Chickpea soups in the 5 most delicious variants. Get inspired!

Also, you can’t tolerate the nutty taste of this legume?

In that case, try our great chickpea soup recipes that you will love.

Whether you choose the option with carrots, tomatoes, lemons or roasted garlic, you can’t go wrong.

Enjoy your meal!

Chickpea and carrot soup

This delicious chickpea soup with coconut milk and carrots will blow your mind! In addition, it is served with perfectly crispy spiced chickpeas, cream and pumpkin seeds. A delicacy!

Ingredients

For the soup:

• 2 tablespoons of olive oil
• 1 onion, chopped
• 1 teaspoon chili flakes
• 500 g carrots, cut into slices
• 400 ml of coconut milk
• vegetable broth
• 1 x 400g tin of chickpeas, drained
• salt and pepper

For the crispy chickpeas:

• 1 x 400g tin of chickpeas, drained
• 1 tablespoon of olive oil
• ½ teaspoon of salt
• grinded pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 tsp garam masala
• ½ teaspoon cayenne pepper

To serve:

• 150 ml of cream
• 2 tablespoons of toasted pumpkin seeds

Method

1. Heat the olive oil in a large skillet over medium heat and sauté the onion and chili flakes.
2. Add the carrots and cook for a few minutes.
3. Add coconut milk and vegetable stock.
4. Mix well and cook for ten minutes.
5. Add the drained chickpeas.
6. Stir for a few more minutes.
7. Remove the pan from the stove and puree the soup using a food processor or blender.
8. Serve in bowls, topped with a dollop of cream and garnished with pumpkin seeds and crispy chickpeas.
9. To prepare crispy chickpeas, preheat the oven to 200°C.
10. Line the tray with baking paper.
11. Put the chickpeas in a bowl and coat with olive oil, salt, pepper and spices.
12. Spread the chickpeas on a lined baking sheet.
13. Bake for 15-17 minutes or until the chickpeas look crispy.

Chickpea soup with tomatoes

This chickpea and tomato soup is easy and hearty. Grated parmesan gives it even better taste. Enjoy it!

Ingredients

• 1 teaspoon of olive oil
• 1/2 cup chopped onion
• 1/2 cup diced carrots
• 1/2 cup chopped celery stalks
• 2 cloves of garlic, pressed
• 2 cans of chickpeas (420 ml each), rinsed and drained
• 1 tin of crushed tomatoes (800 ml)
• 3 cups chicken or vegetable broth
• 1 fresh sprig of rosemary
• 2 bay leaves
• 2 tablespoons chopped fresh basil
• fresh black pepper to taste
• 2 cups fresh spinach
• 1/4 cup grated Parmesan, plus extra for garnish

Method

1. Heat the oil in a large saucepan over medium heat.
2. Add carrots, celery stalks, onions, garlic and sauté for about 6 to 8 minutes.
3. Add stock, tomatoes, chickpeas, Parmesan and pepper.
4. Stir in the rosemary, basil and bay leaves, cover and cook for a minimum of 30 minutes.
5. Add spinach, cover, and cook until wilted, about 2 minutes.
6. Remove the bay leaf, rosemary sprig and season with salt and black pepper.
7. Transfer the soup to bowls and sprinkle with Parmesan cheese.

Lemon Greek soup with chickpeas

This delicious Greek soup with fresh vegetables and Risoni pasta in a fragrant broth is packed with protein and ready in just over 30 minutes.

Ingredients

• 2 tablespoons of extra virgin olive oil
• 1 and 1/2 cups finely chopped onion
• 3/4 cup finely chopped carrots
• 1/2 cup finely chopped celery stalks
• 2 strips (5 cm) of lemon zest plus 1/4 cup fresh lemon juice
• 4 cloves of garlic, pressed
• 2 liters of vegetable broth
• 2 (440g) cans chickpeas, rinsed and drained
• 3/4 cup Risoni pasta
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of dried oregano
• 2 large whole eggs plus 2 yolks
• 3 handfuls of coarsely chopped cabbage
• 2 tablespoons of finely chopped fresh dill and more for garnish

