Description
Hearty and wholesome, this chickpea vegetable soup is made with tender vegetables, canned chickpeas, and flavorful herbs. Naturally vegan and gluten-free, it’s a one-pot meal perfect for cozy dinners or make-ahead lunches.
Ingredients
1 yellow onion, chopped
4 carrots, sliced or diced
3 celery stalks, diced
1 ½ cups diced potatoes (yellow, red, or purple)
4 garlic cloves, minced
1 teaspoon dried thyme
4 cups water or vegetable broth
1–2 tablespoons vegetarian soup base (optional if using water)
2 cans (15 oz each) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
Salt and pepper to taste
1 tablespoon olive oil or water (for sautéing)
Instructions
1. In a large soup pot, heat olive oil or water over medium-low heat. Sauté the onion for about 5 minutes until softened.
2. Add the carrots and celery; cook for another 2 minutes, stirring occasionally.
3. Stir in the potatoes, garlic, and thyme. Cook for 1 more minute.
4. Pour in the water and add the soup base, if using. Bring the mixture to a gentle simmer.
5. Simmer for about 20 minutes or until all vegetables are tender.
6. Add the chickpeas and cook for a few more minutes until heated through.
7. Stir in fresh parsley and season with salt and pepper to taste. Serve warm.
Notes
You can use any type of potato in this recipe, including red, yellow, or purple. For a richer broth, opt for vegetable broth over water. The soup stores well and flavors deepen the next day, making it ideal for meal prep.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop or Instant Pot
- Cuisine: American