Lemon Chickpea Soup

Name: Lemon Chickpea Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: ⅓ cup (65 to 70g) long-grain white rice ((see Note 1)); ¼ cup (56g) extra virgin olive oil; 4 medium carrots, (scrubbed and 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 ((½ tsp for a kick)); 4 cups (960 mL) vegetable broth; 3 ounces (85g) baby spinach or baby kale ((can add more, see Note 2)); ½ cup (120 mL) creamy unsweetened plant-based milk, (such as full-fat oat milk or canned “lite” coconut milk); 1 large lemon (zested + 3 to 4 tablespoons lemon juice, divided); ¼ cup (20g) nutritional yeast; 1 tablespoon white miso

Instructions

Prep:20minCook:35min

This chickpea soup is so rich and creamy that no one will believe it's made from plant-based pantry staples. With fresh lemon juice and dill plus a creamy chickpea puree, it’s comforting and rich yet also packed with plant protein and fiber to keep you full!

Updated at: Fri, 15 May 2026 01:01:24 GMT