Hello There!
We’re entering Soup Season so it was only right I posted today’s recipe: Lemon Mint Chickpea Soup.
Tanginess? Check!
Hearty Flavor? Check!
Spices? Check!
Easy Recipe? Chick! (like Chickpea 😀 You got the joke? Ok, I will head out…)
Now that we all know I should probably never consider a career as a comedian, let’s talk about this Chickpea Soup.
It’s cheap. Yes, we all love easy and tasty recipes, but how far back are they setting our bank accounts? This recipe is very budget friendly and most of the ingredients are usually chilling in our kitchens, namely the chickpeas (who doesn’t love chickpeas?), onions (yellow or red), garlic and carrots (yes, think about those sad and sagging carrots you have left to die in the back of your vegetable section of your fridge).
Truth be told, the only ingredients that you my lack at home are the fennel seeds, but I highly recommend to buy some, they are truly a game changer to most recipes.
Shocker, shocker, I do not eat a lot of bread and virtually never buy it, unless, I’m eating this kind of flavorful soups. This soup works perfectly with croutons, like in my Spicy Italian Chicken Soup Minestrone recipe, or with toasted bread which is what I used here.
For more Soup recipes, please check these:
- Coconut, Turmeric, Ginger Chickpea Soup
- Spicy Italian Chicken Soup Minestrone
- Octopus Soup with Tomato, Spelt and Thyme
- Lentil, Red Peppers and Sweet Potato Soup
Well, without further ado, here’s the recipe. Scroll below for video instructions.
Bon appétit!
Lemon Mint Chickpea Soup
Course: MAINS, VEGAN5
servings10
minutes30
minutesIngredients
3 tablespoons Olive oil
½ large Red onion (sliced)
1 stalk Celery (thinly sliced)
3 Garlic cloves (minced)
2 teaspoons Fennel seeds
1 teaspoon Coriander powder
1 teaspoon Cumin powder
400g canned Chickpeas (drained)
1,25l Vegetable broth
Salt and Pepper
75g Carrot (thinly sliced)
2 tablespoons Mint leaves
Juice of 3 Lemons
Directions
- Heat olive oil in a large pot. Add celery, onion and garlic and sauté until translucent.
- Add fennel seeds, cumin and coriander. Stir 1 minute.
- Add chickpeas and stir. Add broth and bring to a boil.
- Add in carrots and mint. Salt to taste. Simmer for 10 minutes.
- (optional) Remove 2/3 ladles of soup and purée with a blender.
- Add the puree back into the pot.
- Add lemon juice and stir.
- Serve with lemon zest and drizzle with olive oil.