Chickpea Soup

A simple way to serve a healthy meal. This tasty and nutritious soup is made from chickpeas, vegetables, vegetable stock, and herbs. Its ready in half an hour, and the recipe is suitable for vegans and those avoiding gluten.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 1 piece Carrot, fresh

  • 1 piece Green, raw

  • pieces Garlic, fresh

  • 0.5 teaspoons Spices, oregano, dried

  • 0.5 teaspoons Spices, thyme, dried

  • 2 piece Spices, bay (leaves)

  • 1 can Chickpea, cooked

  • 1 l Soup base, chicken, cube

  • pieces Salt, table

  • pieces Spices, pepper, black

  • 2 spoons Juice, lemon

Steps

  1. Wash and clean the vegetables. Finely chop the onion and garlic separately, and cut the carrots and celery into smaller pieces. Drain the chickpeas from the can and rinse them under running water.

  2. Place a larger pot on the stove and heat two tablespoons of oil. Add the carrots, celery, and onion, and sauté the vegetables for 3-4 minutes while stirring. Then add the garlic and sauté for another minute to let the garlic release its aroma.

  3. Add oregano, thyme, bay leaf, and chickpeas to the pot. Mix everything well and season with a pinch of salt. Pour in the vegetable stock and bring the contents to a boil. Let the soup simmer gently for about 15 minutes.

  4. Transfer about one-third of the soup to a blender and blend until smooth. Pour the blended mixture back into the pot and stir the soup. Adjust the seasoning with more salt if needed, and optionally add pepper. For freshness, add a bit of lemon juice.

  5. Serve the prepared soup in soup bowls. Accompany it with toasted bread cubes, focaccia, or garlic bread with cheese.

Nutrition Information (Per 100g)

  • Calories: 135.76 kcal
  • Fat: 4.72 g
    • Saturated Fat: 0.39 g
  • Carbohydrates: 16.9 g
    • Sugars: 2.95 g
  • Protein: 4.13 g
  • Fiber: 3.73 g