Chickpea and Lemon Soup with Sumac
A bright, aromatic soup featuring tender chickpeas, zesty lemon, and earthy sumac, ideal for a light meal. This middle eastern-inspired soups (vegetarian) ready in about 35 minutes pairs olive oil, large, chopped onion, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 large, chopped onion
- 1, diced carrot
- 1 stalk, diced celery
- 1 can (15 oz), drained chickpeas
- 4 cups vegetable broth
- 2 tbsp lemon juice
- 1 tsp sumac
- 2 tbsp, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and cook for 5 minutes until translucent.
- Step 2: Add 1 diced carrot and 1 diced celery stalk, cooking for 4 minutes until slightly softened.
- Step 3: Stir in 1 can (15 oz) drained chickpeas and cook for 2 minutes to warm through.
- Step 4: Pour in 4 cups vegetable broth, bring to a gentle simmer, and cook uncovered for 15 minutes.
- Step 5: Remove from heat and stir in 2 tbsp lemon juice and 1 tsp sumac. Season with salt and pepper.
- Step 6: Ladle into bowls and garnish with 2 tbsp chopped parsley just before serving.
Frequently asked questions
How long does Chickpea and Lemon Soup with Sumac take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Lemon Soup with Sumac?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Chickpea and Lemon Soup with Sumac?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Lemon Soup with Sumac for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chickpea and Lemon Soup with Sumac vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
