How can I thicken chickpea soup naturally?

To thicken chickpea soup without adding cream, you can mash some of the chickpeas directly in the pot or blend a small portion of the soup. The starch from the chickpeas and potatoes will naturally create a creamier texture while keeping the chickpea soup healthy and dairy-free.

Can I use dried chickpeas instead of canned?

Yes, dried chickpeas work perfectly for chickpea soup. Simply soak them overnight and cook them until tender before adding them to the recipe. While it takes more time, using dried chickpeas can enhance the flavor and texture of your chickpea soup.

What vegetables can I add to chickpea soup?

This chickpea soup is very versatile, so you can add vegetables like spinach, kale, zucchini, or broccoli. Leafy greens are especially popular because they blend well into the broth and boost the nutritional value of the chickpea soup.

How long does chickpea soup last in the fridge?

Chickpea soup can be stored in an airtight container in the refrigerator for up to four days. In fact, the flavors often deepen over time, making the chickpea soup even more delicious the next day.

Chickpea Soup Easy Recipe - recipe maestro

Name: Chickpea Soup Easy Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, chopped; 1 medium carrot, chopped; 1 rib celery, chopped; 2 cloves garlic, pressed; 1 leek, thinly sliced; 3 tablespoons tomato paste; 1 bay leaf; 1 sprig fresh rosemary; 4 to 6 cups vegetable broth; 2 cans (15 ounces each) chickpeas, drained and rinsed; 1 1/2 pounds potatoes, peeled and cut into bite-size pieces; 1 can (15 ounces) crushed tomatoes; 1 teaspoon salt, or more to taste; 1/8 teaspoon black pepper; 1/8 teaspoon red pepper flakes

Description

This chickpea soup is a wholesome, Italian-inspired one-pot recipe made with chickpeas, potatoes, tomatoes, and aromatic herbs. It is hearty, comforting, easy to prepare, and perfect for a healthy vegan lunch or dinner.

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 rib celery, chopped
2 cloves garlic, pressed
1 leek, thinly sliced
3 tablespoons tomato paste
1 bay leaf
1 sprig fresh rosemary
4 to 6 cups vegetable broth
2 cans (15 ounces each) chickpeas, drained and rinsed
1 1/2 pounds potatoes, peeled and cut into bite-size pieces
1 can (15 ounces) crushed tomatoes
1 teaspoon salt, or more to taste
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes

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Instructions

Heat the extra virgin olive oil in a large pot over medium heat.
Add the chopped onion, carrot, celery, pressed garlic, and sliced leek. Cook gently for 5 to 10 minutes, stirring often, until the vegetables are soft.
Stir in the tomato paste, bay leaf, and rosemary sprig. Cook for 2 more minutes to deepen the flavor.
Add the vegetable broth, drained and rinsed chickpeas, peeled and diced potatoes, and crushed tomatoes to the pot.
Season with salt, black pepper, and red pepper flakes, then stir well to combine.
Bring the soup to a boil, then lower the heat and let it simmer partially covered for about 30 minutes, or until the potatoes are fork-tender.
Taste and adjust seasoning as needed. Add more broth or water if you prefer a thinner soup.
Remove the bay leaf and rosemary sprig, then serve hot with crusty bread if desired.

Notes

For a thicker soup, mash some of the chickpeas or blend a small portion with an immersion blender.
You can substitute chickpeas with cannellini beans, black beans, borlotti beans, or lentils.
Potatoes can be replaced with sweet potatoes, butternut squash, cauliflower, broccoli florets, or short pasta.
Fresh herbs give the best flavor, but dried rosemary or thyme can also be used.
This soup stores well and tastes even better the next day.
Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 369 kcal
Sugar: 10 g
Sodium: Varies by broth and canned chickpeas
Fat: 10 g
Saturated Fat: 1 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 13 g
Protein: 12 g
Cholesterol: 0 mg