Chickpea soup

Chickpea soup


47 people made this

About this recipe: This great soup can be made in 45 minutes. Use vegetable stock to make it vegetarian and vegan.

Christine L.

Serves: 6 

  • 2 tablespoons (30ml) olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups peeled and chopped sweet potatoes
  • 3 cups (750ml) vegetable or chicken stock
  • 1 bay leaf
  • 1 teaspoon dried Italian basil
  • ½ teaspoon dried thyme or oregano
  • ¼ teaspoon paprika
  • 1 tomato, chopped
  • 300g mixed vegetables- carrots, zucchini, beans - whatever you have
  • 1 tin (400g) chickpeas, drained
  • salt to taste
  • ground black pepper to taste

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
  2. Stir in the stock, bay leaf, basil, thyme, and paprika. Add 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.
  3. Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

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