Chickpea Soup

This chickpea soup is a cosy, filling, and nourishing soup that will warm you up on chilly days. It's loaded with fresh vegetables like celery, carrots, and leek, and protein-rich chickpeas and pasta. And the recipe comes together in under 30 minutes!

Course Main Course, Soup

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Servings servings

Calories 314kcal

Author Sina

Ingredients

1 onion
2 cloves of garlic
2 carrots
4 stalks celery
1 leek
2 teaspoons herbs de Provence
1 teaspoon oregano
4 cups vegetable broth
1 can diced tomatoes
1 1/2 cups small pasta
1 can chickpeas (2 cans if you make roasted chickpeas for the topping)

Instructions

Finely chop the onion and the garlic.
Peel and cut the carrots into half moons. Cut the leek into rings and dice the celery.
Heat some oil in a large pot and sauté the onion and garlic for 2-3 minutes or until translucent.
Then add the vegetables.
Add the spices and cook for 3 minutes on high heat.
Next, add the diced tomatoes and the vegetable broth.
Also add the chickpeas and pasta.
Cook for 15 minutes on medium heat.
Then add the baby spinach.
Cook the soup for another minute. Then serve it hot with roasted bread. I love to sprinkle the chickpea soup with roasted chickpeas before serving it.

Notes

The soup is also great without the roasted chickpeas. But they definitely take it to the next level of deliciousness. I recommend doubling the recipe for the roasted chickpeas, so you have some to snack on later.

For a gluten-free version, use gluten-free pasta. My favorite vegan pasta is brown rice pasta.

Nutrition