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Prep Time10 min
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Cook Time30 min
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Serving6
This hearty chickpea soup with celery, onion, and carrots is a simple, nourishing meal packed with vegetables and flavor. Chickpeas are simmered with garlic, thyme, vegetable broth, and fresh lemon, then partially blended to create a naturally creamy texture while keeping plenty of chickpeas whole. It’s an easy, comforting soup that’s perfect for lunch or dinner.
Tips
- Soak the chickpeas: Overnight soaking helps reduce cooking time and allows the chickpeas to cook more evenly.
- Check for tenderness: Cooking time can vary depending on the age and size of the chickpeas.
- Adjust the consistency: Blend more of the soup for a thicker texture or leave most of it chunky.
- Add lemon to taste: Start with the juice of one lemon and adjust according to your preference.
Ingredients
Directions
Place the chickpeas in a large bowl, cover them generously with water, and leave them to soak overnight. Drain and rinse before cooking.
Add the celery, onions, garlic, carrots, soaked chickpeas, dried thyme, salt, black pepper, vegetable stock cube, lemon zest, and water to a large pot.
Bring the mixture to a boil. Reduce the heat to medium and simmer for approximately 30 minutes, or until the chickpeas are tender and fully cooked.
Once the chickpeas are cooked, remove the pot from the heat.
Stir in the freshly squeezed lemon juice. Taste and add more salt if needed.
Transfer a few ladlefuls of the soup to a blender and blend until smooth. Pour the blended mixture back into the pot and stir well. This gives the soup a thicker, creamier consistency while leaving some chickpeas and vegetables whole.
Ladle the soup into bowls. If desired, garnish with lemon slices and a drizzle of olive oil. Serve warm.
