There’s something incredibly satisfying about a warm bowl of soup, especially when it’s as hearty and wholesome as my Chickpea Soup. This recipe holds a special place in my heart, not just because it’s a favorite at home, but because it’s the perfect blend of comfort, nutrition, and flavor. Let’s dive into the details, and I’ll share with you every step of the way to create this delightful dish.
Imagine coming home after a long day, tired and hungry. You open your fridge, and there it is—a pot of chickpea soup, ready to be heated and served. The aroma alone is enough to make you forget your worries. That’s the magic of this soup. It’s more than just food; it’s comfort in a bowl. This recipe is perfect for those chilly nights when you need something warm and nourishing to lift your spirits.
Hi, I’m Sagar, and if there’s one dish that embodies the essence of comfort food for me, it’s this Chickpea Soup. Growing up, soups were a staple in our household, but it wasn’t until I experimented with chickpeas that I found the perfect balance of heartiness and health. This recipe has evolved over the years, with little tweaks here and there, and now it’s a go-to in my kitchen whenever I crave something cozy and filling.
To make this soul-warming soup for two, you’ll need:
If you’re using dried chickpeas, soak them overnight in plenty of water. This softens them and reduces cooking time. Drain and rinse them before using. If you’re using canned chickpeas, skip this step and simply drain and rinse them.
Heat olive oil in a large pot over medium heat. Add the chopped onions, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft and the onions are translucent. This forms the flavorful base of your soup.
Stir in the cumin and paprika, letting them cook for about a minute. This step is crucial as it allows the spices to release their oils, enhancing the soup’s depth of flavor.
Add the chickpeas to the pot, stirring them with the sautéed vegetables and spices. If you’re using dried chickpeas, they will need more time to cook and absorb the flavors.
Add the vegetable broth, bay leaf, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer. If you’re using dried chickpeas, simmer for 45 minutes to 1 hour, or until the chickpeas are tender. If using canned chickpeas, 20 minutes should be sufficient.
Remove the bay leaf and season the soup with salt, pepper, and a squeeze of lemon juice for a bright finish. Ladle the soup into bowls and garnish with fresh parsley.
If you love this Chickpea Soup, here are a few variations to try:
Once, I forgot to soak the dried chickpeas overnight, and I ended up with a soup that took forever to cook! Lesson learned—always prepare your ingredients in advance, especially when working with dried legumes.
This recipe is one of my personal favorites, and all opinions are my own. Some of the links in this post may be affiliate links, which means I may earn a small commission if you purchase through them at no additional cost to you.
Q: Can I use canned chickpeas instead of dried?
A: Yes, canned chickpeas are a convenient alternative and will reduce the cooking time significantly.
Q: How can I make this soup more filling?
A: Add diced potatoes or quinoa to the soup for extra substance.
Q: Is this soup vegan?
A: Absolutely! This Chickpea Soup is vegan as it uses vegetable broth and plant-based ingredients.
Nutrient | Amount Per Serving |
---|---|
Calories | 250 |
Protein | 8g |
Carbohydrates | 35g |
Fat | 10g |
Fiber | 10g |
Sodium | 600mg |
GET IN TOUCH
Warm, hearty, and healthy—this Chickpea Soup is a comforting vegan dish that’s easy to make and full of flavor.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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