Lemon Chickpea Soup

Talk about a pantry soup.

Add whatever you want to it. With some mustard and lemon, this feels like a real recipe. Tangy and warm and full of spring, invigorating, but so easy when you are frazzled and exhausted for no reason..

And that vegetable stock. I made it by simmering some vegetable ends and onion peels in a pot for a bit. All those leftovers you have been storing in the back of the freezer..

Time to clean out the freezer.

What else are you doing right now?


  • splash of oil
  • 1 carrot, chopped
  • ΒΌ large onion, chopped
  • 5 asparagus stems, large chop
  • 2 garlic cloves, diced
  • 1 can chickpeas, drained and rinsed
  • 1 spoonful of good dijon mustard
  • 2 cups vegetable stock (homemade from all the weird vegetable ends you are hoarding in the back of the freezer, hopefully)
  • 1 lemon, halved
  • herbs

In a medium hot pot, heat up the oil and sweat through the carrot, onion, asparagus, and garlic for 5-10 minutes until cooked through.

Plop in the mustard, chickpeas, vegetable stock, and the juice of half a lemon (drop in the whole thing) and bring to a boil, down to a simmer. Cook for a little to combine, 5-10 minutes or so.

Season really well.

Plate it, then finish it off with more lemon. And fresh herbs.

Oh, and sourdough (and wine).

May 24, 2021 Comments (0) Soups

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