chickpea soup

This Creamy Italian Quinoa Soup is not only amazingly delicious, but it’s also packed with protein, fiber and essential vitamins and antioxidants.&nbsp;

Creamy Italian Quinoa Soup

olive oil

onion

carrots

celery (diced)

garlic

bone broth (chicken broth

chickpeas (drained & rinsed)

tomatoes (undrained)

tomato sauce

Italian seasoning

red pepper flakes

spinach (coarsely chopped)

½ cups half and half (or heavy cream)

Salt and pepper (to taste)

Parmesan cheese (for topping)

Heat oil in a large saucepan or dutch oven over medium-high heat. Add onion, carrots, celery and garlic and season with salt and pepper. Saute, stirring occasionally, for 5-7 minutes or until the vegetables are soft.

Add stock, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning to the pot and stir to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.

When ready to serve, stir in spinach and cream. Taste and adjust seasonings as necessary.

Divide into bowls and top with grated Parmesan.

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This Creamy Italian Quinoa Soup is not only amazingly delicious, but it’s also packed with protein, fiber and essential vitamins and antioxidants.

This Instant Pot Bean Soup with Pesto is made with chickpeas and tomatoes. It's vegetarian friendly, super delicious and cooks up quick in your pressure cooker.&nbsp;

Instant Pot Bean Soup with Pesto

extra virgin olive oil

garlic (minced)

celery

chickpeas

vegetable stock

bay leaves

salt

black pepper

basil leaves

extra-virgin olive oil (plus additional if needed)

Parmesan cheese

pine nuts (toasted)

Set Instant Pot to SAUTE and add olive oil. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic, carrots and celery. Keep stirring and cook about 5 more minutes.

Add the tomatoes, chickpeas, stock, bay leaves, salt and pepper.  Cover and seal the lid - turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 5 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer. When timer beeps, let pressure release naturally for 5 minutes, then do a quick pressure release.

While the soup is cooking, prepare the pesto.&nbsp;

Place the garlic and pine nuts in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.&nbsp;

When the soup is finished, remove the bay leaves. &nbsp;Taste and season with pepper and more salt if needed.

Serve in individual bowls topped with pesto.

Soup:

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This Instant Pot Bean Soup with Pesto is made with chickpeas and tomatoes. It’s vegetarian friendly, super delicious and cooks up quick in your pressure cooker.

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

Hearty Chickpea Soup

onion ((minced))

garlic ((minced))

potato ((chopped small))

chickpeas**

tomatoes ((1 cup))

water

parsley

basil

oregano

hot pepper flakes

pasta

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).&nbsp;&nbsp;

Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot.&nbsp; Serve with fresh grated parmesan cheese if desired.&nbsp; Enjoy!

Creamy and comforting Tuscan chickpea soup. Made with only three ingredients, chickpeas, garlic and rosemary it&#x27;s a hearty and filling recipe with tons of flavour.

Tuscan Chickpea Soup

(3 litres) chicken stock (, low sodium)

3.5 lbs (4 cans/1.6 kg) cooked chickpeas (, canned)

lemon juice

rosemary

garlic (, chopped)

salt and pepper

Finely chop the garlic and add to a large pot with the rosemary and 1 tbsp of olive oil. Fry the garlic until it starts to take on colour but not browned.

Add the chickpeas, stock with a pinch of salt and pepper and bring to a boil. Turn down to a simmer and simmer gently for 15 minutes.

Remove the sprigs of rosemary and set aside. Using a hand-held blender blitz the soup to a smooth consistency then add the lemon juice. Adjust the thickness by adding extra water or stock to your liking.

Add extra seasoning if required, serve with crusty bread and a drizzle of olive oil.

