Lemon-Dill Chickpea Soup

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, protein-packed soup with tender chickpeas, carrots, and lemon-dill broth that’s perfect for a light yet satisfying weeknight dinner. This Mediterranean-inspired soup recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs olive oil, onion, carrots 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 rice, quinoa, or a quick salad. 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

• 1 tbsp olive oil
• 1 medium, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 4 cloves, minced garlic
• 1 can (15 oz), drained and rinsed chickpeas
• 4 cups vegetable broth
• 1, zested and juiced lemon
• 2 tbsp, fresh and chopped dill
• 2 cups spinach

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium onion, diced, 2 carrots, peeled and diced, and 2 celery stalks, diced, and cook for 5-7 minutes until softened and aromatic, stirring occasionally.
2. Step 2: Add 4 cloves garlic, minced, and cook for 1 minute until fragrant. Stir in 1 can (15 oz) drained and rinsed chickpeas, 4 cups vegetable broth, and 1 lemon, zested and juiced, then bring to a gentle simmer.
3. Step 3: Simmer uncovered for 15 minutes to meld flavors, then stir in 2 tbsp fresh chopped dill and 2 cups baby spinach. Cook for 2 more minutes until spinach is wilted and bright green.