Lemony Chickpea Soup – Nourishing & Bright
There's something deeply comforting about a soup that feels like sunshine in a bowl. This lemony chickpea soup is one of those quiet, nurturing recipes that comes together with everyday ingredients and leaves you feeling a little more grounded, a little more whole.
It's creamy without cream. Rich without heaviness. And it's made to support you – whether you're easing into a slower season, or simply need a meal that feels like a deep breath.
🛒 Ingredients
⅓ cup (65 to 70g) long-grain white rice
¼ cup (56g) extra virgin olive oil
4 medium carrots, finely chopped
1 large yellow onion, finely chopped
Kosher salt and freshly cracked black pepper
2 (15-ounce / 425g) cans chickpeas, divided
¾ cup (12g) fresh dill (no thick stems), chopped and divided
5 cloves garlic, finely chopped
2 tablespoons tomato paste
2 teaspoons dried oregano
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼ to ½ teaspoon red pepper flakes (optional, for a little kick)
4 cups (960 mL) vegetable broth
3 ounces (85g) baby spinach or baby kale
½ cup (120 mL) unsweetened plant-based milk (oat or lite coconut)
1 large lemon, zested + 3 to 4 tablespoons lemon juice
¼ cup (20g) nutritional yeast
1 tablespoon white miso paste
👩🍳 Instructions
Rinse the rice in a fine-mesh sieve until the water runs mostly clear. Set aside to drain.
Drain and rinse both cans of chickpeas. Set one can aside, and place the other in a blender or food processor.
In a large pot or Dutch oven, warm the olive oil over medium heat. Add chopped carrots and onion with a pinch of salt. Let them soften and get golden — about 10 minutes.
Stir in the garlic. Cook for 2 minutes. Add tomato paste, oregano, coriander, turmeric, and red pepper flakes. Stir to deepen the color and flavor.
Stir in the rice, one can of chickpeas, another pinch of salt, and a few cracks of black pepper. Toss to coat.
Add the broth and half the dill. Bring to a boil, then lower heat and simmer (covered) for 15 minutes until rice is tender.
Meanwhile, chop greens. In the blender with the reserved chickpeas, add plant milk, lemon zest, 2 tbsp lemon juice, nutritional yeast, miso, salt, and pepper. Blend until smooth.
Stir chickpea puree into the soup. Add greens and simmer 1–2 minutes until softened.
Off heat, stir in remaining dill and 1–2 tbsp lemon juice. Taste and adjust seasoning.
Serve warm with olive oil drizzle and a lemon wedge on the side.
🌱 Wabi Sabi Note
This soup tastes even better the next day. It’s simple, comforting, and full of flavor — something you can come back to when you want something easy but satisfying.
Try it with:
• Warm sourdough or crusty bread
• A cozy sweater and a slow evening