Mediterranean Lemon-Dill Chickpea Soup
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 soups (vegetarian, gluten-free) ready in about 40 minutes pairs olive oil, medium, diced onion, peeled and diced 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 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
- 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mediterranean Lemon-Dill Chickpea Soup take to make?
Total time is about 40 minutes (15 min prep + 25 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 Mediterranean Lemon-Dill Chickpea Soup?
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 Mediterranean Lemon-Dill Chickpea Soup?
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 Mediterranean Lemon-Dill Chickpea Soup 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 Mediterranean Lemon-Dill Chickpea Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to soups dish. We make it weekly.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
