Chickpea soup recipe
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Unrated
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4 portion
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Calories
304 kcal
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Course
Main Course
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Cuisine
Mediterranean
Chickpea soup recipe
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This easy chickpea soup recipe is packed with flavor yet comes together in just 30 minutes.
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Ingredients
- 2 cup chickpeas
- 1 onion diced
- 1 carrot diced
- 2/3 bay leaf
- 5 cups vegetable broth or chicken broth
- 2 cups baby spinach frozen or fresh
- salt to taste
- black pepper to taste
Instructions
- Heat a drizzle of olive oil over medium heat in a large pot. Add the diced onion and carrots and sauté for 5 minutes.
- Season with salt and pepper, and add the chickpea.
- Pour in the vegetable or chicken broth and add the bay leaf.
- Bring to a boil, then reduce heat and let simmer for 15 minutes.
- Remove some of the chickpeas, which you will blend to create a creamier soup. Remove the bay leaf.
- Stir in the creamy chickpea and spinach.
- Heat through until spinach is just wilted, about 5-10 minutes.
- Taste and season with more salt and pepper if needed.
- 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.
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