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Creamy chickpea soup with spinach, dill and a drizzle of olive oil in a white bowl on a blue background.
Dinner · Mediterranean

Lemon Chickpea Soup

Half-blitzing the chickpeas with tahini turns the broth thick and creamy without any cream. The rest stay whole, so every spoonful still has some bite. Lemon and dill go in last, which keeps them bright.

Quick facts

35 min(10 prep, 25 cook)

4 servings

  • Vegetarian
  • Vegan
  • Dairy-free

Contains: Sesame, Wheat

Step 0

Get it all out

Tick things off as they hit the counter.

  • 2 tbsp extra-virgin olive oil, plus more for serving
  • 1 bunch scallions, chopped
  • ¾ tsp sea salt, plus more to taste
  • black pepper, freshly ground, to taste
  • 4 cups vegetable broth
  • 2 cans chickpeas, 15 oz each, drained and rinsed (about 3 cups)
  • 2 tbsp tahini
  • 2 cups fresh spinach
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh lemon juice

For serving

  • lemon wedges, to tasteoptional
  • red pepper flakes, to tasteoptional
  • pita bread, a vegan one, with no milk or honey on the label, to tasteoptional
Then

Let 'em cook

Tap Done as you go. Each step lists what goes in.

  1. 1

    Pour 2 tbsp of olive oil into a big soup pot set on the stove at medium. Warm it until it shimmers, about 1 minute.

    • 2 tbsp extra-virgin olive oil
  2. 2

    Toss in the scallions with ¾ tsp salt plus a few grinds of black pepper. Stir and cook for about 2 minutes, until the green parts look soft yet stay vivid.

    • 1 bunch scallions
    • ¾ tsp sea salt
    • black pepper
  3. 3

    Pour in 3 cups from the broth, then 1 can of the chickpeas. Leave the lid off and let it come up to a gentle bubble, about 4 minutes. Keep it at a steady simmer, with small bubbles breaking the surface, for 15 minutes, until the broth has cooked down a little.

    • 4 cups vegetable broth
    • 2 cans chickpeas
  4. 4

    While the pot bubbles, put the remaining 1 cup broth, the second can of chickpeas and 2 tbsp tahini into a blender jar. Blend until completely smooth and creamy, with no whole chickpeas left.

    • 4 cups vegetable broth
    • 2 cans chickpeas
    • 2 tbsp tahini
  5. 5

    Stir the blended mixture into the pot. Turn the heat to low and let it bubble gently for 2 more minutes, until the soup is hot, thick and creamy.

    • 4 cups vegetable broth
    • 2 cans chickpeas
    • 2 tbsp tahini
  6. 6

    Stir in the spinach, dill and lemon juice. Keep stirring until the leaves go limp and dark green, about 1 minute.

    • 2 cups fresh spinach
    • 2 tbsp fresh dill
    • 2 tbsp fresh lemon juice
  7. 7

    Taste the soup and add more salt and black pepper until it tastes right to you.

    • ¾ tsp sea salt
    • black pepper
  8. 8

    Ladle the soup into bowls. Top each bowl with a drizzle of olive oil. Add a squeeze from a lemon wedge, a pinch of red pepper flakes and pita on the side, if using. Put leftovers in the fridge within 2 hours.

    • 2 tbsp extra-virgin olive oil
    • lemon wedges
    • red pepper flakes
    • pita bread