Chickpea and Lemon Soup

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recipe by Nicky's Kitchen Sanctuary http://kitchensanctuary.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    214
based on 5 ratings

Simple to make, and you can really add whatever veg you’ve got lying about. I had some sweet potatoes in the cupboard, which are always great in soup as they add a silky sweetness and also help to thicken the soup. Carrots, butternut squash, parsnips or peppers would also be good. Gluten-free and vegan.

recipe updated Jun 20, 2018

Ingredients

  • Olive oil spray icon
    Olive oil spray
    as needed
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    6g
  • Sweet potato icon
    Sweet potato
    200g
  • Ground cumin icon
    Ground cumin
    1g
  • Paprika icon
    Paprika
    1g
  • Canned chickpeas icon
    Canned chickpeas
    400g
  • Vegetable stock icon
    Vegetable stock
    900ml
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Lemon icon
    Lemon
    58g

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Stick blender
  • kCook icon Saucepan

Step preview

  1. Prep and set aside onion: diced
  2. Prep and set aside garlic clove: crushed
  3. Prep and set aside sweet potato: peeled & diced
  4. Prep and set aside canned chickpeas: drained & rinsed
  5. Prep and set aside lemon: juice of
  6. Get a clean saucepan
  7. Add olive oil spray
  8. Add prepared onion
  9. Cook for approx 4min on low heat
  10. Add prepared garlic clove
  11. Cook for approx 1min
  12. Add prepared sweet potato
  13. Add ground cumin
  14. Add paprika
  15. Add prepared canned chickpeas
  16. Add vegetable stock
  17. Add salt & pepper
  18. Simmer for 25min and turn off heat
  19. Blend with stick blender until smooth
  20. Add prepared lemon
  21. Stir
  22. Serve
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