Lemon Chickpea Soup

I love this lemony soup with spinach and chickpeas and often eat several bowls at a time. It’s filling, refreshing, and of course, vegan. Not to mention cheap.


Estimated cost: $6 for 5 servings ($1.20 per serving)

  • 1 fresh lemon, juice and zest
  • 4 cups fresh spinach
  • 2 large carrots, chopped
  • 3 celery stalks, chopped
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • Fresh parsley chopped, about 1/2 cup
  • 6 cups Vegetable broth or some bouillon cubes dissolved in water
  • 1 can chickpeas or other beans
  • 1 tsp dried thyme
  • 1 T Goya seasoning or garlic powder for extra flavor
  • 1 tsp black pepper
  • Salt to taste


  1. Dice carrot, celery, and onion (about medium dice). Mince the garlic and roughly chop the parsley.
  2. Heat a little bit of olive or vegetable oil in a large saucepan. Add onion, carrot, and celery (the mirepoix) and saute until beginning to soften, about 5-6 minutes. Add the garlic, saute 1 or two more minutes. Add parsley and thyme.
  3. Add the vegetable broth (or, 6 cups of water with a large cube of vegetable broth dissolved in). Add some salt and pepper, to taste. Bring to a boil, then reduce the heat to medium-low to a simmer.
  4. Drain, rinse and add the chickpeas. Add the juice and zest of one lemon.
  5. Continue to simmer until the vegetables are tender. Once the vegetables are done, add the spinach and wilt for one or two minutes.
  6. Remove from heat. Adjust for seasoning, and add a little more fresh lemon. Serve hot. Enjoy!
  7. Optional: add rice or orzo along with the broth, bring to a boil, then reduce heat and simmer until the rice is cooked.

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