A very simple soup. Chickpeas and vegetables perked up with plenty of lemon and fresh dill. It's super bright and flavorful. Most of the ingredients are probably in your fridge and pantry right now. I served it over brown rice for dinner. Vegetable stock maybe used to keep things vegetarian.
Grab a pound of kirby cucumbers while you're at it and use the rest of the dill to make pickles.
Chickpea Vegetable Soup with Lemon + Dill
1 tsp olive oil
1 small yellow onion, diced
1 carrot, peeled, diced
2 celery stalk, diced
3 cloves garlic, peeled, minced
1/4 teaspoon red chile flakes
1 quart chicken stock
1 14 oz tin chickpeas, rinsed, drained
1/2 bunch lacinato kale, chopped
1/4 cup chopped fresh dill
juice of 1 lemon
s + p
In a pot, heat oil over medium heat. Add onion, carrots, celery, garlic, chile flakes. Cooking, stirring frequently, until vegetables are aromatic and glossy, about 5 minutes. Add stock. Simmer until vegetables are tender, about 10 minutes. Add chickpeas, kale, dill and lemon juice. Season with salt and pepper. Serve hot.