Brothy Chickpea Soup Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Brothy Chickpea Soup Recipe

NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 24%
CARBS 39G49% OF CAL
8G FIBER0G ADDED10G INTRINSIC21G OTHER10G TOTAL SUGAR
FAT 14G39% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A lemony chickpea soup infused with fennel, cumin, coriander, and sumac, finished with fresh herbs and olive oil. A warming, aromatic vegetarian soup with subtle spice that's naturally vegan and gluten-free.

mainmiddle easternsoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup dry chickpeas, soaked 8-24 hours (or sub 2 14-ounce cans, drained)
  • 2 tablespoons olive oil
  • 1 white or yellow onion, diced.
  • 1 extra-large fennel bulb,chopped ( about 2 cups)
  • 1 cup celery, chopped
  • 4 garlic cloves, rough chopped
  • 4 cups veggie broth
  • 2 cups water
  • 1-2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 2 teaspoons sumac (optional)
  • 1 teaspoon dried thyme or dill
  • 2 bay leaves
  • —–
  • 2-4 tablespoons lemon juice
  • Pinch of chili flakes, aleppo or Urfa Biber (Turkish Chili Flakes)
  • Garnish: fresh dill or flat-leaf parsley ( or both- even better), olive oil or zhoug sauce.
PREP
15M
SODIUM
1376MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.