Soup: United States – Sumac Lemon Chickpea and Greens Soup

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil
1 medium onion (about 5 oz / 150 g), finely chopped
2 garlic cloves, thinly sliced
1 small celery stalk, diced (optional)
1 tsp ground cumin
1 / 2 tsp ground coriander
1 / 4 tsp ground turmeric (optional)
1 / 2 tsp Aleppo pepper or mild red pepper flakes
1 tbsp (15 g) tomato paste
4 cups (1 L) low-sodium chicken or vegetable broth
1 (15 oz / 425 g) can chickpeas, drained and rinsed
1 small waxy potato, peeled and 1 / 2-inch diced (about 5 oz / 150 g)
1 bay leaf
2 packed cups (about 3.5 oz / 100 g) chopped tender greens (spinach, chard leaves, or baby kale)
1 tsp ground sumac, plus more to finish
Zest of 1 lemon
3 tbsp (45 ml) fresh lemon juice
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh mint (or dill)
Kosher salt and freshly ground black pepper, to taste
Extra olive oil and lemon wedges, for serving

Instructions

Heat olive oil in a pot over medium heat. Add onion and celery with a pinch of salt; cook until translucent, 5–7 minutes. Stir in garlic and cook 30 seconds.
Add cumin, coriander, turmeric, and Aleppo pepper; toast 30 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes until slightly darkened.
Pour in broth, add chickpeas, potato, and bay leaf. Bring to a boil, then reduce to a gentle simmer and cook 12–15 minutes until potato is tender.
Stir in the greens and simmer 2–3 minutes until just wilted and bright.
Remove from heat. Stir in sumac, lemon zest and juice, parsley, and mint. Season generously with salt and black pepper; adjust lemon and spice to taste.
Ladle into bowls. Finish with a light drizzle of olive oil, a pinch of sumac, and serve with lemon wedges.