This delicious Chickpea Soup is healthy, comforting, and easy to make!
- 2 tablespoons olive oil or avocado oil
- 1 large onion, chopped
- 3 medium carrots, chopped
- 3 celery stalks, ends removed and chopped
- 3 large cloves garlic, minced (us up to 5 cloves if they are smaller)
- 2 teaspoons fresh thyme leaves
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 8 cups vegetable stock/broth
- 2 (15 ounce) cans chickpeas, divided and drained and rinsed
- 1 (15 ounce) can diced tomatoes
- 2 cups packed chopped kale
- 1/2 cup loosely packed chopped parsley leaves
- 2 tablespoons tomato paste
- Add the oil to a large Dutch oven or soup pot over medium low heat. Add the carrot, celery, and onion and cook until softened and translucent, about 10 minutes.
- Next, add the garlic, fresh thyme, salt, and pepper to the pot and sauté for a minute until the garlic is fragrant.
- Add the stock to the pot and bring to a boil. Once boiling, reduce the heat to low so that it gently simmers. Allow it to simmer for 15 minutes.
- While the soup is simmering, place half of the drained and rinsed chickpeas (1 can or 1 1/2 cups) and the tomatoes into a blender and blend until smooth. This is going to give a little bit thicker soup without having to add a roux. It also gives the feeling of a creamy chickpea soup without having to add any cream. If you prefer to skip this step, you can add these ingredients unblended.
- Next, add the kale, blended chickpeas and tomatoes, the second can of chickpeas, and the tomato paste to the pot and stir well. Cook until the kale is bright green and wilted, about 5 more minutes. Serve and enjoy!
Any leftover soup can be stored in the refrigerator in an airtight container for 4-5 days. This soup also freezes well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: stove top
- Cuisine: American
- Serving Size: 1/6 of recipe
- Calories: 235
- Sugar: 7.9 grams
- Fat: 7.9 grams
- Carbohydrates: 35.2 grams
- Fiber: 9.5 grams
- Protein: 9.2 grams
Keywords: chickpea soup