This vegan garlic chickpea soup is not only fast and easy, but it’s also super creamy, vegan and delicious. Made from a handful of basic ingredients, including chickpeas, garlic, potatoes, dried herbs, it comes together in less than 30 minutes.Quantities yield 3 portions (about 1 ⅓ cup each) or 4 small servings (1 cup each)

Vegan Garlic Chickpea Soup

Tbsp olive oil,

garlic cloves,

paprika

½ tsp dried thyme

¼ tsp chili flakes

(15 oz each) chickpeas

(6 ounces-180 grams) large potato, diced

(480 ml) low-sodium vegetable broth

salt & black pepper,

Firstly, pour one of the cans of chickpeas with its liquid into a blender and purée until smooth.

Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 1 minute, or just until it&#039;s fragrant and smells good.

Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, parprika, rosemary, thyme, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.

Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low and allow it to simmer for 25 minutes, stirring occasionally.

Taste the soup and adjust the seasoning according to your taste (and that depends mostly on the salt content of your broth, I added about ¼ tsp of salt).

Serve hot with freshly ground pepper and a drizzle of olive oil if you wish, and don&#039;t skip crusty bread for dipping! :)

Lemony Greek Chickpea Soup with orzo and fresh vegetables in a fragrant, silky broth. This vibrant vegetarian soup, inspired by Avgolemono Soup, is protein-packed and ready in just over 30 minutes. 

Lemony Greek Chickpea Soup

Tbsp. olive oil

yellow or sweet onion

(2-inch) strips lemon peel,

chickpeas,

kosher salt

eggs,

Tbsp. finely chopped fresh dill, plus more for garnish

Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add the onion, carrots, celery, and lemon peel. Cook for 10 minutes, stirring occasionally, until softened. Add garlic; cook 1 more minute, until aromatic.

Add broth and increase heat to bring mixture to a boil. Once boiling, add chickpeas, orzo, salt, pepper, and oregano. Simmer soup over medium-high heat, uncovered, for 10 minutes, or until the orzo is al dente. Reduce heat to low, and remove 3/4 cup hot broth from the soup. Set aside.

Place whole eggs, egg yolks, and lemon juice in a large bowl; whisk until combined. While whisking constantly, VERY slowly stream hot broth into egg mixture.*Note: It&#039;s easy to end up with scrambled eggs if you don&#039;t do this properly. When eggs are introduced to heat, they will immediately start to solidify, so to avoid this, you need to temper the eggs. This is achieved when you SLOWLY pour the hot broth into the eggs, while whisking constantly, which brings the eggs up to temperature without scrambling them.

While gently stirring the soup with a wooden spoon or ladle, stream the egg-broth mixture back into the pot of soup. Add kale and continue to cook over low heat for 5 minutes, or until the broth is slightly thickened and greens are wilted. Remove lemon peels.

Stir in fresh dill and taste/adjust seasonings as needed. Ladle soup into bowls and garnish with extra fresh dill, cracked black pepper, and a drizzle of olive oil, if desired.

Lemony Brothy Chickpea Soup with Fennel &amp; Sumac - a soul warming vegan soup that is healthy and flavorful.

Lemony Chickpea Soup with Fennel and Sumac 

dry chickpeas, soaked 8-24 hours (or sub 2 14-ounce cans, drained)

onion, diced.

fennel bulb,chopped

celery, chopped

garlic cloves, rough chopped

veggie broth

cumin

coriander

teaspoons sumac (optional)

thyme

—–

chili flakes, aleppo

dill parsley

If using dry beans, soak in a big bowl of water for 8 to 24 hours.

In a large dutch oven, or heavy-bottomed pot, heat oil over medium-high heat.  Add onion and saute 5 minutes, stirring, add fennel, celery and garlic, lower heat to medium and cook 3-4 more minutes until fragrant. Add broth, water, chickpeas, salt, cumin, coriander, optional sumac , bay leaves, and dried thyme.  Cover, bring to a boil, then simmer gently on medium-low for 25-35 minutes, or until chickpeas are tender.

