Chickpea Vegetable Soup with Lemon and Dukkah, gluten-free
This Chickpea Vegetable Soup with Lemon and Dukkah tastes like liquid gold and is my all-time favourite vegetarian soup. It's hearty, healthy, gluten-free, and dairy-free, with an explosion of flavour. Best of all, it will fill and warm you to the core, without weighing you down, and the addition of dukkah adds texture and another level of flavour, so what's not to love? Let's begin.
Why You'll Love this Chickpea Vegetable Soup with Lemon and Dukkah
It's cheap (cost-effective), easy and the perfect emergency meal.
It's wholesome and flavourful and filled with fresh vegetables and chickpeas.
It's a one-pot recipe which means there is minimal cleanup and it's easy to cook.
It takes 25 minutes to cook which makes it a great weeknight dinner option.
It's perfect for lunch especially when cooked as part of your weekly meal prep. Simply store each serving in glass jars in the refrigerator and it lasts for 7 days.
It's gluten-free, dairy-free and vegan.
Watch How to Make It
Helpful Tips
Vegetable Stock or Bone Broth: Using a home-made stock is preferable but not a necessity, however, if you are not vegetarian or vegan, I would recommend using a bone broth as it contains amino acids (great for digesting food), calcium, iron, and potassium and can be a very flavourful addition. This is one I choose to add Gevity Bone Broth Body Glue for overall health.
Choice of Vegetables: There are a few vegetables I would suggest not leaving out and that would include carrots, zucchini, and corn. However, the cauliflower can be swapped with potatoes and the spinach can be swapped with celery stalks and celery leaves or kale.
Lemon Juice: Please only use fresh lemon juice and not store-bought, pre-packaged lemon juice. Approximately 1/4 cup of lemon juice is added to this soup which makes it tangy, but that is the appealing part.
Dukkah: Any dukkah can be used. I have added my favourite which is Pistachio by Table of Plenty
Chickpeas: I use organic canned chickpeas that I rinse well and drain, however, if you prefer to use dried chickpeas, I suggest cooking them first and then adding them to the soup as per instructions.
Storing and Meal Prep
I always make a big pot of gluten-free Chickpea Vegetable Soup with Lemon and Dukkah, as we love leftovers. We could eat it for lunch the following day or make enough as part of our weekly lunch meal prep.
Add any leftovers to an air-tight container and keep it all week, OR
Place lunch-size servings into air-tight containers or glass jars to take to work and heat in the microwave.
If you want to freeze the soup, do not add the spinach leaves or lemon as the spinach will be sludgy, and the freshness of the lemon will fade. Add these once defrosted and ready to reheat.
Other Soup Recipes
Chickpea Vegetable Soup with Lemon and Dukkah
Serves 4
Prep 15 minutes
Cooks 25 minutes
INGREDIENTS
Vegetables:
4 garlic cloves, sliced
1 brown onion, diced
1 large carrot, diced
1 zucchini, diced
1 corn, cut off the cob
3 silverbeet leaves and stalks, sliced
¼ cauliflower, roughly chopped
400g can chickpeas, rinsed and drained
Soup:
3 tablespoons extra virgin olive oil
5-6 cups of vegetable stock (optional to use bone broth)
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon cayenne pepper
½ teaspoon turmeric
¼ cup rosemary leaves, chopped
¼ cup fresh dill, finely chopped
¼ cup fresh parsley, finely chopped
Juice from 1 large lemon
Sea salt and pepper
Garnish:
Extra virgin olive oil
Dukkah (preferably pistachio)
INSTRUCTIONS
1. Slice and dice the vegetables: Prepare the vegetables. Place into a pot with the extra virgin olive oil, the onion, garlic, carrot, zucchini, cauliflower, corn, and silverbeet stalks (the leaves are added at a later stage).
2. Sauté: Sauté the vegetables, over high heat for 5 minutes, until fragrant, and season with sea salt and pepper.
3. Add chickpeas, stock, and spices: Add the cumin, coriander, cayenne pepper, and turmeric. chickpeas, vegetable stock, and rosemary. Bring to a boil, then reduce to simmer for 15 minutes.
4. Finish the soup: Add the spinach leaves, parsley, dill, and lemon juice and simmer for a final 5 minutes.
5. To serve: Ladle in bowls, top with a drizzle of extra virgin olive oil, and garnish generously with dukkah.
MEAL PREP MEAL
Allow to cool and divide between microwave-safe containers. Store in refrigerator for up to 7 days. To heat, microwave for 3 minutes.
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Recipe and Photography by Margaret Pahos for @CreateCookShare
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