Chickpea Soup, Lemon Style

Is it ever not soup season?

Okay so maybe I take a break over summer (unless gazpacho is on the menu) but until then, I still enjoy soup throughout most of spring. Because of Michigan’s unpredictable weather, snow is a possibility still in April. On the day I made this, it was dark and stormy and this golden vegetarian number was the bright spot of the gloomy yet fireside afternoon.

It’s a simple soup recipe, sauté the familiar trio of veggies i.e. carrot, celery and onion in garlic infused olive oil. Add thyme, chickpeas and broth before simmering. I thicken the soup up by pureeing a few ladles of chickpeas – this also adds memorable texture. Lastly add in the pasta (which will also help thicken the soup) and once tender, squeeze in the juice of a small lemon. So unfussy.

This was an instant go-to. Light and bright with lemon, addictive earthy flavor and striking texture. Can you tell A regular here this soup?

To cook this Lemon Chickpea Soup Set out:

• garlic infused olive oil
• celery
• carrot
• yellow onion
• kosher salt
• white pepper
• fresh thyme
• cooked chickpeas (garbanzo beans)
• low-sodium vegetable broth
• water
• pasta
• lemon juice
• grated parmesan cheese – for serving
• minced fresh parsley – for serving

In a dutch oven or soup pot, measure and add 2 teaspoons garlic infused olive oil, 1 diced medium onion, 1 diced medium carrot and 2 diced short stalks of celery with a pinch of kosher salt. Stir and cook until tender, about 8 to 10 minutes.

Once tender, add in 1 teaspoon minced fresh thyme leaves and 1/4 teaspoon white pepper.

Stir and cook 1 minute.

Add in 1 (15 ounce) can drained and rinsed chickpeas.

Pour in 1 quart (4 cups) low-sodium vegetable broth and 2 cups water.

Stir and bring to a simmer.

After the soup simmers for about 10 minutes, strain out a few spoonfuls of chick peas and veggies and add a splash of the broth.

Pulse until smooth. Doing this will give this soup body by thickening it a bit.

Add the purred beans and 8 ounces dried pasta (I’m using cavatelli) and bring to a simmer. Cook the pasta until tender, about 12 to 15 minutes.

Cooking the pasta in the soup will also help thicken up the soup, so I usually add another cup of water if the soup is too thick.

Squeeze in the juice of 1 small lemon (or more to taste) and season with kosher salt to your liking (for me it was 2-1/2 teaspoons) and white pepper.

Ladle the soup into bowls and top with freshly grated parmesan cheese and minced parsley. I also love to serve this with sourdough bread.

This lemon chickpea soup is a feel good soup.

A soup I crave.

And I completely love the lemon, chickpea and parmesan combo and the texture of the soup is a 10 out 10.

#chefskiss

Enjoy! And if you give this dish a try, let me know! Snap a photo and tag me on twitter or instagram!