- Prep-time: / Ready In:
- Makes 6½ cups
- Serving size: 1½ cups
- Print/save recipe
With chickpeas, lemon, and tahini, this nourishing soup echoes the bright, creamy flavors of hummus in cozy soup form—perfect when you’re under the weather or simply want something quick and comforting. Thanks to canned chickpeas, it comes together quickly and is on the table in 30 minutes. Tahini adds richness, thyme brings a savory herbal note, and lemon zest and juice keep it vibrant. You can substitute any hearty green, such as spinach or chard, for the kale.
For more inspiration, check out these tasty ideas:
Ingredients
- 2 to 3 lemons
- 4 cups low-sodium vegetable broth
- 2 15-oz. cans no-salt-added chickpeas, rinsed and drained (3 cups)
- 2 tablespoons tahini
- 6 cloves garlic, minced
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- ⅛ teaspoon sea salt
- 4 cups chopped kale
- 2 tablespoons pure maple syrup
Instructions
- Remove 2 teaspoons zest and squeeze ½ cup juice from lemons; reserve zest for serving. In a 6-quart Dutch oven combine lemon juice and the next seven ingredients (through salt). Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes.
- Using an immersion blender, blend soup until partially blended but still with large chunks. (Or transfer 2 cups soup to a regular blender; cover and blend until very smooth. Return to Dutch oven.)
- Stir in kale and maple syrup. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes or until kale is wilted. Top servings with lemon zest.
Nutritional Information:
Per serving (1½ cups): 289 calories, 47 g carbohydrates, 11 g protein, 7 g total fat, 1 g saturated fat, 0 g cholesterol, 230 mg sodium, 11 g fiber, 11 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(5 from 2 votes)This is a super quick and simple yet and delicious make. Very Ottolenghi Style. I used preserved lemons and also added some cumin. Highly recommended. We will make it again.
This is sooo yummy! All the flavors meld so well and my family loves lemons. I didn't have two cans of chick peas so I used one chick and one cannellini. I'm sure the 2 cans chick peas would have been richer, but it worked out fine. This is a quick, easy soup and I love it when fast and fabulous collide. I'll definitely make it again.
The photo looks like it shows some noodles? Should we add noodles?
I thought the same, but on closer look I realized that was the lemon zest.
Sounds yummy! Photo seems to show some chickpeas not blended. Do you save some out whole?
Delicious!!!