Lemony Chickpea Soup

This Lemony Chickpea Soup recipe is simple, budget-friendly, and delicious. It’s the perfect comforting low-effort meal for busy nights. The post Lemony Chickpea Soup appeared first on Budget Bytes. Quick and easy soups made with canned beans have become my favorite go-to easy meal when I’m too tired to cook and too broke to eat out. I’ve made several variations of this soup over the years, including the viral Rosemary Garlic White Bean Soup, but this week I made a Mediterranean-inspired Lemony Chickpea Soup. It’s fast, easy, has bright flavors, and pairs perfectly with some crusty bread for a simple no-fuss meal. This incredibly simple Lemony Chickpea soup combines puréed chickpeas, broth, and some seasoning to create a perfectly comforting and flavorful bowl of soup. And since most of these ingredients are shelf-stable, this is a pantry meal you can make any time with no planning head. Ingredients for Lemony Chickpea Soup Here’s all you’ll need to make this deliciously easy chickpea soup: Garlic: A hefty dose of garlic gives this soup a deep savory flavor and perfectly balances the bright lemon. Olive Oil: Olive oil is used to sauté the garlic and give the soup a little bit of richness in the mouthfeel. Chickpeas: This recipe uses canned chickpeas to make the entire preparation fast and easy. If you prefer to use chickpeas cooked from dry, you’ll need about 4-5 cups of cooked chickpeas. Chicken Broth: Broth adds a lot of savory depth to the soup as well as the salt needed to make each flavor pop. Lemon: A splash of lemon juice brightens up the flavors in the soup, provides a nice contrast to the savory garlic flavor, and gives the soup a fresh Mediterranean flavor. Seasoning: The seasoning profile for the soup is fairly simple with just a little bit of thyme, oregano, red pepper, and black pepper. Keeping the seasoning light gives the soup a bright and fresh flavor. What to Serve with Lemony Chickpea Soup This chickpea soup is just begging for some crusty bread for dipping, so I highly suggest making a loaf of our easy no-knead bread or focaccia rolls. Or, if you need something a little faster, homemade garlic bread would also be amazing with this soup. And, if you want some veggies on the side, a simple side salad would be awesome, or you could go with something a little heftier, like tortellini salad. Tips for Smooth Chickpea Soup Canned chickpeas can often be a bit on the firm side, so to make sure your chickpea soup is extra smooth you may need to pre-boil the chickpeas, but it depends largely on the brand of chickpeas. Some canned chickpeas are quite soft, while others are very firm or borderline undercooked. If your chickpeas are very firm, simply empty the can and liquid into a small saucepot and simmer them for about 10 minutes. Let the chickpeas cool before transferring to the blender to purée. Print Lemony Chickpea Soup This Lemony Chickpea Soup recipe is simple, budget-friendly, and delicious. It’s the perfect comforting low-effort meal for busy nights. Course Dinner, Lunch, SoupCuisine American, MediterraneanTotal Cost $4.52 recipe $1.13 serving Prep Time 5 minutes minutesCook Time 18 minutes minutesTotal Time 23 minutes minutes Servings 4 (1.25 cups each) Calories 375kcal Author Beth – Budget Bytes Ingredients3 15oz. cans chickpeas, divided $2.674 cloves garlic $0.322 Tbsp olive oil $0.322 cups chicken broth $0.261/2 tsp dried thyme $0.051/2 tsp dried oregano $0.051 pinch crushed red pepper $0.021 lemon $0.791/4 tsp salt (or to taste) $0.021/4 tsp Freshly cracked black pepper $0.02 InstructionsAdd 2 of the cans of chickpeas to a blender with the liquid in the can and purée until smooth.* Drain the third can of chickpeas and set aside.Mince the garlic and add it to a saucepot with the olive oil. Sauté the garlic over medium heat for about one minute, or just until the garlic becomes very fragrant.Add the puréed chickpeas, drained chickpeas, chicken broth, thyme, oregano, red pepper, salt, and pepper to the soup pot with the garlic. Stir to combine. Allow the soup to come up to a simmer, then simmer for 10 minutes, stirring occasionally.While the soup simmers, zest and juice half of the lemon (you’ll need about 2 Tbsp juice and ½ tsp zest). Slice the remaining lemon for garnish.After the soup has simmered, add 2 Tbsp juice and a pinch of lemon zest, then stir to combine.Taste the soup and adjust the salt, lemon juice, pepper, or other herbs to your liking. The amount of salt needed to properly flavor the soup will depend on the salt content of your broth, so make sure to salt to taste at the end.Garnish the soup with the remaining lemon slices and zest, a drizzle of olive oil, and more pepper if desired, then serve with crusty bread and enjoy!See how we calculate recipe costs here. Notes*Some brands of canned chickpeas are quite firm. To make the soup really smooth you may need to pre-simmer the beans for about 10 minutes to make them softer before blending.  NutritionServing: 1.25cup | Calories: 375kcal | Carbohydrates: 48g | Protein: 18g | Fat: 14g | Sodium: 1527mg | Fiber: 15g How to Make Lemony Chickpea Soup – Step by Step Photos Add two 15oz. cans of chickpeas to a blender, with the liquid in the can, and purée until smooth. If the brand of chickpeas you’re using are extra firm, you may want to simmer the chickpeas in the liquid for about 10 minutes before blending to soften them more. Let the simmered chickpeas cool slightly before blending, as blending hot liquids can be dangerous. Mince four cloves of garlic (or more, if you’d like!) and add them to a saucepot with 2 Tbsp olive oil. Sauté the minced garlic over medium heat for about one minute, or just until the garlic becomes very fragrant. Add the puréed beans, one can of drained chickpeas, 2 cups of chicken broth, ½ tsp dried thyme, ½ tsp dried oregano, 1 pinch of crushed red pepper, ¼ tsp salt, and ¼ tsp pepper to the pot. Stir to combine and bring the soup up to a simmer over medium heat. Let the soup simmer for about 10 minutes, stirring occasionally. Meanwhile, zest and juice half of a lemon (you’ll need 2 Tbsp juice and about ½ tsp zest). Slice the other half of the lemon to use as a garnish. After the soup has simmered for about 10 minutes, add 2 Tbsp lemon juice to the soup along with a pinch of lemon zest. Taste the soup and adjust the salt, lemon juice, zest, or other herbs to your liking. The amount of salt needed will depend on the salt content of the broth used and it can really help the flavors pop, so make sure to salt to taste at the end. Garnish the soup with the remaining slices of lemon and lemon zest, extra pepper, and a drizzle of olive oil. We also had some parsley in the fridge, so we added some of that for color. More Easy Soup Recipes Easy Rosemary Garlic White Bean Soup$2.49 recipe / $0.62 servingEasy Dumpling Soup$2.98 RECIPE / $1.49 SERVING 6 Ways to Upgrade Instant RamenEasy Minestrone Soup$5.96 recipe / $0.99 serving The post Lemony Chickpea Soup appeared first on Budget Bytes.

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