Add 2 tablespoons lemon juice and taste. It if tastes bland, it needs salt.  Add the optional chili flakes.

Divide among bowls and garnish with olive oil (or zhoug) and a generous amount of fresh herbs.  Serve with pita bread or crusty bread, or ladle over a bowl of cooked grains (like quinoa).

This was so good! The Zough made it heavenly! I made it this evening and my family really loved it. Thank you Sylvia for this recipe and all the others.
Love from Holland!

We just made this for dinner tonight (with the zhoug, of course) and it was a hit. The arugula was a perfect addition for peppery flavor and color and even our kids enjoyed the meal. We opted for two seeded jalapeños in the zhoug and it was just right for us.

On a wintery Spokane night Lemony Chickpea soup really hits the spot! Even without the Zhoug it is flavorful and just the right amount of lemon, taking us back for seconds. Love your recipes, Sylvia, and your well thought out way of cooking for all kinds of eaters, no one goes away hungry.

Oh my gosh...so delicious and easy to make on a week night after work.  Definitely will be part of our week night dinner rotation!!!

I just discovered your blog. Your recipes are wonderful! This soup is totally delicious. I made it with fresh garlic scapes from the garden rather than garlic cloves,  served it with zhoug and at room temperature along with fresh garden greens &amp; homemade crusty bread for a lovely summer Colorado Mountain supper.

We love this soup so much in our house. We have this recipe on regular rotation. The zhoug elevates the soup to extreme levels of yum. So easy, so, so good.

Really tasty recipe.  I added some fresh curly paresly at the end just because I had some that needed to be used.  
It would be helpful to have ingredients like coriander, specified as spice or herb, and spices generally as whole or ground

This was delicious! I made half the recipe and ate it on top of some freekeh and it was both tasty and filling! I will definitely be making this again.

This soup is SOOO delicious! Oddly, I’ve never eaten fennel before, but this soup has made me a fan. I made it as directed (without the sumac, because I couldn’t find any), but I used both dried dill and fresh dill as a garnish.

This is another one of your wonderful and delicious recipes. I love it now in the summer and I cannot wait to eat it in the winter. I am so grateful, Sylvia.

I've made this a few times now and each time it's such a delicious hit. Flavorful, hearty and perfect for rainy nights. The zhoug is a *must* and I love it with a dollop of coconut yogurt and some rustic vegan/gf sourdough bread. This recipe is a keeper!

Delicious! A great way to use my chickpeas. And my first time using sumac. My whole family loved this one.

This is a wonderful, comforting bowl of soup that's perfect for winter lunches. I love Zhoug with this, along with some pita bread for dipping into the broth. I'm trying to eat vegan during the week, and recipes like this make it easy!

This was really good. I can't stop eating it. thank you!!I love your recipes and you are the only one I am subscribed to! Wish the recipes were coming Thursday or so  when I plan my shopping but it's because grocery stores are closed on Sundays where I live.

This nourishing Chickpea and Rice Soup is the ultimate no-fuss winter warmer. Made in one pot with pantry staple ingredients, it&#039;s a feel-good, fill-you-up soup the whole family will love.

Chickpea and Rice Soup

Tbsp. extra-virgin olive oil

yellow onion, chopped ((about 1 1/2 cups))

carrots,

celery stalks, thinly sliced

Tbsp. ginger

turmeric

dry U.S.-grown Long Grain White Rice

vegetable

green peas ((optional))

Tbsp. finely chopped fresh parsley, plus more for garnish

Heat oil in a Dutch oven or large stock pot over medium-high heat. Add onions, carrots, and celery; cook until vegetables soften, about 10 minutes. Stir in garlic, ginger, turmeric, salt, pepper, and fresh thyme; cook 2 more minutes, until aromatic. 

Stir in rice; cook 2 minutes, allowing the rice to lightly toast. Stir in chickpeas and broth; bring soup to a boil. Once boiling, cover, reduce heat to low, and simmer for 20 minutes, until the rice is tender.

