Lemony Chickpea Soup Recipe
This lemony chickpea soup is so warming and flavorful! The broth is infused with fennel bulb and sumac, then drizzled with olive oil, and sprinkled with fresh herbs. Vegan and Gluten-free.
How to Make the Best Lemony Chickpea Soup
This lemony chickpea soup is the perfect warming meal for chilly days when you crave something both nourishing and deeply flavorful. The combination of tender chickpeas, aromatic fennel, and a bright hit of lemon creates a soup that’s satisfying yet surprisingly light. The Middle Eastern spices—cumin, coriander, and sumac—infuse the broth with layers of warmth and complexity.
What makes this soup truly special is its versatility. It’s naturally vegan and gluten-free, making it an excellent choice for gatherings with mixed dietary needs. The fennel adds a subtle anise-like sweetness that pairs beautifully with the earthy chickpeas, while the lemon juice added at the end brightens everything up and brings all the flavors together.
Don’t skip the finishing touches—a generous drizzle of good olive oil and plenty of fresh herbs transform this from a simple soup into something restaurant-worthy. Serve it alongside warm pita bread for dipping, or ladle it over quinoa or farro for a heartier meal.
Lemony Chickpea Soup
This lemony chickpea soup is so warming and flavorful! The broth is infused with fennel bulb and sumac, then drizzled with olive oil, and sprinkled with fresh herbs. Vegan and Gluten-free.
Ingredients
Soup Base
Seasonings
Finishing
Instructions
Prepare Chickpeas
- If using dry beans, soak in a big bowl of water for 8 to 24 hours.
Cook the Soup
- In a large dutch oven or heavy-bottomed pot, heat oil over medium-high heat. Add onion and sauté 5 minutes, stirring. Add fennel, celery and garlic, lower heat to medium and cook 3-4 more minutes until fragrant.
- Add broth, water, chickpeas, salt, cumin, coriander, optional sumac, bay leaves, and dried thyme. Cover, bring to a boil, then simmer gently on medium-low for 25-35 minutes, or until chickpeas are tender.
- Add 2 tablespoons lemon juice and taste. If it tastes bland, it needs salt. Add the optional chili flakes.
Serve
- Divide among bowls and garnish with olive oil (or zhoug) and a generous amount of fresh herbs. Serve with pita bread or crusty bread, or ladle over a bowl of cooked grains like quinoa.
Notes
- If using canned chickpeas, reduce cooking time to about 15-20 minutes.
- Sumac adds a tangy, lemony flavor that complements the dish beautifully—highly recommended if you can find it.
- This soup keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.
