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Chickpea Spinach Lemon Soup
Chickpea spinach lemon soup combines tender beans, small pasta and fresh greens in a light broth. Lemon and dill give the finish a bright character. The chickpeas should remain distinct while the pasta provides a modest amount of body.
🌿 Vegan 🥗 Vegetarian
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use fully cooked chickpeas and choose a small pasta shape suited to spoon eating. Wash and drain spinach well. Lemon juice is measured because the acidity of individual fruit varies.
Cook the carrot and onion base before simmering chickpeas and pasta. Add spinach near the finish so it wilts without prolonged boiling. Taste lemon and salt after pasta has absorbed some broth.
If the pot becomes thick during holding, the pasta is continuing to absorb liquid. Prepare pasta separately for planned storage. A dull green colour often reflects spinach added too early.
About This Recipe
Chickpea spinach lemon soup combines tender beans, small pasta and fresh greens in a light broth. Lemon and dill give the finish a bright character. The chickpeas should remain distinct while the pasta provides a modest amount of body.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Soup saucepan
- ✓ Knife and board
- ✓ Ladle
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Preparation: Cook onion and carrot in olive oil until tender, then add garlic and cumin for the final minute.
- Flavour base: Add chickpeas and stock and simmer 12 minutes so the legumes flavour the broth.
- Main cook: Crush one ladle of chickpeas against the pan and stir them back to create light body.
- Simmer and check: Add pasta and cook to al dente, allowing for another minute of carry-over cooking.
- Texture and balance: Fold in spinach just until wilted, then remove from heat immediately.
- Finish and serve: Add lemon and dill, correct seasoning and serve while the spinach stays bright.
Chef Notes & Tips
Crushing only a small portion of chickpeas thickens the broth while preserving texture.
Ingredient choices: Use fully cooked chickpeas and choose a small pasta shape suited to spoon eating. Wash and drain spinach well. Lemon juice is measured because the acidity of individual fruit varies.
Cooking control: Cook the carrot and onion base before simmering chickpeas and pasta. Add spinach near the finish so it wilts without prolonged boiling. Taste lemon and salt after pasta has absorbed some broth.
If something goes wrong: If the pot becomes thick during holding, the pasta is continuing to absorb liquid. Prepare pasta separately for planned storage. A dull green colour often reflects spinach added too early.
Ingredient Substitutions
- ↔ Use rice instead of pasta; chard can replace spinach but needs 3–4 minutes more cooking.
Food Safety & Doneness
Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C.
Serving & Plating
Serve promptly with dill and a balanced share of pasta and beans. Add extra hot stock only after checking the final seasoning.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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