Chickpea and Lemon Soup with Sumac

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A bright, aromatic soup featuring tender chickpeas, zesty lemon, and earthy sumac, ideal for a light meal. This Middle Eastern soup recipe (vegetarian), ready in about 35 minutes, pairs olive oil, onion, and carrot for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 onion, chopped
• 1 carrot, diced
• 1 stalk celery, diced
• 1 can (15 oz) chickpeas, drained
• 4 cups vegetable broth
• 2 tbsp lemon juice
• 1 tsp sumac
• 2 tbsp fresh parsley, chopped

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Instructions

1. 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.
2. Step 2: Add 1 diced carrot and 1 diced celery stalk, cooking for 4 minutes until slightly softened.
3. Step 3: Stir in 1 can (15 oz) drained chickpeas and cook for 2 minutes to warm through.
4. Step 4: Pour in 4 cups vegetable broth, bring to a gentle simmer, and cook uncovered for 15 minutes.
5. Step 5: Remove from heat and stir in 2 tbsp lemon juice and 1 tsp sumac. Season with salt and pepper.
6. Step 6: Ladle into bowls and garnish with 2 tbsp chopped parsley just before serving.