I’ve been thinking a lot about the Blue Zones lately. If you’re not familiar, these are the several spots in the world with the largest numbers of centenarians. Researchers attribute this to a few things, but one of the big reasons is diet. And while I’m sort of unconsciously looking ahead to 100, I’m primarily focused on being healthy in the present, so I’ve been cooking quite a bit from the Blue Zones Kitchen cookbook. Today’s recipe for Lemon Dill Chickpea Soup is an adaptation of one of those recipes.
These areas are spread out all over the world—Greece, Japan, the U. S., Sardinia and Costa Rica—and the diets incorporate regional ingredients for the most part. But there are also a few common staples throughout: whole grains, legumes and plants, especially. What I’ve found is that they’re fun to mix and match, which is what I’ve done with this Lemon Dill Chickpea Soup.
In this soup you’ll find legumes, vegetables, herbs and olive oil—all simple prominent ingredients in the Blue Zones. Plus I threw in some turmeric because it’s an antioxidant and helps prevent inflammation, which leads to all kinds of bad things. Plus dill is a good source of calcium and fiber and is just really tasty. The recipe is super easy to make, too. It takes less than an hour and has under 10 ingredients. Plus it’s low-calorie and very nutrient-heavy. Perfect for, say, training for a marathon like I’m doing right now!
If you’re into the chickpeas, you’ll love these recipes, too:
Tell Me What You Think
As always, I’d love to hear your thoughts on this recipe if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Lemon Dill Chickpea Soup
- 1 Tbsp. olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 15 oz. cans chickpeas, drained
- 1 32 oz. box unchicken broth Vegetable broth would work, too.
- 1 Tbsp. turmeric
- Juice from 3 lemons
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup fresh dill, chopped
- Heat oil over medium heat in soup pot or Dutch oven. Add onion.
- Cool for 3 minutes and add garlic. Stir and cook for 1 more minute.
- Add all remaining ingredients except dill. Bring to a boil.
- Reduce heat to a simmer, cover and cook for 10 minutes.
- Remove from heat, stir in dill and cover for 5 minutes.