Go Back
–+ servings
Creamy lemon chickpea soup in a bowl with chickpeas, vegetables, fresh herbs, and lemon wedges

Creamy Lemon Chickpea Soup (Easy One-Pot Recipe)

Creamy lemon chickpea soup made in one pot, with chickpeas two ways — one can in the soup whole, one pureed with tahini and lemon — plus potatoes, carrots, celery, and a little curry.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 260 kcal

Ingredients
  

  • 1/3 cup olive oil
  • 2 medium onions finely chopped
  • 4 medium carrots finely cubed
  • About 8 stalks celery finely chopped
  • 5 cloves garlic finely chopped
  • 4 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1/2 teaspoon red pepper flakes
  • 2 (15 oz) cans chickpeas drained and rinsed, divided
  • 8 cups vegetable broth divided (about 1/2 cup goes into the puree)
  • 4 potatoes cubed
  • 3 tablespoons tahini
  • 1 lemon zested and juiced
  • 3 tablespoons fresh dill finely chopped, plus more for serving
  • 3 tablespoons fresh parsley finely chopped, plus more for serving
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onions, carrots and celery and sauté for about 15 minutes, stirring now and then. The longer they go, the more flavor they give the soup.
  • Add the garlic, tomato paste, oregano, coriander, turmeric, red pepper flakes and curry. Stir for 1 to 2 minutes so the tomato paste and spices wake up.
  • Add one can of drained chickpeas (whole) and the vegetable broth. Bring to a boil, then lower the heat and simmer for 20 minutes.
  • While the soup cooks, make the puree: in a food processor, blend the second can of drained chickpeas with the tahini, the lemon zest, all the lemon juice, and about 1/2 cup of the broth until smooth.
  • Stir the puree into the soup and let it simmer a few minutes, until the broth looks creamy.
  • Add the cubed potatoes last and cook for about 15 minutes, until the potatoes are tender.
  • Take the pot off the heat. Stir in the finely chopped dill and parsley. Taste and add salt and pepper — go easy at first if your broth is already salted, or use sodium-free broth and salt it yourself.
  • Serve with extra dill and parsley on top of each bowl.

Nutrition

Calories: 260kcalCarbohydrates: 33gProtein: 7gFat: 11gSaturated Fat: 1.5gSodium: 610mgFiber: 7gSugar: 6g
Nutrition Disclaimer Nutritional information is an estimate and may change based on products used.
Tried this recipe?Let us know how it was!