25+ Easy and Nourishing Chickpea Soup Recipes for Hearty Meals

Chickpeas, also known as garbanzo beans, are one of the most versatile legumes you can include in your diet.

Known for their high protein content and nutty flavor, chickpeas have become a staple ingredient in soups, salads, and stews around the world.

If you’re looking to incorporate more plant-based meals into your diet or need a hearty, nutritious soup that’s easy to make, you’ve come to the right place.

In this article, we’ve gathered over 25 delicious and diverse chickpea soup recipes that will satisfy your taste buds and keep you feeling nourished.

From creamy chickpea and spinach soups to hearty chickpea and vegetable stews, each of these recipes is designed to offer a deliciously comforting meal while packing in the goodness of chickpeas.

Whether you’re craving a quick lunch, a warming dinner, or a healthy weeknight meal, these soups are quick to prepare and guaranteed to please.

Let’s dive into these flavorful chickpea soup recipes that will quickly become your new favorites.

25+ Easy and Nourishing Chickpea Soup Recipes for Hearty Meals

With so many tasty chickpea soup recipes to choose from, you’re never short of ideas for a delicious and nutritious meal.

Chickpeas not only provide a satisfying texture and flavor but are also packed with protein and fiber, making them the perfect base for hearty, wholesome soups.

From spicy to savory, vegan to vegetarian, these 25+ recipes offer something for everyone.

So, grab your favorite ingredients, a pot, and start cooking today—your taste buds and your body will thank you for these nourishing soups.

Whether you prefer creamy, chunky, or brothy soups, these recipes will help you bring warmth and flavor to your kitchen.

Chickpea and Spinach Soup

This hearty and healthy soup is a perfect combination of protein-rich chickpeas and nutrient-packed spinach. With a blend of aromatic spices and fresh vegetables, it’s a satisfying and flavorful meal for any time of year.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened.
2. Add the garlic, carrots, and celery, and cook for another 5 minutes, stirring occasionally.
3. Stir in the ground cumin, coriander, and turmeric. Cook for 1-2 minutes until the spices are fragrant.
4. Pour in the vegetable broth and bring the soup to a simmer. Cook for about 10 minutes, allowing the vegetables to soften.
5. Add the chickpeas to the pot and continue to simmer for an additional 5 minutes.
6. Stir in the chopped spinach and cook until wilted, about 3 minutes.
7. Season the soup with salt, pepper, and lemon juice to taste before serving.

This chickpea and spinach soup is a light yet satisfying meal, full of protein, fiber, and vitamins. The combination of cumin, coriander, and turmeric adds an exotic twist, making this soup both warming and nourishing. Whether served as a main dish or a side, it’s a comforting option for any occasion.

Chickpea and Tomato Soup

A classic and simple combination of chickpeas and tomatoes makes for a rich, velvety soup that’s packed with flavor and nutrients. This soup is not only easy to prepare but also perfect for those who prefer a plant-based option that’s both filling and satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cans (15 oz each) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1/2 teaspoon paprika
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the diced tomatoes, chickpeas, and vegetable broth. Bring the mixture to a simmer.
4. Add paprika, dried basil, salt, and pepper, and let the soup simmer for 15-20 minutes to allow the flavors to meld together.
5. Using an immersion blender, puree the soup until smooth, or leave it chunky if preferred.
6. Taste and adjust seasoning if necessary.
7. Garnish with fresh basil leaves before serving.

This chickpea and tomato soup delivers a rich, comforting taste with the natural sweetness of tomatoes complementing the earthiness of the chickpeas. The addition of paprika and basil gives the soup a subtle warmth and depth, making it perfect for cozy evenings or a light lunch. The texture can be easily adjusted by blending the soup to your desired consistency, offering versatility for different preferences.

Spicy Chickpea and Sweet Potato Soup

Packed with a blend of bold spices and hearty ingredients, this spicy chickpea and sweet potato soup is a flavorful and satisfying meal. The slight sweetness of the potatoes balances the heat from the spices, while the chickpeas provide protein and texture, making this soup a nourishing option.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic, and cook for another minute until fragrant.
3. Stir in the cubed sweet potato, chickpeas, and diced tomatoes.
4. Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, or until the sweet potatoes are tender.
5. Stir in cumin, smoked paprika, cinnamon, cayenne pepper (if using), salt, and pepper. Let the soup simmer for an additional 5 minutes.
6. Use an immersion blender to puree the soup to your desired consistency, or leave it chunky for more texture.
7. Adjust seasoning to taste and garnish with fresh cilantro before serving.

