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+ servings
5 from 9 votes

Lemon Chickpea Soup

by: claire cary

This one pot lemon chickpea soup is a simple vegan recipe that is perfect for a quick weeknight dinner! It's cozy, easy to make, packed with flavor and high in protein.
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Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
6

Ingredients

  • 3 tablespoons olive oil
  • 1 small white or yellow onion diced
  • 2 large carrots peeled and diced
  • 2 stalks celery
  • 2 teaspoons minced garlic
  • 2 15 ounce cans chickpeas drained and rinsed
  • cup white jasmine rice
  • 5 cups low sodium veggie broth
  • ¾ teaspoon ground turmeric
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 6 sprigs fresh thyme
  • ½ cup peas
  • 2 tablespoons lemon juice about 1 large lemon

Instructions

  • To a large pot or dutch oven, add the olive oil and diced onion.
  • Saute for about 5 minutes.
  • Add in the carrot, celery and garlic and saute an additional 5 minutes.
  • Add in all remaining ingredients (including the chickpeas) aside from the lemon juice and peas and bring to a low boil.
  • Reduce the heat to low and simmer with a lid slightly ajar for about 20 minutes or until the rice is cooked through. Stir every 5 or so minutes.
  • Stir in the peas and lemon juice.
  • Taste and adjust seasonings as desired. If you like it more brothy, add in an additional 1 cup of veggie broth. I prefer a more thick stew like consistency, so I left it as is.
  • Remove the sprigs of thyme and enjoy!

Notes

You can sub for brown rice, but you will likely need more broth. 
You can easily customize this soup with extra spices such as paprika, oregano, basil or cayenne to change up the flavor profile.
Serving: 1bowl / Calories: 258kcal / Carbohydrates: 36g / Protein: 11g / Fat: 7g / Fiber: 7g / Sugar: 2g

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