This chickpea soup recipe is comforting yet bright, seasoned with fresh dill and lots of lemon. Easy to make in 30 minutes, it’s a perfect weeknight meal!
This chickpea soup recipe is my perfect weeknight meal idea. Canned chickpeas, the starting point for many of my favorite dinners, are the star ingredient here. Some are left whole for texture, while others are mixed with tahini to make the soup slightly creamy. Spinach, dill and a squeeze of lemon juice brighten the whole thing up.
This chickpea soup comes together in 30 minutes, calls for basic pantry ingredients, and is still somehow comforting, satisfying, and fresh.
I shared this first simple feel good food, And since then it has become one of the most made recipes in the book – by me and by readers I hope it earns a spot in your weeknight rotation too!
Why you’ll love this chickpea soup recipe
- It is bright and nourishing. This lemon chickpea soup is completely vegan and gluten-free. Blended chickpeas and tahini (not cream) create its creamy texture while adding fiber and plant-based protein. Leafy greens and herbs make it feel super-fresh.
- It calls for simple ingredients. Have a few cans of chickpea and vegetable broth on hand? You are well on your way to making this soup!
- It is easy to make in 30 minutes. The scallions and dill are the only ingredients you need to chop. What more could you ask for on a weeknight?
Chickpea soup ingredients
Here’s what you’ll need to make this chickpea soup recipe:
- chickpeas, Of course! You’ll blend some into a creamy puree that thickens the soup and leave the rest for texture.
- Scallions – For delicious, onion-y depth of flavor. You will fry in them olive oil Before adding other soup ingredients.
- Vegetable broth – Use store bought, or make homemade vegetable broth.
- tahini – It adds nutty richness to the soup and makes it slightly creamy.
- Spinach – You know I can’t make a soup recipe without adding vegetables. 🙂 Both fresh and frozen spinach are great here. Other leafy greens, such as kale or Swiss chard, will also work.
- fresh dill – It brings out the tangy flavor of lemon juice. If you’re not a dill fan, use other fresh herbs like fresh parsley or cilantro instead.
- Fresh lemon juice – I love the earthy chickpeas and its brightness against the tahini.
- and salt and pepper – Make all the flavors pop!
Find the full recipe with measurements below.
Can I use dry chickpeas in this soup?
Yes, you can use completely dry chickpeas in this recipe. I recommend cooking them separately before making the soup. Here’s how to do it:
Step 1 – Soaking: Place 1 1/2 cups of dried chickpeas in a large pot and cover with 2 inches of cold water. Soak overnight at room temperature.
Step 2 – Boiling: Drain the beans and place in a large pot or Dutch oven. Cover with 2 inches of cold water and bring to a boil over high heat. Reduce heat to low and simmer for 1 1/2 to 2 1/2 hours or until chickpeas are tender. At that point, they are ready to use in the soup!
Suggestion: Do not toss the chickpea cooking liquid! This is a great substitute for vegetable broth in this recipe.
How to make chickpea soup
You can find the full chickpea soup recipe in the recipe card at the bottom of this post. For now, here’s a quick overview of how it goes:
Start frying the scallions in a large pot or dutch oven until they are soft.
After that, boil the soup. Add 3 cups broth and 1 2/3 cups chickpeas and simmer for 15 minutes to develop flavors.
Meanwhile make chickpea puree. Combine remaining broth, chickpeas, and tahini in a blender and blend until smooth.
Pour the puree into the soup pot Stir, and simmer for 2 minutes.
Finally, add the spinach, dill and lemon juice. Stir until spinach is wilted and seasoned.
So!
Serving advice
I like to serve this soup the same way I serve my hummus – with a big dollop of olive oil and red pepper flakes on top and pita bread on the side for dipping. (Crusty bread or focaccia are also great!)
If you want, round out the meal with a side salad like a simple green salad, fattoush or tabbouleh!
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
It freezes well for up to 3 months. Reheat gently in the oven or microwave.
More favorite soup recipes
If you like chickpea soup, try one of these hearty soups:
Lemon Chickpea Soup
serves 4
Prevent your screen from going dark
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Heat the olive oil in a large pot over medium heat. Add the scallions, salt and several grinds of pepper and cook for 2 minutes or until softened but still bright green. Add 3 cups broth and 1â…” cup chickpeas and simmer uncovered for 15 minutes.
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Combine remaining 1 cup broth, remaining 1â…“ cup chickpeas, and tahini in a blender and blend until creamy. Stir into the soup pot and simmer for 2 minutes over low heat.
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Add the spinach, dill and lemon juice and stir until the spinach is wilted. Season to taste with salt and pepper.
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Portion into bowls and top with olive oil, a squeeze of lemon juice and red pepper flakes. Serve with pita.