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Chickpea Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 250
A hearty and nutritious chickpea soup perfect for a comforting meal. Packed with vegetables and flavor, it's easy to make and satisfying.

Ingredients

oil

  • 2 tablespoons olive oil

vegetables

  • 1 yellow onion yellow onion, (chopped)
  • 2 medium carrots medium carrots, (diced)
  • 2 celery ribs celery ribs, (diced)

garlic

  • 3 cloves garlic cloves, (minced)

spices and seasonings

  • 1 bay leaf bay leaf
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • dash crushed red pepper flakes Dash of crushed red pepper flakes

canned chickpeas

  • 2 15 ounce cans chickpeas, (rinsed and drained)

potatoes

  • 2 Yukon gold potatoes Yukon gold potatoes, (peeled and 1/2-inch diced)

liquids

  • 4 cups vegetable broth
  • 2 cups chopped kale
  • 0.25 cup grated Parmesan ((plus more for serving))
  • 1 lemon juice of 1 lemon

Instructions 

  • Heat olive oil in a large pot, add onion, carrots, and celery; cook until tender (~5 min).
  • Add garlic, bay leaf, thyme, rosemary, salt, pepper, and red pepper flakes; cook 1 min.
  • Stir in chickpeas, potatoes, and broth; bring to boil, then simmer 15-20 min until potatoes are fork-tender.
  • Remove bay leaf, blend part of the soup with an immersion blender for thickness.
  • Stir in kale, Parmesan, and lemon juice; season to taste. Serve with extra Parmesan if desired.

Notes

For a creamier texture, blend more of the soup or add a splash of cream.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: Mediterranean
Keyword: Chickpeas