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Chickpea soup recipe

This easy chickpea soup recipe is packed with flavor yet comes together in just 30 minutes.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 portion
Calories: 304 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 2 cup chickpeas
  • 1 onion diced
  • 1 carrots diced
  • 2/3 bay leaf
  • 5 cups vegetable or chicken broth
  • 2 cups frozen or fresh baby spinach
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Heat a drizzle of olive oil over medium heat in a large pot. Add the diced onion and carrots and sauté for 5 minutes.
  2.  Season with salt and pepper, and add the chickpea. 
  3. Pour in the vegetable or chicken broth and add the bay leaf.
  4. Bring to a boil, then reduce heat and let simmer for 15 minutes.
  5. Remove some of the chickpeas, which you will blend to create a creamier soup. Remove the bay leaf.
  6. Stir in the creamy chickpea and spinach.
  7. Heat through until spinach is just wilted, about 5-10 minutes.
  8. Taste and season with more salt and pepper if needed.
  9. Serve hot, garnishing with extra olive oil, parmesan, or chopped fresh herbs. Enjoy!

Notes

  • If you're using dry chickpeas, I highly recommend soaking them overnight in plenty of water for maximum flavor and nutrition.
  • To do so, place 1 1/2 cups dried chickpeas in a large bowl and cover with at least 2 inches of water. Soak overnight or for 8 hours.
  • Drain and add the soaked beans to your simmering broth and extra liquid if needed.
  • Cover and simmer for 45-60 minutes, until tender but not mushy.
  • Check periodically and add more liquid as needed.
  • Once soft, proceed with the soup recipe as above.