Summer is practically over, but the beginning of autumn and harvest is the perfect time to celebrate seasonal produce - and that's exactly what this rich and spicy vegetable soup with chickpeas is about!
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What do you need to make this vegetable soup with chickpeas?
This soup contains the best of what late-summer produce can offer: from ripe tomatoes to carrots and courgettes (zucchini)!
As with most soups, onion (brown) is the base of the hearty flavours of this soup.
Carrots provide the soup with beautiful color, vitamins and sweet taste. Carrots prefer shorter days to grow and so this time of year is ideal for harvesting them (as well as late spring)!
Courgette (zucchini) and celery stalks add a bit of texture and even more color.
This vegetable soup with chickpeas has got beautiful red color from the juices of ripe tomatoes. Use canned chopped tomatoes if you can't get ripe enough tomatoes in shops at this time of year, just be aware that some may taste slightly acidic. Add a spoonful of sugar if needed!
PS. If you are a soup lover, try also my creamy tomato soup, warming pumpkin soup or hearty cabbage soup.
Baby potatoes with skin on will add more fibre to this delicious soup. Just give them a proper wash before and cut them into small dices. That way they only need 5 minutes or so to cook and will stay firm.
Canned chickpeas, of course, is the star here! Whilst providing you with high volume of calcium, magnesium and iron, it is also rich on fibre and protein.
Chicken stock brings even more flavour to this soup. Use one with reduced salt content where possible.
The soup is seasoned with paprika, cumin, whole black pepper and chilli flakes.
Sliced chilli and chopped parsley are ideal for garnish. Add them to the soup just before serving.
You will enjoy this soup with a slice of toasted bread. Look for a slice or two of stale sourdough bread.
Can you swap any of the ingredients in this easy chickpea soup?
Yes, you can! You might want to swap some of the ingredients in this easy chickpea soup for various reasons, such as seasonality and/or personal preference.
Feel free use fresh broccoli instead of courgette. Use both florets and the stalk (slice it thinly so that it cooks evenly) - this way you waste less and do more for yourself!
You can use dried chickpea instead of one in a can. However, you will need to soak it and pre-cook it beforehand, which significantly adds on cooking time (soaking for 12 hours, boiling for 1.5hrs).
Substitute chicken stock with pork or beef stock if you prefer. The soup might change color slightly, based on the type of stock (broth) used.
To make this soup truly meat-free, use vegetable (vegan) stock instead.
How to store this hearty vegetable and chickpea soup?
Once cooked, let this hearty vegetable and chickpea soup cool down, cover with a lid and place in the fridge. It will keep fresh for up to 3 days.
Do not add parsley and any other garnish if you're planning to save it for later - this prolongs the soup's life significantly.
Can you freeze this carrot and chickpea soup?
Yes, absolutely! This carrot and chickpea soup is made for batch-cooking and can be stored in the freezer.
Once cooked and cooled down, carefully place the soup into freezer-safe and air-tight food containers, cover with a lid and freeze for up to 2 months.
Reheat the soup in a large sauce pan or stock-pot straight from the freezer. Check the soup cooks through for at least 5 minutes. Serve hot with garnish and a slice of toasted bread.
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📖 The Recipe
Vegetable soup with chickpeas
Ingredients
- 3 tablespoon olive oil
- 1 brown onion
- 3 medium carrots
- ½ teaspoon chilli flakes to taste
- 5 whole black peppercorns
- ½ teaspoon ground cumin
- 1 teaspoon paprika
- 2 l chicken stock
- 1x400g can chopped tomatoes or 6 fresh ripe salad tomatoes (chopped)
- 1 courgette (zucchini)
- 3 celery stalks
- 2 cloves garlic
- 4 baby potatoes
- 1x400g can chickpeas
For garnish
- 1 fresh red or green chilli finely sliced
- 1 handful parsley chopped
For serving
- 10 slices toasted sourdough bread
Instructions
- Add olive oil into a large stock pot. Turh the heat up. Peel and finely dice the onion. When the pot is hot, add the onion and fry for about 3-4 minutes or until soft and glossy on medium-high heat.3 tablespoon olive oil, 1 brown onion
- Peel and dice carrots. Add them to the stock pot, toss and fry for a minute. Season with chilli flakes, whole black pepercorns, cumin and paprika.3 medium carrots, ½ teaspoon chilli flakes, 5 whole black peppercorns, ½ teaspoon ground cumin, 1 teaspoon paprika
- Add chicken stock and turn up the heat. Bring to boil.2 l chicken stock
- Add the chopped tomatoes. Cut the courgette (zucchini) into dices. Chop the celery stalks finely and add both to the soup. Cook for 10 minutes.1x400g can chopped tomatoes, 1 courgette (zucchini), 3 celery stalks
- Peel and dice two cloves of garlic and add to the soup.2 cloves garlic
- Wash and dice baby potatoes. Add to the soup. Drain and rinse the chickpeas and add to the soup. Cook for another 5-7 minutes.4 baby potatoes, 1x400g can chickpeas
- Serve with freshly chopped parsley, sliced chillies and a slice of toasted bread.1 fresh red or green chilli, 1 handful parsley, 10 slices toasted sourdough bread
Notes
- Fresh broccoli instead of courgette - use both florets and the stalk.
- Dried chickpea instead of one in a can - soak it for 12 hours before cooking, and boil for 1.5hrs.
- Pork or beef stock will also be tasty in this soup.
- Use vegetable (vegan) stock if you prefer totally meat-free soup.
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