Description
This nourishing chickpea vegetable soup is hearty and packed with flavor.
Ingredients
Scale
- 2 cans cooked chickpeas, drained and rinsed (or about 3 cups cooked)
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon fresh thyme or rosemary (or 1/2 tsp dried)
- 1 tablespoon lemon juice (or to taste)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
- Stir in garlic and cook for 1 more minute until fragrant.
- Add chickpeas, bay leaf, herbs, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20–25 minutes to allow the flavors to blend.
- For a creamier texture, blend part of the soup with an immersion blender or mash some chickpeas with a spoon.
- Stir in lemon juice, salt, and pepper to taste.
- Serve hot, topped with fresh parsley if desired.
Notes
- For extra flavor, add a splash of vinegar or hot sauce when serving.
- This soup can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg