe is what I think is the perfect weeknight dinner. Canned chickpeas, my favorite dinner starter, are the main ingredient here. Some is kept intact for texture and the rest is mixed with the tahini to make the soup lightly creamy. Adding spinach, dill, and a squeeze of lemon juice brightens the whole thing.
This chickpea soup comes together in just 30 minutes, requires basic pantry ingredients, and is still comforting, satisfying, and refreshing.
I shared it at first Simple, good food, Since then it has become one of the most made recipes in the book, by me and my readers. I hope it earns a spot in your midweek rotation too!
Why we love this chickpea soup recipe
- Bright and nutritious. This lemony chickpea soup is completely vegan and gluten-free. Combining chickpeas and tahini (not cream) adds fiber and plant protein for a creamy texture. It contains leafy vegetables and herbs, giving it a very fresh feel.
- You will need simple ingredients. Do you have a few cans of chickpeas and vegetable broth on hand? The process of making this soup is coming along nicely!
- You can easily make it in 30 minutes. The only ingredients you need to chop are chives and dill. What more could you want on a weeknight?
Chickpea Soup Ingredients
Here’s what you need to make this chickpea soup recipe:
- chickpeas, of course! Mix some into the creamy puree to thicken the soup, and leave the rest for texture.
- green onion – I want a deep, savory, onion-like flavor. you will fry them olive oil Before adding other soup ingredients.
- vegetable broth – Use commercially available vegetable broth or make your own vegetable broth at home.
- tahini – Adds a nutty flavor to the soup and makes it lightly creamy.
- spinach – You know you can’t make a soup recipe without adding vegetables, right? 🙂 Both fresh and frozen spinach is great here. Other leafy green vegetables, such as kale or Swiss chard, also work.
- fresh dill – Adds the tangy taste of lemon juice. If you’re not a dill fan, feel free to use other fresh herbs instead, like fresh parsley or cilantro.
- fresh lemon juice – I love its brightness against the earthy chickpeas and tahini.
- and salt and pepper – To make every flavor stand out!
Find the full measured recipe below.
Can I use dried chickpeas in this soup?
Yes, you can totally use dried chickpeas in this recipe. It is recommended to cook them separately before making the soup. Here’s how to do it:
Step 1 – Soak: Place 1 1/2 cups dried chickpeas in a large bowl and cover with 2 inches of cold water. Soak overnight at room temperature.
Step 2 – Boiling: Drain the beans and place them in a large pot or Dutch oven. Cover with 2 inches of cold water and bring to a boil over high heat. Reduce heat and simmer for 1 1/2 to 2 1/2 hours or until chickpeas are tender. Now you are ready to use it in your soup!
tip: Don’t throw away the chickpea cooking liquid! It’s a great substitute for vegetable broth in this recipe.
How to make chickpea soup
You can find the full chickpea soup recipe in the recipe card at the bottom of this post. For now, here’s a brief overview of how to proceed:
Start by sautéing the chives Place in a large pot or Dutch oven until tender.
Next, bring the soup to a boil. Add 3 cups of broth and 1 2/3 cups of chickpeas and simmer for 15 minutes to add flavor.
Meanwhile, make the chickpea puree. Place remaining broth, chickpeas, and tahini in a blender and blend until smooth.
Pour the puree into the soup. pot, Stir and boil for 2 minutes.
Finally, add the spinach, dill, and lemon juice. Stir until the spinach wilts and season to taste.
That’s it!
offer suggestions
I like to serve this soup the way I would serve hummus. Add a large swirl of olive oil and red pepper flakes on top and serve with pita bread on the side for dipping. (Hard bread or focaccia are also delicious!)
If you like, finish your meal with a side salad like a simple green salad, fattoush, or tabbouleh!
storage tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
It also freezes well for up to 3 months. Lightly warm on the stovetop or in the microwave.
More Favorite Soup Recipes
If you love this chickpea soup, try one of these hearty soups:
Lemon Chickpea Soup
serve 4
Prevent your screen from going dark
Heat the olive oil in a large pot over medium heat. Add the chives, a few pinches of salt and pepper, and cook for 2 minutes until softened. But still cook until bright green. Add 3 cups of broth and 1⅔ cup of chickpeas and simmer uncovered for 15 minutes.
Place remaining 1 cup broth, 1⅓ cups chickpeas, and tahini in blender and blend until creamy. Place in soup pot and boil over low heat for 2 minutes.
Add the spinach, dill, and lemon juice and stir until the spinach wilts. Season to taste with salt and pepper.
Place in a bowl, drizzle generously with olive oil, squeeze lemon juice, and sprinkle with red pepper flakes. Serve with pita.