Method

1. Heat the oil in a large saucepan over medium heat.
2. Once hot, add the onion, carrot, celeriac and lemon zest.
3. Cook, stirring occasionally, for 10 minutes until the vegetables are tender.
4. Add the garlic and cook for a further 1 minute until beautifully aromatic.
5. Add the stock and raise the heat to bring the mixture to a boil.
6. Once the mixture starts to boil, add the chickpeas, pasta, salt, pepper and oregano.
7. Cook the soup over medium-high heat, uncovered, for 10 minutes or until the pasta is al dente.
8. Reduce heat to low and remove 3/4 cup of hot broth from soup.
9. Set aside.
10. Place the whole eggs, egg yolks and lemon juice in a large bowl and whisk until combined.
11. Whisking constantly, VERY slowly pour the hot stock into the egg mixture.
12. When eggs are heated, they start to harden immediately.
13. To prevent this, you need to temper the eggs.
14. This is done by SLOWLY pouring the hot stock into the eggs while whisking constantly, which will heat the eggs without turning them into scrambled eggs.
15. While gently stirring the soup with a wooden spoon, pour the egg broth mixture into the soup pot.
16. Add the cabbage and continue to cook over low heat for 5 minutes, or until the stock has thickened slightly and the vegetables have wilted.
17. Remove the lemon peel.
18. Stir in fresh dill and season as needed.
19. Arrange the soup in bowls and garnish with extra fresh dill, black pepper and, if necessary, drops of olive oil.

Chickpea soup with curry and coconut milk

This recipe will only take you 20 minutes, and in that time you’ll conjure up a delicious vegan soup. It is full of vegetables and protein and we believe it will become part of your diet.

Ingredients

• 3 cups sliced ​​mushrooms (I used portobello and shitake)
• 1 and ¾ cups chopped mixed chiles
• 1 cup chopped sweet onion
• 2 teaspoons of chopped garlic, about 3 cloves
• ½ teaspoon of sea salt
• 1 and ¼ cups chickpeas, rinsed and drained
• ¼ cup chopped cilantro
• 2-3 tablespoons of red curry paste
• 2 and ¼ cups light coconut milk
• 2 and ¼ cups vegetable broth
• 1 tablespoon fresh lime juice
• 4 cups Asian mixed vegetables

Method

1. Fry the mushrooms, peppers, onions, garlic and salt in a soup pot with a drop of oil until they soften (about 7-8 minutes).
2. Add the chickpeas, coriander and curry paste.
3. Cook for 2-3 minutes until everything is well mixed.
4. Add coconut milk, stock and lime.
5. Bring to a boil.
6. Add the vegetables and stir to soften.
7. Serve!

Roasted garlic and chickpea soup

This dish is incredibly simple. Roasting the garlic is the most time-consuming step. Then you just sauté the chickpeas and onions, add broth and salt, and you have a balanced and nutritious meal on the table.

Ingredients

• 2 heads of garlic, with the tops cut off to reveal the cloves
• 1 tablespoon olive oil plus a little extra
• 1 onion, chopped
• 2 cans chickpeas, drained and rinsed
• 5 cups of vegetable broth
• 1/2 teaspoon salt and more to taste
• ground black pepper to taste
• 1-2 tablespoons of freshly squeezed lemon juice as needed
• 4-5 cups chopped spinach, Swiss chard, kale, broccoli, or other leafy greens

Method

1. Preheat the oven to 200°C.
2. Drizzle the garlic heads lightly with olive oil.
3. Wrap each head in foil and bake for about 45 minutes.
4. Heat the olive oil in a large saucepan over medium heat.
5. Add onion.
6. Cook for 5-7 minutes, stirring often, or until the onion is soft.
7. Add the chickpeas, stock, salt and pepper.
8. Transfer chickpeas and broth to a high-powered blender.
9. Squeeze the roasted cloves of garlic from both heads into the blender as well.
10. Blend until the mixture is smooth.
11. Return the soup to the pot and cook.
12. Add the vegetables and cook for another 7-10 minutes, or until the vegetables are nicely tender.
13. Stir in the lemon juice.
14. Taste, season to taste and serve!

How to properly cook chickpeas

Cooked chickpeas have a nutty flavor with a slight sweetness . It is important to get the freshest possible dried chickpeas. The fresher the chickpeas, the faster and more evenly they cook.

• It is best to soak chickpeas before cooking for at least 8 hours , but not more than 20 hours.
• It is ideal to leave the chickpeas soaked overnight , then they cook more evenly and have a creamier taste.
• Rinse the chickpeas well before soaking them.
• Then add it to a pot with three times the amount of water .
• After about 8 hours, drain, add fresh water and leave for another 8 hours.
• Then drain and add new water in which to cook.
• When the water with the chickpeas begins to boil, the chickpeas release foam .
• You remove this by scooping it up with a strainer and discarding it.
• This step will need to be repeated two or three times.

One of the advantages of cooking dried chickpeas from scratch is, in addition to the great taste and versatility of cooking , the resulting broth.

Unlike vegetable stock, chickpea stock is slightly gelatinous , so it works well in sauces that you want to thicken.

And how did the soups turn out for you? Brag to us in the comments!