Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups veggie broth (or chicken broth)
- 2 lemons, juiced
- 2 tablespoons olive oil
- Fresh herbs (parsley, dill, or mint) for garnish
- Optional: 1 potato, diced for extra heartiness
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent and soft.
- Add minced garlic and cook for another minute until fragrant.
- Add diced carrots and celery, sauté until they start to soften.
- Stir in the chickpeas and broth, and bring to a simmer.
- After about 10 minutes, add lemon juice, and season to taste with salt and pepper.
- If you like, mash some of the chickpeas with the back of your spoon for a creamier texture.
- Finish with fresh herbs before serving. Enjoy!
Notes
Taste as you go, particularly with the lemon juice. You can store leftovers for 3-4 days in the fridge or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg