Chickpea and Lemon Soup is a simple dish that is perfect to incorporate into your daily life. The chickpeas provide protein and fibre, while the touch of lemon provides freshness that complements the flavors of the dish, achieving a balanced result. It is an example of how Mediterranean cuisine, with humble ingredients and simple techniques, can provide complete, nutritious meals within reach of any home.
In addition to its nutritional properties, this soup is a versatile recipe in the home kitchen. The combination of vegetables such as onions, leeks and garlic with the tenderness of the chickpeas and the freshness of the lemon produces a broth that is light but with enough texture to serve as a main dish. Preparation is flexible, as you can choose to cook more traditional using dried legumes or reduce the time using already cooked chickpeas, without losing flavor or texture.
In addition, it is a recipe that adapts to different eating styles. Since they contain no ingredients of animal origin, they are essential for those on vegetarian diets, and their simplicity allows anyone, even with little experience in the kitchen, to prepare them easily. The combination of aromas and textures make this soup a practical and healthy choice, suitable for family meals and individual dishes.
Greek chickpea and lemon soup recipe
To prepare this soup for four people, you need 500 grams of chickpeas, a leek, a medium onion, a clove of garlic, carrots, bay leaves, tahini, extra virgin olive oil, salt, pepper, and the juice of a lemon or two. Optionally, fresh dill can be added when serving to add a touch of freshness.
The first step is to prepare the hummus. If used dry, it is recommended to leave them in water for several hours until they are soft and can be cooked evenly. After this soaking, they are cooked in clean water for a few minutes, removing impurities that rise to the surface and changing the liquid for a clearer, lighter broth. This preparation ensures that the chickpeas maintain their shape and texture at the end of cooking.
During cooking, the aromatic base for the soup is prepared. Heat olive oil in a pot and fry the garlic for a short moment, then remove it before it browns too much. Next, add the finely chopped onions and leeks, and let them cook until they become soft and fragrant. Once soft, add the chickpeas and grated carrots, and mix gently until the flavors are integrated without losing texture.
Add hot water to cover the chickpeas and cook over medium-low heat until the flavors blend and the beans are tender. While cooking, adjust salt and pepper to taste, and at the end add more olive oil and the juice of half a lemon, stirring carefully to give a certain consistency to the broth and prepare the tahini cream base.
Finally, a tahini and lemon emulsion is prepared, mixing the two ingredients with a little warm water, stirring until a smooth and creamy consistency is obtained. Add a ladle of hot broth to this mixture, mix well and then pour it back into the bowl, mixing gently until the soup is homogeneous and smooth. It is served hot with a little olive oil and some fresh dill leaves to add color and aroma.