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Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 1 celery rib, sliced or diced
- 3 garlic cloves, minced
- 1 teaspoon Italian herb seasoning
- ½ teaspoon ground turmeric
- ⅛ – ¼ teaspoon cayenne pepper, or to taste
- 3 cans (15 oz each) chickpeas
- 2 cups (480 ml) low-sodium vegetable broth
- 1 teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 2–3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh lemon juice, or to taste
- Zest of 1 lemon
Instructions
- Puree half of the chickpeas with their liquid and set aside.
- Heat olive oil in a large pot and sauté diced onion, carrots, and celery for 4-5 minutes.
- Add minced garlic, Italian herb seasoning, turmeric, and cayenne pepper; cook for another minute.
- Combine pureed and whole chickpeas with vegetable broth and seasonings; stir and bring to a simmer.
- Cover and let simmer for approximately 20 minutes, stirring occasionally.
- Stir in chopped parsley, lemon juice, and zest; adjust seasoning as needed.
Notes
For a creamier soup, blend chickpeas longer until smooth.
Adjust cayenne pepper according to your spice preference.
Taste as you go to enhance flavors with additional lemon juice or herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 500
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 10
- Protein: 12
- Cholesterol: 0