Best Simple Chickpea Soup Recipes

HEARTY CHICKPEA SOUP

Hearty Chickpea Soup image

The perfect Fall and Winter Comfort food. This Hearty Chickpea Soup, is a meal all in itself!

Provided by Rosemary Molloy

Time 1h50m

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1/2 onion ((minced))
1 clove garlic ((minced))
1 stalk celery ((chopped))
1 potato ((chopped small))
2 1/4 cups chickpeas**
1 can tomatoes pelati (nothing added) ((1 cup))
3 cups water
1-2 tablespoons fresh parsley
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
hot pepper flakes to taste
1 1/2 cups cooked pasta ((more or less))

Steps:

In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.
Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).
Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot. Serve with fresh grated parmesan cheese if desired. Enjoy!

Nutrition Facts : Calories 530 kcal, Carbohydrate 81 g, Protein 23 g, Fat 13 g, SaturatedFat 1 g, Sodium 338 mg, Fiber 19 g, Sugar 11 g, ServingSize 1 serving

CHICKPEA SOUP I

Chickpea Soup I image

This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.

Provided by Christine L.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups peeled and chopped sweet potatoes
3 cups chicken broth
1 bay leaf
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon paprika
1 tomato, chopped
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can garbanzo beans, drained
salt to taste
ground black pepper to taste

Steps:

In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g

CHICKPEA SOUP

Chickpea Soup image

The vegetarians in your life will love you when you set this flavorful soup in front of them. Chickpeas are packed with protein and make for a comforting cup of soup that truly serves as a meal.

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
2 garlic cloves, smashed
1/4 teaspoon red pepper flakes
3 tablespoons chopped fresh parsley
Two 15.5-ounce cans chickpeas, rinsed and drained
1 teaspoon kosher salt
Pepper
Extra-virgin olive oil for drizzling, optional
French bread, cut into 1-inch slices for serving, optional

Steps:

In a large saucepan, heat the oil over low heat. Add the garlic and fry until golden, 1 minute. Add pepper flakes, parsley, chickpeas, salt, pepper to taste and 6 cups of water. Increase heat to medium-high and bring to a boil. Lower the heat to medium, cover, and simmer 20 minutes. Remove half the chickpeas and mash. Return the mashed chickpeas to the saucepan and continue to simmer for 10 minutes. Taste and add more salt and pepper if necessary. Drizzle with olive oil and serve with bread.