This spicy chickpea and sweet potato soup combines the richness of sweet potatoes with the warmth of spices, creating a comforting and hearty dish. The smooth texture of the soup, complemented by the subtle heat of cayenne and cinnamon, offers a wonderful balance of flavors. It’s an ideal choice for those who enjoy a bit of heat without compromising on nutrition and satisfaction.

Chickpea and Lemon Soup

A light and refreshing soup that combines the earthy flavor of chickpeas with the bright zest of lemon. This chickpea and lemon soup is simple yet bursting with flavor, making it an excellent choice for a quick and healthy meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Add the minced garlic, turmeric, and cumin, and cook for another minute, allowing the spices to release their aroma.
3. Pour in the vegetable broth and bring the soup to a simmer.
4. Add the chickpeas to the pot and cook for about 10 minutes, letting the flavors blend.
5. Stir in the fresh lemon juice and lemon zest, then season with salt and pepper to taste.
6. Let the soup simmer for an additional 5 minutes.
7. Garnish with fresh parsley before serving.

This chickpea and lemon soup is bright and refreshing, perfect for those who enjoy a lighter, citrus-infused meal. The combination of earthy chickpeas and tangy lemon creates a unique and satisfying flavor profile. The addition of turmeric and cumin adds a warm base, while the lemon zest brings a fresh twist, making it an excellent option for a simple yet flavorful lunch or dinner.

Chickpea and Carrot Soup

This vibrant and wholesome chickpea and carrot soup is a perfect combination of earthy legumes and naturally sweet carrots, making it both comforting and nourishing. It’s packed with vitamins and minerals, offering a great boost of nutrition in every spoonful.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 medium carrots, peeled and sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened.
2. Add the minced garlic, ginger, and cinnamon, and cook for another minute, stirring frequently.
3. Stir in the sliced carrots and cook for 5 minutes.
4. Add the chickpeas and vegetable broth, bringing the soup to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the carrots are tender.
5. Use an immersion blender to puree the soup, or leave it chunky if you prefer a more textured soup.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

This chickpea and carrot soup offers a beautiful balance of sweet and savory flavors. The carrots lend a natural sweetness to the soup, while the chickpeas provide a hearty texture and a boost of protein. The spices like ginger and cinnamon elevate the flavors, making this a comforting and satisfying meal that’s full of nutrition and flavor. It’s a great choice for cooler days when you need something both warming and wholesome.

Chickpea and Zucchini Soup

A fresh and light chickpea and zucchini soup that highlights the delicate flavor of zucchini, paired with the richness of chickpeas for a protein-packed, satisfying dish. This soup is perfect for a light lunch or dinner and can easily be adjusted to suit your taste.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium zucchinis, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon ground paprika
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the chopped zucchinis and cook for 5 minutes, letting them soften slightly.
4. Add the chickpeas, vegetable broth, oregano, and paprika to the pot. Bring the soup to a boil.
5. Reduce the heat and let the soup simmer for 15 minutes, until the zucchini is tender.
6. Use an immersion blender to blend the soup to your desired texture, or leave it chunky for a more rustic feel.
7. Season with salt and pepper to taste, and garnish with fresh basil leaves before serving.

This chickpea and zucchini soup is light, fresh, and full of vibrant flavors. The zucchinis soften beautifully, creating a delicate backdrop for the hearty chickpeas, while the oregano and paprika add a warm, savory depth. It’s a healthy and satisfying option that works wonderfully as a light meal or a side dish to complement other main courses. This soup can easily be customized by adding extra herbs or spices to match your taste.

Chickpea and Roasted Red Pepper Soup

This rich and flavorful chickpea and roasted red pepper soup combines the smokiness of roasted peppers with the earthiness of chickpeas, resulting in a comforting and satisfying dish. The smooth, velvety texture makes it perfect for a cozy dinner or a light lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 large red bell peppers, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute, stirring occasionally.
3. Add the roasted red peppers (either fresh or jarred), chickpeas, and vegetable broth to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld.
5. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunky texture, blend only part of the soup.
6. Stir in the smoked paprika and ground cumin, then season with salt and pepper to taste.
7. Serve garnished with fresh parsley or basil if desired.

