Chickpea Soup

Name: Chickpea Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 cups
Ingredients: 1 lb. chicken (or turkey) sausage; ½ cup dry white wine; 2 tablespoons butter; 1 small yellow onion; 2 ribs celery; ¾ cup carrots; 4 cloves garlic; 3 tablespoons flour; 2 tablespoons lemon juice; 1 teaspoon hot sauce; 1 teaspoon soy sauce; 2 (15.5 oz.) cans chickpeas; 6 cups chicken broth; 3 cups kale; 1/3 cup Parmesan Cheese; ½ teaspoon EACH: dried basil, parsley, oregano, thyme, mustard powder; 1/8 pinch EACH: paprika, turmeric; 1 bay leaf

User Reviews

4.9

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
12 cups
Calories
188 kcal
Course
Soup
Cuisine
Mediterranean, American

Chickpea Soup

Quade Oliver

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This Chickpea Soup is easy to make with turkey or chicken sausage along with kale, a hint of lemon, herbs, and vegetables. It's a cozy soup that also makes a great freezer meal!

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Ingredients

Servings

1 lb. chicken (or turkey) sausage uncooked. see notes
½ cup dry white wine can sub chicken broth
2 tablespoons butter
1 small yellow onion diced
2 ribs celery diced
¾ cup carrots diced
4 cloves garlic minced
3 tablespoons flour optional. Creates slightly thicker consistency.
2 tablespoons lemon juice
1 teaspoon hot sauce optional-see notes
1 teaspoon soy sauce
2 (15.5 oz.) cans chickpeas drained and rinsed
6 cups chicken broth
3 cups kale roughly chopped
1/3 cup Parmesan Cheese grated

Seasonings

½ teaspoon EACH: dried basil, parsley, oregano, thyme, mustard powder
1/8 pinch EACH: paprika, turmeric
1 bay leaf

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Instructions

Measure out ingredients before beginning. Remove the casings from the chicken/turkey sausage if you purchased links.
Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. (Add a splash of olive oil if needed.) Stir occasionally until cooked through, 7-10 minutes. Drain grease. Remove and set aside.
Turn heat off. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the brown bits from the bottom/sides of the pot, this will add more flavor to the soup. Bubble gently and reduce by half, 4-5 minutes.
Add the butter, onions, celery, carrots, and garlic to the same pot over medium heat. Cook until softened, 4-5 minutes. Stir in the flour, if using, and cook for 1-2 more minutes.
Add the lemon juice, soy sauce, hot sauce, and seasonings. Stir to combine.
Optional: Reserve up to 1 cup of chickpeas and transfer them to a bowl with some broth. Use an immersion blender to puree it. This will thicken the broth. (A regular blender may also be used.)
Add the chickpeas to the pot (including the pureed ones, if using).
Add the chicken broth in small splashes, stirring continuously.
Bring to a boil, then reduce to a simmer.
Add the meat back. Cover partially and cook for 20 minutes, stirring occasionally.
Add the kale and cook until wilted, about 5 minutes. Stir in the Parmesan cheese over low heat. Remove the bay leaf and serve!

Notes

Pro Tips:
Storage:
The nutritional information provided is an estimate and is per cup. There approximately 12 cups in this recipe.
Sausage:

I purchase links of uncooked turkey sausage and remove them from the casings prior to cooking. (Hot or mild may be used. I use hot as I like a little heat.) Regular sausage or chicken sausage may also be used. If needed, ground chicken or turkey may be used, although they won’t be quite as flavorful and should be seasoned with salt/pepper prior to cooking.
I purchase links of uncooked turkey sausage and remove them from the casings prior to cooking. (Hot or mild may be used. I use hot as I like a little heat.)
Regular sausage or chicken sausage may also be used.
If needed, ground chicken or turkey may be used, although they won’t be quite as flavorful and should be seasoned with salt/pepper prior to cooking.
Wine: Pinot grigio, chardonnay, or sauvignon blanc are perfect for deglazing the pot in this recipe. Chicken broth may also be used.
The soy sauce, hot sauce, and mustard powder can’t be tasted outright but act as flavor enhancers in this soup. The hot sauce is optional, I use Frank’s Hot Sauce.
Spinach can be used instead of Kale if preferred.
Frozen corn, peas, green beans, zucchini, and cabbage make great additions to this soup.
To control the sodium: Use low or no sodium broth. You can also look for beans that have no salt added.
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes and reheats very well!

Nutrition Information

Show Details

Calories 188kcal (9%) Carbohydrates 17g (6%) Protein 12g (24%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 30mg (10%) Sodium 1100mg (46%) Potassium 320mg (9%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 3164IU (63%) Vitamin C 30mg (33%) Calcium 113mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 12cups

Amount Per Serving

Calories 188 kcal

% Daily Value*

Calories	188kcal	9%
Carbohydrates	17g	6%
Protein	12g	24%
Fat	8g	12%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.1g	5%
Cholesterol	30mg	10%
Sodium	1100mg	46%
Potassium	320mg	7%
Fiber	5g	20%
Sugar	3g	6%
Vitamin A	3164IU	63%
Vitamin C	30mg	33%
Calcium	113mg	11%
Iron	5mg	28%