Chickpea soup
Chickpea soup is a protein-rich dish that will fill you up. But this aromatic soup with chickpeas is not just a recipe to fill you up, it’s real comfort food. With the flavors of the Levant, it warms you from the inside on cold days.
Creamy soup with chickpeas and fresh vegetables
I’m a big fan of soups and stews, whether it’s summer or winter. There’s a soup for every season. After I made my chickpea stew the other day, I realized that I hadn’t even created a chickpea soup recipe yet. Of course, I had to change that immediately.
These are the ingredients for the creamy chickpea soup:
- Chickpeas: I recommend the pre-cooked ones from the jar, so you don’t have to soak and cook them.
- Vegetables: Garlic, onion, carrot and potato are always a good basis for an aromatic soup.
- Spices: Cinnamon, paprika, cumin, pepper and salt go perfectly with chickpeas. Add lemon juice, tahini, fresh coriander and vegetable stock and the chickpea soup tastes fresh and spicy.
Vegetable stock tastes best fresh. I like to make stock from leftover vegetables, which I then freeze so that I always have a portion on hand. - Topping: a little something on top is always good. You can’t go wrong with (vegan) yogurt, pine nuts and parsley.
Chickpea soup pureed or with chunks?
This question is not entirely unimportant. Some soups taste better finely pureed than with small pieces. For example, I prefer cream of cauliflower soup or lentil soup pureed until velvety, while this aromatic chickpea soup tastes great pureed but also with coarse pieces.
Which version do you like best? Let me know and feel free to leave a comment and rating. Have fun cooking and, of course, bon appétit.
Recipe for creamy chickpea soup
Equipment
Ingredients
For the soup
- 450 g cooked chickpeas
- 1 Garlic clove
- 1 Onion
- 1 Carrot (approx. 150g)
- 2 Potatoes (approx. 150g)
- 2 Tablespoon Olive oil
- 1 Teaspoon Harissa paste
- 1 L Vegetable broth
- 25 g fresh Cilantro
- 50 ml fresh lemon juice
- 3 Tablespoon Tahini
- 1 Teaspoon Cumin, ground
- 1 Teaspoon Cinnamon
- ½ Teaspoon Sweet paprika powder
- Salt, pepper
To garnish
- 1 handful Parsley
- 4 Tablespoon Yogurt (natural, 10%) optional
- 15 g Pine nuts
Zubereitung
- Strain and drain the chickpeas.
- Peel and finely chop the garlic and onion.
- Peel and dice the carrots and potatoes.
- Roughly chop the coriander. The stems can also be added to the soup.
- Squeeze the lemon.
- Heat the olive oil in a pan over a medium to high heat and sauté the onion and garlic for approx. 2 minutes.
- Add the diced potatoes and carrots and fry for approx. 2 minutes. Add the harissa, cumin, cinnamon and paprika and fry very briefly.
- Add the chickpeas and deglaze with the vegetable stock, bring to the boil briefly and simmer on a medium heat for approx. 15 minutes.
- Add the chopped coriander and tahini and simmer for a further 10 minutes.
- Roughly chop the parsley.
- Toast the pine nuts in a pan on a high heat until fragrant and slightly colored. Then take them straight out of the pan to cool.
- Season the chickpea soup with lemon juice, salt and pepper and puree a little using a hand blender. The soup does not have to be super finely pureed, there may still be chunks.
- Garnish the chickpea soup with yogurt (optional), parsley and roasted chickpeas and serve.
Notes
Nährwerte
Can you freeze the oriental chickpea soup?
Sometimes the hunger is big and the stomach is small. If you have any leftovers, freeze the chickpea soup with potatoes and carrots without the topping. The soup will keep for about 3 months in the freezer.
If you want to eat the rest of the chickpea soup soon, you can store it in an airtight container in the fridge for approx. 3 days.
By the way, chickpeas are a legume and there is a lot to learn about them. You can find everything you need to know here.
Would you like to try out more chickpea recipes? Then you can’t go past hummus and falafel. But you should also try a chickpea salad or a warm breakfast. And if you want to try out dried chickpeas, you can find out how to cook them properly here.
You can also follow me on Instagram for even more inspiration about Levante cuisine.