This chickpea and roasted red pepper soup is a velvety, slightly smoky delight, thanks to the roasted peppers and warm spices. The chickpeas add a rich, earthy flavor and boost the soup’s heartiness, making it perfect as a standalone meal. The combination of cumin and smoked paprika deepens the taste profile, while the creamy texture makes it an indulgent yet healthy choice. It’s a great way to enjoy the sweet, smoky flavors of roasted peppers in a comforting soup.

Chickpea and Cabbage Soup

A wholesome and hearty soup featuring chickpeas and cabbage, this recipe is perfect for a light yet filling meal. The cabbage adds a nice crunch and texture, while the chickpeas provide a satisfying protein punch, making it a well-rounded dish.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 small head of cabbage, shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the shredded cabbage and cook for 5 minutes, allowing it to wilt down.
4. Add the chickpeas, vegetable broth, thyme, and bay leaf to the pot. Bring the soup to a boil.
5. Reduce the heat and let the soup simmer for 20-25 minutes, or until the cabbage is tender.
6. Remove the bay leaf and season the soup with salt and pepper to taste.
7. Serve with a squeeze of fresh lemon juice for extra brightness.

This chickpea and cabbage soup offers a simple, nourishing flavor profile that’s perfect for a light and healthy meal. The cabbage adds a satisfying texture that contrasts nicely with the tender chickpeas, while the thyme and bay leaf bring a subtle, aromatic depth to the soup. The addition of lemon juice just before serving helps balance the flavors, making this a refreshing yet filling dish. It’s ideal for meal prepping, as it holds up well for a few days in the fridge.

Chickpea and Sweet Corn Soup

This bright and flavorful chickpea and sweet corn soup combines the sweetness of corn with the earthy taste of chickpeas for a vibrant and filling meal. The flavors are further enhanced by the inclusion of fresh herbs, making it a refreshing soup for any occasion.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups sweet corn kernels (fresh, frozen, or canned)
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the chickpeas, sweet corn, vegetable broth, cumin, and smoked paprika. Bring the soup to a boil.
4. Reduce the heat and let the soup simmer for 15 minutes to allow the flavors to blend.
5. Use an immersion blender to puree part of the soup for a creamier texture, or leave it chunky for more texture.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro or parsley before serving.

This chickpea and sweet corn soup offers a light yet filling flavor profile that’s both sweet and savory. The chickpeas provide a hearty base while the corn adds natural sweetness, balancing the smoky cumin and paprika. It’s a bright, vibrant soup that’s full of nutrients and can be made quickly for a satisfying meal. The fresh herbs elevate the dish, making it not only delicious but also visually appealing. It’s an excellent option for a light dinner or a warm starter for a more elaborate meal.

Chickpea and Kale Soup

This hearty and nutrient-packed chickpea and kale soup is a perfect balance of earthy flavors, with protein-rich chickpeas and vibrant, leafy kale. It’s both filling and light, making it a wonderful option for any season, whether you’re craving something warm and cozy or refreshing.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups kale, chopped (stems removed)
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground paprika
• Salt and pepper to taste
• Fresh lemon juice for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the chopped kale and cook for 3-4 minutes, allowing it to wilt slightly.
4. Add the chickpeas and vegetable broth to the pot. Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to combine.
5. Stir in the thyme, paprika, salt, and pepper. Let the soup simmer for an additional 5 minutes.
6. Taste and adjust seasoning as needed.
7. Serve with a squeeze of fresh lemon juice for added brightness, if desired.

This chickpea and kale soup is a nourishing, comforting dish with a delicious mix of textures. The chickpeas provide heartiness, while the kale offers a burst of color and nutrients. The earthy flavor of the kale is beautifully complemented by the subtle spices of thyme and paprika, making each bite both warming and satisfying. A squeeze of fresh lemon juice adds a touch of acidity that balances the soup perfectly, making it an ideal option for a wholesome meal.

Chickpea and Potato Soup

A simple yet filling soup, this chickpea and potato soup features tender potatoes, creamy chickpeas, and a savory broth that creates a hearty and satisfying dish. It’s an excellent choice for a cozy meal, packed with comfort and nutrients.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 large potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground black pepper
• Salt to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the diced potatoes and cook for 5 minutes, allowing them to soften slightly.
4. Add the chickpeas and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
5. Stir in the rosemary, black pepper, and salt. Let the soup simmer for another 5 minutes.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh parsley before serving, if desired.

This chickpea and potato soup is the ultimate comfort food, offering a creamy, hearty texture with the perfect balance of flavors. The potatoes add a starchy softness to the soup, while the chickpeas bring protein and richness. The rosemary gives the dish a subtle earthy aroma that ties everything together. This soup is filling, warming, and perfect for a chilly day or a satisfying dinner.

