Easy & Hearty Chickpea Vegetable Soup Recipe (Vegan)
This vegetable-rich Chickpea Soup is wonderful for when you need a hot, cosy meal on a cold day. It combines buttery textured chickpeas with pumpkin, carrots, tomatoes, olive oil, and parsley for a healthy soup that also happens to be incredibly delicious. A bowl of this heartwarming chickpea soup would be perfect served with some fresh bread and butter and a tossed green salad for either lunch or dinner. Making the soup is incredibly easy, beginning with peeling and chopping all of the vegetables. Then, the pumpkin, carrots, and onion are cooked in a saucepan with olive oil until tender before adding the chickpeas, potato, and salt, and allow the mixture to boil until cooked through. Next, the tomatoes and parsley are stirred into the soup before serving. Serving this soup with a drizzle of olive oil and slices of ciabatta bread takes it over the top.
What is Hearty Chickpea Vegetable Soup?
Chickpea soup is made in several countries around the world and can include many other ingredients. For example, Moroccan chickpea soup might include spices like cinnamon, cumin, hot pepper flakes, ginger, and tomatoes while other versions might be more like this one which relies on a mixture of colorful vegetables, parsley, and olive oil for flavor.
Other types of chickpea soup may include the addition of other protein like chorizo, bacon, or ham, whereas other varieties are entirely vegetable based. Meanwhile, Greek-style chickpea soup might include vibrant lemon along with vegetables and oregano.
This chickpea soup is the perfect gateway into cooking chickpea soup at home. Once you start, you may decide to change it up according to the ingredients you have on hand in your kitchen.
Pro Tips
- Cut the vegetables into even-sized chunks to ensure they cook evenly.
- Canned chickpeas are ideal for convenience when making this soup.
- If you don’t have pumpkin, feel free to replace it with other types of squash such as butternut squash or acorn squash.
- If you don’t love the taste of pumpkin, bright orange sweet potato would work well as a replacement.
- Feel free to replace the water with chicken stock or vegetable stock for a richer flavor.
- Make sure you don’t overcook the soup or the chickpeas may lose their shape and become mushy.
- If the water boils off during the cooking process, feel free to add more to improve the ratio of vegetables and chickpeas to broth.
What to Serve with Chickpea Vegetable Soup?
This chickpea soup is perfect served with just a drizzle of olive oil and slices of ciabatta bread. However, you can serve it in other ways as well. For example, rather than serving the soup in a traditional bowl, you could serve it in a round of sourdough that has been hollowed out. The soup would also be great served with a homemade grilled cheese or egg salad sandwich.
How Do You Cook Chickpeas?
If you choose to cook dried chickpeas to go in this soup, you should begin by soaking the chickpeas overnight. Then, place them in a Dutch oven, cover them with water and add your desired seasonings, and boil them until they are tender. It can take up to 2 hours for chickpeas to become tender when boiling them on the stove.
How Long Can You Store Chickpea Vegetable Soup?
This hearty chickpea soup will keep in the fridge for 3 or 4 days, and may even taste better if it is allowed to sit in the fridge for at least 1 day. However, if you would like to store it for longer, you can divide it between freezer containers and store it in the freezer for 3 or 4 months.
Is Chickpea Vegetable Soup Healthy?
Yes, chickpea soup is incredibly healthy as chickpeas are rich in fibre and can help improve digestive health. The additional vegetables, such as carrots, onion, squash, and potatoes, also add an array of nutrients to the dish, making it a good choice for anyone who is looking for more nutritious meals to add to their diets.
How to Reheat Chickpea Vegetable Soup Leftovers?
You can reheat chickpea soup on the stove or in the microwave. To reheat it on the stove, simply place it in a saucepan and heat it over medium heat, while stirring it once in a while, until it is heated through. Meanwhile, for the microwave, you can heat individual bowls of it in the microwave, stirring the soup roughly every minute or so to ensure the soup heats through evenly.
More Chickpea Recipes For This Fall!
How to Store Chickpea Vegetable Soup
To store your chickpea soup, simply put it in a covered pot in the fridge until you are ready to reheat it and eat it. It should keep in the fridge for up to 4 days. You can also place it in freezer-safe containers in the freezer for up to 3 or 4 days so you can enjoy it at a later date.
Ingredients
How to Make Chickpea Vegetable Soup
Chop the pumpkin into cubes.
Chop the pumpkin into cubes.
Slice the onion.
Slice the onion.
Dice the carrot.
Dice the carrot.
Dice the potato.
Dice the potato.
Dice the tomato.
Dice the tomato.
Heat the olive oil in a medium pot with a thick bottom. Add the pumpkin, onions, and carrots, and cook for 10 minutes.
Heat the olive oil in a medium pot with a thick bottom. Add the pumpkin, onions, and carrots, and cook for 10 minutes.
Add the chickpeas, potatoes, salt, and pepper, and stir to combine.
Add the chickpeas, potatoes, salt, and pepper, and stir to combine.
Add the water.
Add the water.
Cook the soup on the stove over medium-low heat for 30 minutes.
Cook the soup on the stove over medium-low heat for 30 minutes.
Arrange the ciabatta slices on a baking sheet and brush them with olive oil. Toast them under a broiler until golden.
Arrange the ciabatta slices on a baking sheet and brush them with olive oil. Toast them under a broiler until golden.
Stir the tomato and parsley into the soup and bring it to a boil.
Stir the tomato and parsley into the soup and bring it to a boil.
Serve the soup in bowls drizzled with olive oil and garnished with the ciabatta bread.
Serve the soup in bowls drizzled with olive oil and garnished with the ciabatta bread.
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