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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