Chickpea and Butternut Squash Soup

A vibrant and flavorful soup, this chickpea and butternut squash soup combines the sweet, creamy texture of roasted squash with protein-rich chickpeas. It’s a perfect fall-inspired dish that brings together the best seasonal produce in one comforting bowl.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh sage for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the cubed butternut squash and cook for about 5 minutes, letting it caramelize slightly.
4. Add the chickpeas and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
5. Stir in the cinnamon, nutmeg, salt, and pepper, and let the soup simmer for another 5 minutes to allow the spices to infuse the broth.
6. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
7. Taste and adjust seasoning as needed.
8. Serve garnished with fresh sage if desired.

This chickpea and butternut squash soup offers a wonderful balance of sweetness and savory depth. The roasted butternut squash creates a velvety texture that pairs beautifully with the chickpeas, making this soup both rich and satisfying. The warming spices of cinnamon and nutmeg provide a comforting, fall-inspired flavor, while the fresh sage adds an aromatic touch to the dish. It’s a perfect choice for chilly weather or when you’re looking to enjoy the flavors of autumn in a wholesome, nutritious soup.

Chickpea and Spinach Soup

A deliciously light yet hearty soup, this chickpea and spinach soup features tender chickpeas paired with fresh spinach for a nutrient-packed, savory meal. The subtle spices and fresh lemon juice add extra depth, making it an ideal choice for a quick, satisfying dish.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups fresh spinach, washed and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh lemon juice for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the ground cumin and turmeric, allowing the spices to bloom for about 1 minute.
4. Add the chickpeas and vegetable broth to the pot, bringing the soup to a simmer.
5. Let it cook for 10-15 minutes to allow the flavors to combine.
6. Stir in the chopped spinach and cook until wilted, about 3-4 minutes.
7. Season with salt and pepper to taste.
8. Serve with a squeeze of fresh lemon juice for added brightness, if desired.

This chickpea and spinach soup is a wonderfully light yet satisfying option. The earthy flavor of chickpeas is complemented by the freshness of spinach, while cumin and turmeric give it a lovely aromatic depth. The fresh lemon juice enhances the flavors, providing a zesty, tangy finish that perfectly balances the soup’s richness. It’s a quick, nutritious meal that’s ideal for lunch or a light dinner.

Chickpea and Mushroom Soup

A savory and satisfying chickpea and mushroom soup that combines the umami flavor of mushrooms with the protein-rich chickpeas for a hearty, flavorful meal. The earthy tones of the mushrooms create a deep, satisfying broth that’s perfect for cool weather.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• Salt to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Add the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, until the mushrooms release their moisture and begin to brown.
3. Stir in the chickpeas, vegetable broth, dried thyme, and black pepper. Bring the soup to a boil.
4. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to blend.
5. Season with salt to taste.
6. Garnish with fresh thyme or parsley before serving, if desired.

This chickpea and mushroom soup is rich and savory, with a deep umami flavor from the mushrooms and a hearty, filling texture from the chickpeas. The thyme adds a lovely earthy aroma, enhancing the soup’s depth. This dish is perfect for cozy evenings, providing both comfort and nourishment. It’s also a great way to enjoy the natural richness of mushrooms, making it a fantastic choice for vegetarians and mushroom lovers alike.

Chickpea and Tomato Soup

This chickpea and tomato soup offers a hearty, tangy base with the richness of chickpeas to balance the acidity of tomatoes. Simple to make, this soup is comforting and nutritious, with the option of blending for a creamy texture or leaving it chunky for more texture.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• Salt to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the diced tomatoes, chickpeas, vegetable broth, oregano, and black pepper. Bring the soup to a boil.
4. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
5. Season with salt to taste.
6. For a creamy texture, use an immersion blender to puree the soup, or leave it chunky for a more rustic feel.
7. Garnish with fresh basil or parsley before serving.

This chickpea and tomato soup is both tangy and savory, providing a hearty and flavorful meal that is easy to prepare. The chickpeas give the soup a satisfying texture and boost of protein, while the tomatoes bring a bright acidity that cuts through the richness. The oregano adds a lovely herbal note, and the fresh basil or parsley garnish brightens the dish. This soup is perfect for a cozy meal on a cool day, offering a comforting balance of flavors.

Note: More recipes​ are coming soon!