A quick and healthy soup made with only a few ingredients is the perfect way to kick off a cold winter day. This chickpea soup is packed with protein and vegetables, and it comes together in under 30 minutes! It’s also made from store cupboard staples, which makes it easy to throw together anytime.
This simple but flavorful chickpea soup is flavored with rosemary, smoked paprika and garlic for umami, and it’s cooked on the stove top for a smooth and creamy texture. Serve it on its own, or with a side of sliced baguette for a delicious and nutritious dinner!
Make this hearty and healthy vegan soup in just one pot! The secret is to soak the dried chickpeas in water overnight, so they’re tender and soft when you drain them. The next day, you’ll need to pressure cook the beans to get them even softer.
Then, you’ll need to mix the spices, tomatoes, broth and chickpeas with the drained beans before cooking until they are tender and deliciously seasoned. You’ll want to stir frequently while it simmers to make sure all the flavors meld. Add a few dill weeds, if you have them on hand, to boost the flavor!
Once the soup is cooked, you can season it with a little lemon juice and parsley for added flavor. You can also garnish it with fresh chives, chopped basil, grated Parmigiano cheese or even some toasted pita chips for extra crunch!
If you like your soup spicy, you can add crushed red pepper for some spice. Crushed red pepper is great because it has a nice heat but isn’t overwhelming. You can also omit the pepper entirely for less spice.
It’s important to let the soup simmer on the stove for at least 10 minutes, so that the flavor can meld before serving it. This is a good time to stir in the spinach and let it cook until it just barely wilts – about a minute or so.
When you’re ready to serve, mash a few of the beans with a potato masher or spatula to thicken the soup. You can also serve the soup with a slice of toasted whole wheat bread, a dollop of Greek yogurt or a sprinkling of freshly ground black pepper!
This is a tasty and filling vegan meal that can be prepared in just 30 minutes. It’s filled with veggies and is low in fat and carbs!
Served with a side of bread, this healthy and filling chickpea soup is the perfect meal for chilly days. It’s also easy to freeze for later, making it a versatile recipe that can be made ahead.
You can use a blender or immersion blender to puree the soup. If using a blender, pour in 1 can of chickpeas with liquid at a time and blend until very smooth, about a minute. If using an immersion blender, add in a few tablespoons of broth at a time and blend until the soup is very smooth.