The simplicity of this soup, which comes together in about 20 minutes, belies its sophisticated flavour. After building a solid flavour base from a standard mirepoix of carrots, onions, and celery, the chickpeas are simmered in vegetable broth until the vegetables are tender. A heap of healthy greens with a dash of zingy, bright flavour, starring tarragon and lemon juice, adds the finishing touches.
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When to add salt
Dividing up the salt and adding it in stages ensures that you get the perfect flavour. Adding salt early on gives vegetables time to soak up the flavour and release their juices into the broth. As the broth reduces, it will get saltier, so hold off until the end before adding more salt: give it a taste before you add the remainder.
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This recipe was originally published in the January 2026 issue of alive magazine.