Description
Brighten your day with Zesty Lemon and Chickpea Soup, a tangy and hearty vegan dish that’s as nourishing as it is flavorful. Packed with protein-rich chickpeas, fresh lemon juice, and aromatic herbs, this quick and easy soup is perfect for a light lunch or dinner. Its vibrant taste and creamy texture make it a standout choice for any meal.
Detailed Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 4 cups vegetable broth
- 1 cup spinach or kale, chopped
- Juice of 2 lemons
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 cup plant-based yogurt or coconut cream (optional for creaminess)
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until soft and fragrant, about 3 minutes.
- Add Spices: Stir in cumin and smoked paprika, and cook for 1 minute to enhance the flavors.
- Combine Chickpeas and Broth: Add chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add Greens and Lemon: Stir in spinach (or kale) and lemon juice. Simmer for 2-3 minutes until the greens are wilted.
- Blend (Optional): For a creamier texture, blend half the soup using an immersion blender or a countertop blender, then mix back into the pot.
- Season and Serve: Add salt, pepper, and plant-based yogurt (if using). Garnish with fresh parsley and serve warm.
