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Chickpea Soup Recipe
Redondo

Chickpea Soup

This cozy chickpea soup blends hearty legumes, potatoes, and kale with a rosemary-scented broth. Blended halfway for creaminess, finished with lemon and Parmesan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 4 cups low-sodium vegetable broth
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 cup diced peeled potatoes (Yukon or Russet)
  • 1 sprig fresh rosemary
  • 1 cup chopped curly kale
  • 0.25 cup grated Parmesan, plus more for serving
  • 1 lemon, juiced
  • 1 tablespoon chopped parsley, plus more for serving

Equipment

  • Large pot for cooking the soup
  • blender to puree half the soup
  • Wooden spoon for stirring while cooking

Method
 

  1. Heat olive oil in a saucepan over medium heat. Sauté onion until translucent (5 min).
  2. Add carrots and cook for 2-3 minutes. Stir in garlic, salt, pepper for 30 seconds.
  3. Pour in broth, chickpeas, potatoes, and rosemary. Bring to boil, reduce heat, simmer 15-20 minutes.
  4. Remove rosemary. Blend half the soup and return it to the pot.
  5. Add kale, simmer 2 minutes. Stir in Parmesan, lemon juice, parsley. Serve with more cheese & parsley.

Notes

To make this recipe vegan, skip the Parmesan and add nutritional yeast instead. Store leftovers in the fridge up to 4 days or freeze up to 1 month.