Chickpea soup

    45 mins

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

    48 people made this

    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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    Reviews and ratings
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    Reviews in English (48)


    Let's see, where to start. First off, I didn't think 3C broth was enough. I like "juice" in my soup so I probably used 5-6 cups of broth. No fresh tomatoes so I used a can of petite diced...added 10 ozs of mixed vegetables (I was a little confused by the directions...said to add green beans, maybe that's what the person who submitted used instead of mixed). Also, I probably used 4 cups of diced sweet potatoes. I also added about 1/4 t. of cayanne pepper to add some kick. Think I'll add a little more next time. My boyfriend and I LOVED this soup, in fact, I'm having it for lunch now as I type this review. Really, really good!!! Will make again.  -  09 Nov 2004  (Review from Allrecipes US | Canada)


    We really enjoyed this soup. It's delicious and pleasing to the eye, very colorful! Next time I make it I am going to use a can of Rotel tomatoes instead of a fresh tomato to add some kick to it!  -  19 Jan 2001  (Review from Allrecipes US | Canada)


    This was the BEST soup that I have ever had! I've cooked a different soup each week for the last 3 months or so, and by far, this was the most delicious! As I am a vegetarian, I substituted the Chicken broth for Vegetable Broth. Mmmm Mmmm good!  -  25 Jan 2001  (Review from Allrecipes US | Canada)