Chickpea and Lemon Soup

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recipe by Nicky's Kitchen Sanctuary

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 4 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.

Inspired by:

recipe updated Mar 19, 2020


  • Onion icon
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Sweet potato icon
    Sweet potato
    200 g (about 1)
  • Canned chickpeas icon
    Canned chickpeas
    400 g (about 1)
  • Lemon icon
    1 (about 58 g)
  • Olive oil spray icon
    Olive oil spray
    as needed
  • Ground cumin icon
    Ground cumin
    ½ tsp (about 1.05 g)
  • Paprika icon
    ½ tsp (about 1.07 g)
  • Vegetable stock icon
    Vegetable stock
    900 ml (about 900 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)


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

Step preview

  1. Add olive oil spray and onion to a clean saucepan
  2. Cook - approx 4 min, low heat
  3. Add garlic clove to the saucepan
  4. Cook - approx 1 min
  5. Add sweet potato, ground cumin, paprika, canned chickpeas, vegetable stock and salt & pepper to the saucepan
  6. Simmer and turn off heat - 25 min
  7. Blend with stick blender until smooth
  8. Add lemon to the saucepan
  9. Stir
  10. Serve
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