Soup season 🙌🏻
This lemony chickpea soup recipe can be made into a vegan creation by omitting the chicken and putting extra chickpeas in and subbing veggie broth to cover all diets in the house. 🍋🥘
Lemon chickpea soup:
1 rotisserie chicken shredded
2 teaspoon salt
2 teaspoon ground turmeric
3 tsp teaspoon ground cumin
1 tsp ground black pepper
3 Tbsp olive oil
2 onion, chopped
6 celery rib, chopped
8 cloves garlic, minced
2 tsp grated fresh ginger (or powdered ginger)
2 bay leaves
6 cups veggie stock (can use chicken) zest from one lemon
5 Tbsp lemon juice
2/3 c basmati rice
2 15-ounce can chickpeas, drained
Cilantro or parsley for garnish
In a large bowl, add salt, turmeric, cumin, and black pepper and toss with shredded chicken. Heat olive oil in a large stock pot and sauté onions, celery, garlic, ginger: Add the chopped onion and celery to the pot. Sauté until lightly browned, about 5 to 6 minutes. Add the garlic and ginger and cook a minute more.
Add chicken, stock, bay leaves, lemon zest, then simmer: Add the chicken pieces back to the pot. Add the stock, bay leaves, lemon zest strips. Bring to a simmer and simmer for 15 minutes.
Add rice, chickpeas, lemon juice, simmer: Add the rice, chickpeas, and lemon juice. Bring to a simmer and cook for 20 minutes, until the rice is cooked through.
Add salt pepper to taste. Garnish with cilantro or parsley to serve.