chickpea puree:

15 oz. can chickpeas, drained and rinsed
1/2 milk or plant-based milk
1/4 cup nutritional yeast
1 tbsp. white miso or tahini
zest and 2 tbsp. juice from 1 lemon (save 1 tbsp. for next step)
1 tsp. salt
pepper to taste

  • blend in food processor until smooth
  • adjust salt as needed

soup:

1/4 cup olive oil
12 baby carrots, thinly sliced
1 onion, finely chopped
salt

  • heat oil in dutch oven, then saute carrots and onion for 8-10 minutes
  • season with salt and pepper, deglazing with broth if needed

5 cloves garlic, minced
2 tbsp. tomato paste
2 tsp. oregano
1 tsp. coriander
1/4 tsp. red pepper flakes

  • add garlic and cook for 2 minutes, stirring frequently
  • stir in tomato paste and spices and cook for 1-2 minutes, stirring frequently, until the tomato paste darkens

1/3 cup white rice, rinsed
15 oz. can chickpeas, drained and rinsed
salt and pepper, to taste
4 cups water or broth
1/2 bunch fresh dill, stemmed and chopped

  • add rice, toss to coat, and cook for 1 minute, deglazing pan with broth if needed
  • add chickpeas, 1/4 tsp. salt, and pepper to taste, and toss to coat
  • add broth and dill, then bring to a boil
  • cover and reduce to a simmer for 15 minutes

3-5 oz. baby spinach, roughly chopped
1 tbsp. lemon juice
1/2 bunch fresh dill, stemmed and chopped

  • remove soup from the heat and add chickpea puree and remaining ingredients
  • adjust salt/pepper and lemon juice to taste

source: https://rainbowplantlife.com/lemony-chickpea-soup/