Chickpea soup is an easy vegetarian soup packs with nutrients and ready in 30 minutes.
Vegetarian, meatless meals are surprisingly not only good for you but taste amazing. From butternut squash lasagna, ziti and more these dishes keep getting better and better.
Now, there are a few tricks to this chickpea soup but like a vegetable soup or stew you can easily add some of your favorite veggies.
Fresh herbs and juiced lemon make this broth something special. Let’s dive in step by step.
How To Make Chickpea Soup
Ingredients needed
- Chickpea
- Onion
- Galic
- Carrots
- Kale
- Veggie broth
- Rosmary
- Lemon
- Potato
- Salt & black pepper
Quick tips before starting the recipe
- This recipe calls for two lemons. Taste the broth before adding the second lemon. The amount of juice in one lemon can vary greatly and I do not want the lemon to be overpowering in the recipe.
- It’s popular to blend half the chickpeas to make the broth thicker and richer. If you choose to do this there is no need for the flour in the recipe. The flour thickens the broth slightly to avoid having to blend the broth.
Making the chickpea soup recipe
- First, prep all of the ingredients and have them ready before you start cooking.
- Now, in a large pot on medium high heat add a little oil then toss in the chopped carrots and onion. Cook until onions become soft and translucent. Add more oil when needed.
- Once the onions are translucent toss in the minced garlic. Season everything lightly with salt and black pepper then cook until the garlic is fragrant.
- Now, toss in the diced potatoes and lower the heat to medium. Sprinkle in the flour and mix it into the ingredients.
- Then, slowly pour in the veggie broth. Next, carefully add in the chickpeas and rosemary.
- Cover the pot and cook for 10 minutes to allow the potatoes to cook. After that time is up, remove the lid and toss in the chopped kale.
- Turn the heat off now and continue to stir the kale in for about a minute or two. It’ll wither very quickly.
- Now, squeeze the lemons over the soup and taste for salt and pepper before serving. You will need to add more.
Leftovers & storage
Storing the chickpea is simple. Place in an airtight container in the fridge for about 4 days. This is also a soup that will freeze just fine.
To add, you can easily reheat it by simply placing it back in the pot and bringing to a simmer before turning off the heat. Of course, there’s alway the microwave.
Great soups to add to your list
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Chickpea Soup
Ingredients
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled & chopped
- 2 tablespoon all-purpose flour
- 4 cups vegetable broth
- 2 medium russet potatoes, peeled & diced
- 2 cans chickpeas, drained & rinsed
- 1/4 cup rosemary, chopped
- 2 lemons, juiced
- salt & pepper to taste
Instructions
- First, prep all of the ingredients and have them ready before you start cooking.
- Now, in a large pot on medium high heat add a little oil then toss in the chopped carrots and onion. Cook until onions become soft and translucent. Add more oil when needed.
- Once the onions are translucent toss in the minced garlic. Season everything lightly with salt and black pepper then cook until the garlic is fragrant.
- Now, toss in the diced potatoes and lower the heat to medium. Sprinkle in the flour and mix it into the ingredients.
- Then, slowly pour in the veggie broth. Next, carefully add in the chickpeas and rosemary.
- Cover the pot and cook for 10 minutes to allow the potatoes to cook. After that time is up, remove the lid and toss in the chopped kale.
- Turn the heat off now and continue to stir the kale in for about a minute or two. It'll wither very quickly.
- Now, squeeze the lemons over the soup and taste for salt and pepper before serving. You will need to add more.