Skip to main content

Golden chickpea + lemon soup with sticky shallots

You can sub in any other greens in this show-stopping soup, depending on the season – asparagus, kale, green beans.
Joe Woodhouse

The lemony flavours give this real freshness, making it a stew fit for summer as well as winter. You can sub in any other greens, depending on the season – asparagus, kale, green beans. It’s a showstopper in itself, but if you wanted to serve it as a side, it would go beautifully with grilled white fish.

Recipe extracted from Bold Beans by Amelia Christie-Miller. Published by Kyle Books, July 2023. Photographer: Joe Woodhouse  Hardcover £22, (

See al the best bean recipes from the House & Garden recipe archive. 

MAY WE SUGGEST: The best cookbooks to gift or be gifted


If you like, you could serve this sprinkled with crispy breadcrumbs for a bit of crunch.


Serves 4

5 banana shallots, finely sliced
5 tablespoons olive oil
3 garlic cloves, finely grated
7.5cm (3in) piece of fresh ginger, finely grated
5cm (2in) piece of fresh turmeric, finely grated (or 1 teaspoon ground turmeric)
700g (1lb 9oz) jar chickpeas, or 1 Chickpea Base
400ml (14fl oz) can full-fat coconut milk
400ml (14fl oz) veg stock or water juice of 1 lemon
sea salt and freshly ground black pepper

To serve

natural yogurt or coconut yogurt
1 lemon, zested and cut into wedges
4 large handfuls of soft herbs (roughly 10g/¼oz each), such as parsley, coriander, mint or dill, leaves picked
  1. Methods

    Step 1

    Add the sliced shallots, olive oil and a really good pinch of salt to a cold, heavy-based saucepan. Set over a low–medium heat and cook, stirring regularly, for 20 minutes until deeply golden and sticky. Reduce the heat if needed and stir constantly for the last 5 minutes, as they can turn quite quickly.

    Step 2

    Once the shallots are golden and sticky, scoop out half and transfer to a plate lined with paper towels.

    Step 3

    Add the garlic, ginger and turmeric to the remaining shallots in the pan and fry for 1 minute, then add the chickpeas (including all their bean stock), along with the coconut milk and veg stock or water. Bring to a lively simmer and cook for 10 minutes until slightly thickened.

    Step 4

    Stir through the lemon juice, season to taste and spoon into bowls. Serve topped with a dollop of yogurt, the reserved shallots, the lemon zest and soft herb, with lemon wedges on the side for squeezing.