Lemon Chickpea Soup



An easy soup to make that is flavorful and comforting. It goes well with our Middle Eastern Feast.

1 onion, chopped
2 celery stalks, chopped,
1 1/2 cups of cooked chickpeas
4 1/2 cups of water
2 teaspoons of garlic
1 teaspoon onion powder
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1 Tablespoon dried dill
juice from 1/2 lemon or more to taste
salt to taste

In a large soup pot, dry sauté onions and celery until soft, about 10 minutes. Stir occasionally and add a few tablespoons of water if vegetables start to stick. Add in chickpeas, water, spices, dill and lemon juice. Bring to a boil, reduce heat, cover and simmer for 20 minutes.

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