Lemony Chickpea Soup
AR
Inspired by Alison RomanMy Thermomix reimagining of their chickpea soup
My Thermomix take on an Alison Roman-style lemony chickpea soup — creamy, bright and comforting.
This is my independent Thermomix homage to Alison Roman and the comforting appeal of chickpea soup. It keeps the spirit of the original inspiration, but the method is written fresh for TM6 and TM7 cooks who want clear settings and a warm, achievable result.
Ingredients
- 🧅1 onion, halved
- 🧄3 garlic cloves
- 🫒30 g olive oil
- 🌼1 tsp cumin
- 🫘2 x 400 g tins chickpeas, drained
- 💧700 g stock
- 🍋1 lemon (juice)
- 🥬100 g spinach
- 🫑Salt, pepper
Thermomix method
- Chop onion and garlic 4 sec / speed 5. Add oil and cumin, sauté 3 min / 120°C / speed 1.
- Add the chickpeas and stock. Cook 18 min / 100°C / speed 1. Blend half (1 min / speed 6 with the spatula) for a creamy-but-chunky texture, or leave whole.
- Stir through spinach and lemon, season. Cook 3 min / 100°C / Reverse / speed 1.
Aly's tips
- Blending half thickens it without cream.
- Finish with chilli oil and good olive oil.
Questions
Vegan?
Yes — completely plant-based.
Is this the original Alison Roman recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Alison Roman and chickpea soup; it is not endorsed by or affiliated with the chef.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.
An independent Thermomix reinterpretation inspired by Alison Roman's chickpea soup. Not affiliated with, authorised by or endorsed by Alison Roman or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.
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