Chickpea soup recipe
This easy chickpea soup recipe is packed with flavor yet comes together in just 30 minutes.
Ingredients
- 2 cup chickpeas
- 1 onion diced
- 1 carrots diced
- 2/3 bay leaf
- 5 cups vegetable or chicken broth
- 2 cups frozen or fresh baby spinach
- Salt and pepper to taste
Instructions
- Heat a drizzle of olive oil over medium heat in a large pot. Add the diced onion and carrots and sauté for 5 minutes.
- Season with salt and pepper, and add the chickpea.
- Pour in the vegetable or chicken broth and add the bay leaf.
- Bring to a boil, then reduce heat and let simmer for 15 minutes.
- Remove some of the chickpeas, which you will blend to create a creamier soup. Remove the bay leaf.
- Stir in the creamy chickpea and spinach.
- Heat through until spinach is just wilted, about 5-10 minutes.
- Taste and season with more salt and pepper if needed.
- Serve hot, garnishing with extra olive oil, parmesan, or chopped fresh herbs. Enjoy!
Notes
Using dry chickpeas
If you're using dry chickpeas, I highly recommend soaking them overnight in plenty of water for maximum flavor and nutrition. To do so, place 1 1/2 cups dried chickpeas in a large bowl and cover with at least 2 inches of water. Soak overnight or for 8 hours. Drain and add the soaked beans to your simmering broth and extra liquid if needed. Cover and simmer for 45-60 minutes, until tender but not mushy. Check periodically and add more liquid as needed. Once soft, proceed with the soup recipe as above.