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Chickpea Soup

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Chickpea Soup is a warm, hearty, and nutritious dish made with simple pantry staples like chickpeas, vegetables, and herbs. Naturally vegan and gluten-free, it’s perfect for a cozy lunch or dinner and easy to customize.

Ingredients

  • 2 cans chickpeas (15 oz each), drained and rinsed
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups vegetable broth
  • 1 cup crushed tomatoes (optional)
  • 1 bay leaf
  • 1 tsp dried thyme or oregano
  • Salt and black pepper to taste
  • Optional: 2 cups spinach or kale
  • Optional: 1 tbsp lemon juice
  • Optional: red pepper flakes, fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
  3. Stir in garlic and cook for 1 more minute.
  4. Add chickpeas, vegetable broth, crushed tomatoes (if using), bay leaf, and thyme or oregano. Stir well.
  5. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
  6. Optional: Use an immersion blender to partially blend the soup for a creamier texture.
  7. Stir in spinach or kale, lemon juice, and season with salt and pepper to taste.
  8. Simmer another 5 minutes until greens are wilted. Remove bay leaf.
  9. Serve hot, garnished with fresh parsley or red pepper flakes if desired.

Notes

For a creamy texture, blend more of the soup or add a splash of coconut milk.Add cooked grains like rice or quinoa to make it more filling.Store in the fridge for up to 4 days or freeze for up to 2 months.Use dried chickpeas if preferred—just soak and cook them first.

Nutrition

Find it online: https://cookibly.com/chickpea-soup-recepe/