Chickpea Soup Recipe

Name: Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 10 garlic cloves, crushed; 12 ounces dried garbanzo beans, soaked overnight and drained; 10 cups water; 1 red onion, finely chopped; 2 carrots, chopped; 1 head celery, chopped; salt and pepper; lemon juice; 1 bunch cilantro, chopped

Servings: persons

6 tablespoons olive oil
10 garlic cloves, crushed
12 ounces dried garbanzo beans, soaked overnight and drained
10 cups water
1 red onion, finely chopped
2 carrots, chopped
1 head celery, chopped
salt and pepper
lemon juice
1 bunch cilantro, chopped

1
Heat 4 tablespoons oil in a large pan, then cook the garlic until fragrant.
2
Stir in chickpeas then add the water and bring to boil.
3
Remove skim from surface as needed, simmering until chickpeas are tender.
4
Heat a pan and add remaining oil, onion, carrots and celery, cover and cook gently for 20 minutes.
5
Add vegetables to the beans, puree (HOT, be very careful) half of this mixture or rub through a sieve.
6
Stir back into the soup and reheat.
7
Add seasoning and lemon juice to taste and sprinkle with cilantro.
8
Serve.

748

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons olive oil, 10 garlic cloves, crushed, 12 ounces dried garbanzo beans, soaked overnight and drained, 10 cups water, and more.

Yes, Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Soup

How did you like this recipe?

Frequently Asked Questions