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Charred Lemon Brothy Beans

A cozy, weeknight-friendly soup made with charred lemon, fragrant broth, and tender garbanzo beans, perfect for simple dinners or make-ahead lunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Protein
  • 1 can garbanzo beans (chickpeas), drained and rinsed
Broth
  • 4 cups vegetable broth
Produce
  • 1 lemon
  • 1 onion, chopped
  • Fresh herbs (such as parsley or cilantro) for garnish
Aromatics
  • 2 cloves garlic, minced
Oil & Seasoning
  • 1 teaspoon olive oil
  • Salt and pepper, to taste

Method
 

Preparation
  1. In a large pot, heat 1 teaspoon olive oil over medium heat, then add chopped onion and minced garlic; sauté until softened.
  2. Squeeze juice from the charred lemon into the pot and add the lemon halves to infuse more flavor.
Cooking
  1. Pour in the 4 cups vegetable broth and bring the mixture to a gentle simmer.
  2. Add the drained and rinsed garbanzo beans, then season with salt and pepper to taste.
  3. Simmer for 15-20 minutes so the broth absorbs the lemon and aromatics.
  4. Remove the lemon halves, taste the broth, and adjust salt and pepper as needed.
Serving
  1. Serve hot, garnished with chopped fresh parsley or cilantro.

Notes

Char the lemon on a hot skillet or grill for 2–3 minutes per side for best smoky flavor. Keep the simmer gentle to avoid breaking down the beans too much. Taste before serving and add small pinches of salt to build flavor slowly. Store leftovers in an airtight container in the fridge for up to 4 days. For a make-ahead idea, warm gently on the stove and finish with fresh herbs.