Uncover soup and remove bare thyme sprigs. Stir in peas, fresh parsley, and lemon juice. (If you prefer a brothier consistency, feel free to add another cup of broth or water.) Ladle soup into bowls, and garnish with additional fresh parsley and cracked black pepper, if desired.

This North African Chickpea and Carrot Stew is hearty and flavorful - perfect for fall and winter. Serve with crusty bread or serve over cous cous. Vegan adaptable.

Tunisian Chickpea Stew with Harissa

onion, diced

garlic, rough chopped

pepper

smoked paprika

fennel seeds

tomato paste

tomatoes-

white wine

veggie broth or chicken stock

lacinato kale, chopped into 1-2 inch ribbons.

carrot tops, optional, chopped

yogurt

vinegar (apple cider, red or white wine)

cayenne

In a large heavy bottom pot or Dutch oven, heat the oil over medium-high heat.

Add the onion, and saute 2-3 minutes until fragrant. Lower heat to medium, add the carrots and garlic, thyme and salt and pepper and sauté 6-7 minutes, stirring often.

Add the cumin, coriander, smoked paprika, turmeric, fennel seeds and tomato paste, and saute until the paste darkens about 2 minutes.

Add the tomatoes and wine. Bring to a boil, scraping up the brown bits. Reduce by half, about 5 minutes.

Add the chickpeas, kale and carrot tops, bring to a simmer, and simmer on med-low heat 10-15 minutes.

Taste for salt, adjust and add more if necessary.

Swirl a teaspoon of harissa paste at a time for added flavor ( Alternatively, you could add it to individual bowls)

To serve, divide among bowls and either drizzle with olive oil, or swirl in yogurt, and a little more harissa to taste. Serve with crusty bread.

To make the Quick Harissa Paste&#8211; Place oil and vinegar in a blender, then gradually add spices, salt and garlic until all is blended well. Store in a jar in the fridge- up to 2 weeks. Makes ¾ cup.

This is a keeper! I didn’t have Kale so I used baby spinach instead. I found the Harissa sauce at the grocery store. I loved the flavors in this soup. Will be making this again soon!

We LOVED this recipe. We used a jarred Harissa that is awesome (les moulins mahjoub). Also used Swiss chard b/c no Tuscan kale at the store. I’m so glad to have found this recipe. My new favorite!

Surprised how good this came out, delicious!

This recipe is SENSATIONAL! I was a little worried that it might be too much on the flavor scale but, it was incredible. My taste buds and tummy are overjoyed with how it turned out. I put it over quinoa and topped it with the Harissa paste and a Tbsp of Greek yogurt. Thank you so much for giving me something new and wonderful to try. I am going to add it to my meal prep recipes as well. Doing the same thing over and over can get tedious so this will definitely help me!

This recipe is absolutely superb!! Awesome flavours, def a new favorite!

Delicious, hearty, and filling. I’ve made this multiple times and usually on weekdays because it’s very easy to make.

This soup turned out surprisingly well. All of the flavours came together very nicely.

I absolutely love your recipes! I can follow them to the letter and they are always spot on! No need to adjust anything. This was so easy to make and really hearty and flavorfull. Thank you for bringing so much delicious vegetarian dishes!

Thank you for sharing this recipe. My family loves it &amp; it's easy for a home cook like me.

This turned out amazing and was really simple to make! Very hearty, tons of flavor. I wasn't sure what to think of using carrot tops but they tasted delicious and added nice texture, plus I like not wasting food :)

My husband and I love this dish! It's super flavorful and we like that the Harissa paste can be added at the end to fit everyone's preference of heat. The only thing that we've substituted out was the kale. We just prefer spinach. This quickly became a favorite in our household and we are excited to share it with the in-laws this weekend. Thank you for this recipe!

