Chickpea Soup

5 from 1 vote

Recipe from Two Peas and Their Pod

Hearty chickpea soup with carrots, celery, potatoes, garlic, herbs, kale, lemon, and Parmesan cheese. Serve with crusty bread for a cozy and comforting meal.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American

Keyword: chickpea

Servings:

Calories: 355kcal

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
2 medium carrots, diced
2 celery ribs, diced
3 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon kosher salt
1/2 teaspoon black pepper
Dash of crushed red pepper flakes
2 (15 ounce) cans chickpeas, rinsed and drained
2 Yukon gold potatoes, peeled and 1/2-inch diced (about 1 1/2 cups)
4 cups vegetable broth
2 cups chopped kale
1/4 cup grated Parmesan, plus more for serving
Juice of 1 lemon

Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the garlic and cook for 1 minute.
Add the bay leaf, thyme, rosemary, salt, pepper, and crushed red pepper flakes.
Stir in the chickpeas, potatoes, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer. Place the lid on the pot, leaving a little crack so some steam can escape. Simmer for 15 to 20 minutes, or until the potatoes are fork tender.
Remove the bay leaf. Use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. (If you don’t have an immersion blender, you can carefully transfer 2 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot).
Stir in the kale, Parmesan cheese, and lemon juice. Taste and season with additional salt and pepper, if necessary. Ladle the soup into bowls. Garnish with extra Parmesan cheese, if desired.

Nutrition