This easy 20-minute chickpea soup is made with canned chickpeas for an incredibly quick, cheap, and healthy soup! It’s velvety smooth, puréed with carrots, celery, and onion, along with garlic and spices. The lemon juice stirred in at the end finishes the whole thing off in the best way – don’t skip it. Grab a loaf of crusty bread to go with and you have yourself the easiest, coziest dinner ever!
This chickpea soup recipe is my friend Mallory’s and is absolutely delicious and so incredibly easy and healthy. When she told me about it, I immediately knew I needed to share it with you all!
This recipe couldn’t be easier, and it’s extra easy if you have an immersion blender (but don’t fret if you don’t have one). Just sauté some veggies, add garlic, spices, chickpeas, and broth, blend together and thicken, and stir in lemon juice!
I’ll also explain how to make some roasted chickpeas to top the soup with, if you want. They’re great for munching, soup and salad topping, and as a side dish. Totally optional, but it’s easy to stick them in the oven while the soup cooks!