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Chickpea and celery lemon soup with whole chickpeas, celery slices and parsley in a light golden broth.
Family Recipe HQ

Chickpea Lemon Soup with Celery (No Tomatoes)

Canned chickpeas, thinly sliced celery, onion, garlic, and rosemary simmer in vegetable broth, then finish with measured lemon juice and parsley. Makes about three modest bowls.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 modest bowls (estimated)
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 1/2 cups celery Loosely measured after thinly slicing, about 3 medium stalks.
  • 1/3 cup yellow onion Diced, about 1/2 small onion.
  • 2 medium cloves garlic Minced.
  • 1/4 teaspoon dried rosemary Lightly crushed between your fingers.
  • 1 15-ounce can chickpeas Drained and rinsed.
  • 2 1/2 cups vegetable broth Preferably low-sodium; check the label if keeping the soup tomato-free.
  • 1 tablespoon fresh lemon juice Plus more only after tasting, in 1-teaspoon additions.
  • 1 tablespoon fresh parsley Chopped.
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon fine salt Use up to this amount, only as needed after tasting.

Equipment

  • 1 3-quart saucepan
  • 1 Knife and cutting board
  • 1 can opener
  • Measuring cups and spoons
  • 1 stirring spoon and ladle
  • 1 small heatproof bowl and fork Optional, for mashing some chickpeas.

Method
 

  1. Prepare the vegetables and beans. Wash the celery, trim the ends, and slice crosswise about 1/8 inch thick. Split particularly wide stalks lengthwise first for smaller pieces. Dice the onion finely, mince the garlic, and drain and rinse the chickpeas. Measure the broth and seasonings. Squeeze the lemon into a small bowl so you can remove seeds and measure the juice.
  2. Warm the oil. Set the saucepan over medium heat. Add the oil and warm for about 1 minute, until it moves easily across the bottom without smoking.
  3. Soften the celery and onion. Add both vegetables and cook for 6–7 minutes, stirring regularly. The onion should become translucent, and the celery should begin to soften. Lower the heat if the edges brown rapidly; the vegetables will finish becoming tender in the broth.
  4. Add garlic and rosemary. Stir in the garlic and crushed rosemary for about 30 seconds, just until fragrant. Keep the garlic moving and add the broth before it browns deeply.
  5. Bring the soup to a simmer. Add the broth, chickpeas, and black pepper. Stir across the bottom to loosen any light golden bits from the vegetables. Allow approximately 3–5 minutes to reach a gentle simmer, adjusting the heat as needed.
  6. Cook until tender. Simmer uncovered for 8–10 minutes with small, steady bubbles, stirring once or twice. Test a larger celery slice and a chickpea. The celery should be tender with a slight bite, and the chickpea hot through and pleasant to eat. If the celery is still firm, continue in 2-minute increments. Give firm chickpeas more time as needed, adding broth or water if evaporation leaves too little liquid.
  7. Finish off the heat. Turn off the burner and stir in 1 tablespoon lemon juice and the parsley. Taste a cooled spoonful containing broth and solids. Add salt in small pinches, up to the listed 1/4 teaspoon if needed. Add extra lemon only 1 teaspoon at a time, stirring and tasting after each addition.
  8. Divide evenly. Stir from the bottom before ladling so each of the three portions receives chickpeas, celery, and broth. Serve with toast or another accompaniment, and offer extra lemon separately for anyone who wants a sharper finish.

Notes

Recipe status: This research-informed recipe has not yet been kitchen-tested by Family Recipe HQ. Times and serving yield are estimates; check the celery and chickpeas for tenderness before finishing.
Timing: About 10 minutes preparation and 20–30 minutes cooking and finishing, or 30–40 minutes total. The card uses the upper estimate. Firmer celery or chickpeas may need longer.
Measurements: Measure celery and onion after cutting. The can’s 15-ounce weight includes its packing liquid; use the drained contents of one can, not 15 ounces of drained chickpeas. Do not add the can liquid on top of the measured broth.
Fuller broth: Optionally lift about 1/3 cup chickpeas into a heatproof bowl, mash with a fork and a spoonful of soup liquid, and return them to the pot. Leave most chickpeas whole. If the soup reduces too much, add warm broth or water in 1/4-cup increments, then taste again.
Using chickpeas cooked from dry: Approximately 1 1/2 cups fully cooked, drained chickpeas can replace the can. Dry chickpeas need separate cooking and cannot be added directly to this short method.
Storage: Refrigerate promptly in shallow containers within 2 hours, or within 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Freeze portions for 2–3 months for best quality, leaving expansion room, and thaw in the refrigerator. Add broth or water as needed, stir, reheat to 165°F, and bring soup to a rolling boil. Pack toast and toppings separately.