Chickpea Soup
User Reviews
5
2 reviews
Excellent
Chickpea Soup
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Chickpea Soup is a delicious vegetarian soup filled with vegetables, chickpeas, and Israeli couscous in a rich tomato based broth. You’ll love how healthy and easy this soup is to prepare.
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Ingredients
- 1 tablespoon olive oil
- 2 celery diced, stalks
- 2 carrot diced
- 1 onion diced
- 2 garlic minced, cloves
- 18 ounces tomato sauce
- 64 ounces vegetable broth
- 1 teaspoon Italian seasoning
- ½ cup pearled couscous
- 1 plum tomatoes diced
- 5 ounces spinach chopped
- 15 ounces garbanzo beans drained and rinsed
- Parmesan Cheese plus additional for topping
Instructions
- In a large stockpot, pour the olive oil into the pot. Sweat the onions, celery, carrots and garlic for 10 minutes on medium heat with lid on. Stir occasionally and add in a half-cup of the vegetable stock to help the sweating/cooking process.
- Add the tomato sauce, the remaining vegetable broth, Italian seasoning, and pearled couscous. Bring to a boil then reduce to medium-low. Cook for 15 minutes.
- Then add in the diced plum tomato, spinach, and drained and rinsed garbanzo beans. Cook for an additional 5 minutes.
- Once the spinach has wilted and the soup has simmered ladle soup into bowls and top with Parmesan cheese if desired.
Notes
- Pearled couscous - If you cannot find pearled couscous you can use ancini de pepe which is a pearled like pasta used in Italian Wedding Soup!
- Pearled couscous - If you cannot find pearled couscous you can use ancini de pepe which is a pearled like pasta used in Italian Wedding Soup!
- Veggies - This is a great soup on its own but if you would like to add more vegetables I suggest diced zucchini or yellow squash, mushrooms, or even green beans make a great addition to this soup.
- Spice it up - I love to add some red pepper flakes and additional black pepper to the soup. I typically like to do this once it's ladled in the bowl so others can enjoy at their own desired spice level.
- Vegan - Want to make this a vegan soup? Omit the Parmesan cheese at the end to make this chickpea soup vegan friendly!
- Storage - If you have leftovers of the soup, cool the soup to room temperature then place in a sealed container in the refrigerator for up to 5 days.
- Freezing - Follow the same storage steps above, but place in the freezer. Free for up to 3 months. Just know that the couscous will absorb all the broth meaning you will need to add more broth when you go to reheat the soup.
Nutrition Information
Show Details
Serving
1cup
Calories
198kcal
(10%)
Carbohydrates
35g
(12%)
Protein
8g
(16%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
1846mg
(77%)
Potassium
638mg
(14%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
6733IU
(135%)
Vitamin C
17mg
(19%)
Calcium
83mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 198kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1846mg | 77% |
| Potassium | 638mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 6733IU | 135% |
| Vitamin C | 17mg | 19% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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