Chickpeas, also called garbanzo beans, are a great source of fiber and protein. Combined with lemon juice, lentil thickener, chicken broth, and other ingredients, this is a hearty chickpea soup with a delicious broth.
Homemade chicken stock (made with Onion, Garlic, and Ginger)
Thickener: Pigeon pea lentils, Celery
Apple cider vinegar
For the soup base, start with chicken stock (homemade is better than store-bought) and thicken it a bit with puréed well-cooked lentils and celery.
Add cooked chickpeas (homemade is better than canned), vegetables of your choice (e.g., diced carrots, celery, red pepper, and peas) and let it cook for a while to let the flavors combine.
Add the herbs (the key is getting the right amount of tarragon — it ties the lemon and chickpea flavors together magically). Balance the salt and acid to intensify the flavors. Add a handful of spinach at the end and let it cook down for a few minutes.