Lemon Chickpea Soup
Creamy-without-cream chickpea soup brightened with lemon, dill, and spinach — a little tahini blended into the broth does all the work.
Overview
Ingredients
Equipment
- Large pot
- Blender
- Ladle
Method
Sauté the scallions
Heat olive oil in a large pot. Add scallions, salt, and pepper and cook for about 2 minutes.
Simmer the chickpeas
Add 3 cups broth and 1 2/3 cups chickpeas. Simmer uncovered for 15 minutes.
Blend the purée
Blend the remaining broth, chickpeas, and tahini until creamy.
Combine
Stir the purée into the soup and simmer for 2 minutes.
Wilt the spinach
Add spinach, dill, and lemon juice and stir until the spinach wilts.
Finish
Finish with olive oil, lemon, and red pepper flakes.
Tips
Nutrition
Storage
Frequently asked
Can I use dried chickpeas?+
Absolutely — about 1 1/4 cups dried chickpeas, cooked, replaces the 3 cups canned.
Can I make it ahead?+
Yes — it holds well for a few days; add the spinach and lemon when reheating for the freshest taste.
Other greens?+
Baby kale or chopped chard work in place of the spinach — give harder greens an extra minute in the pot.
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