Hi Sylvia! My sweetheart and I are big fans of your cooking style 😊 He is the chef of the family and he consistently takes point on cooking during mealtimes; however, I have felt more and more comfortable trying your recipes on my own. They come out perfect each time! Thank you for sharing your tips and steps to make truly flavorful meals. For someone like me who is intimidated by cooking, you have helped me overcome that hurdle and begin to have fun with the process of it all. I really appreciate you! 

With this recipe, is there a certain way you would recommend adding a meat protein? This stew seems perfect without already, but my boyfriend loves chicken thighs so much. I wanted to ask your opinion on if you think this could be a good add-in. If so, would you mind sharing how you would go about incorporating it into this particular meal? Thank you very much and sorry if this is a silly question. I am quite new to the cooking for pleasure at home experience.

Thanks for another fantastic recipe!!! While we liked the stew a lot, I LOVE the harissa paste! I now use it instead of South Asian pickled tomatoes as a schmear 
 on my eggwhite and veggie frittata and in other soups to add another flavor dimension. 

Many thanks!

I made this for the first time, and it is sooo good and warming.  I had leftovers the next day, and even better tasting as the flavors settled in beautifully.  I was out of coriander and paprika (we just moved to our new house), so I just omitted them.  It still came out perfectly.  Thanks for another great recipe!

Fabulous stew. Full of flavor. A definite keeper. 
I served it over bulgar. Perfect mid week meal. The flavors get better as you munch your way through. What to cook next!

Every person I have made this for loves it! Tastes restaurant quality and is a great comfort food. Next time I will sub white beans for chickpeas, just because I want experiment with the texture.

How versatile chickpeas are! Thank you for another gorgeous recipe! We eat less meat thanks to your ideas &amp; recipes. The broth in a recipe like this is what makes it so comforting!  The smell of spices makes everyone hungry!

https://content.jwplatform.com/videos/c7zxwM3U.mp4

Simple Tunisian Chickpea Stew with Carrots and their tops, kale and a “Quick Harissa” sauce- hearty and delicious, perfect for cozy nights. Vegan adaptable. Video!

Tunisian Chickpea Stew Video 

This warming and protein-packed chickpea soup comes together in less than 30 minutes and makes a healthy, quick yet delicious dinner. Plus, it&#x27;s made from scratch with cheap store cupboard staples and spinach from the freezer!

Top 22 chickpea soup recipes from across the web

The most viewed chickpea soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Italian Quinoa Soup

Instant Pot Bean Soup with Pesto

Hearty Chickpea Soup

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Vegan Garlic Chickpea Soup

Lemony Greek Chickpea Soup

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Chickpea and Rice Soup

Tunisian Chickpea Stew with Harissa

Mediterranean chickpea soup

Kale Chickpea Soup Recipe

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Lemony Chickpea Potato Soup

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Lemony Chickpea Soup

Chickpea Soup

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Tuscan Garbanzo Bean Soup

Top 22 chickpea soup recipes from across the web

The most viewed chickpea soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Italian Quinoa Soup

Instant Pot Bean Soup with Pesto

Hearty Chickpea Soup

Tuscan Chickpea Soup

Vegan Garlic Chickpea Soup

Lemony Greek Chickpea Soup

Lemony Chickpea Soup with Fennel an...

Chickpea and Rice Soup

Tunisian Chickpea Stew with Harissa

Mediterranean chickpea soup

Kale Chickpea Soup Recipe

Halabessa - spicy hummus drink

Lemony Chickpea Potato Soup

Tuscan Kale &amp; Chickpea Soup

Lemony Chickpea Soup

Chickpea Soup

Vegan Lemony Soup with Garbanzo Bea...

Chickpea Curry Soup

Cabbage "Noodle" Soup

Quick & Easy Chickpea Soup

Speedy Chickpea and Harissa Soup

Tuscan Garbanzo Bean Soup

The most viewed chickpea soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Tuscan Kale & Chickpea Soup