Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook them beforehand since this recipe is designed to be a quick 30-minute meal.

How long will this soup keep in the fridge?

It stays fresh in an airtight container for up to 4 days. You may need to add a splash of water when reheating as the chickpeas soak up broth.

Hearty Lemon and Turmeric Chickpea Vegetable Soup

Name: Hearty Lemon and Turmeric Chickpea Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 tbsp olive oil; 1 large yellow onion, diced; 2 stalks celery, chopped; 2 medium carrots, sliced; 3 cloves garlic, minced; 1 tsp ground turmeric; 1 tsp fresh ginger, grated; 15 oz canned chickpeas, drained and rinsed; 4 cups vegetable broth; 2 cups kale, chopped; 0.5 unit lemon, juiced; 1 tsp sea salt

When the weather starts to cool down, I always find myself craving a bowl of soup that feels substantial but doesn't weigh me down. This chickpea vegetable soup has become my go-to recipe because it relies on pantry staples I usually have on hand anyway. The combination of earthy turmeric and zesty lemon gives the broth a beautiful golden hue and a brightness that keeps the dish from feeling too heavy.

I learned early on that the secret to a good vegetable soup is building layers of flavor before you add the broth. Don't rush the process of sweating the onions, carrots, and celery; letting them soften and release their sweetness makes all the difference. I like to add a handful of kale or spinach right at the end so it keeps a bit of texture rather than wilting into nothing. It smells incredible while it simmers—the garlic and ginger start to mellow out, filling the kitchen with an aroma that feels like a fresh start to the week.

This soup is also surprisingly good for meal prep. I often make a double batch on Sunday and store it in glass containers for easy lunches. It seems to taste even better on the second day after the spices have had time to really settle into the chickpeas. Serve it with a thick slice of crusty sourdough if you are feeling extra hungry, or just enjoy it on its own with a little sprinkle of fresh parsley.