Chickpea soup with lemon

This is a simplified version of a recipe I found on Kalyn’s Kitchen. I’m thinking about skipping the bullion cube and replacing it with cumin, especially since I completely forgot the bullion cube the second time and noticed little difference. 🙂 Nutrition data here.

 

 

Ingredients (except salt, pepper and olive oil)

• 1 can of chickpeas (approximately 400g)
• 1 chicken boullion cube (replace with celery)
• 1 yellow onion
• 1 garlic clove
• Some lemon juice

Kitchen utensils 

• Chef’s Knife
• Saucepan
• Cutting board
• Immersion blender
• Ladle

Instructions

1. Put 2 cups (500ml) of water with a the bullion cube in it, to a boil.
2. While waiting for the water to boil, chop the onion and garlic. 
3. Drop onion, garlic, salt and pepper into the saucepan.
4. Let it cook for 5 minutes, stir occasionally.
5. Serve in a bowl and pour olive oil and lemon juice on top.