Why I Keep Coming Back to Chickpea Soup
Okay, so I have to tell you—there’s this one soup that just takes me right back to Wednesday nights at my grandma’s (she called it her ‘no-fuss dinner’). Picture a big old pot bubbling, someone always fussing over salt, and the smell that sort of hugs you when you walk in. That’s this Chickpea Soup for me. Admittedly, the first time I tried making it solo, I got distracted and, ahem, let the garlic get a bit too toasty. But hey, as my uncle used to say, ‘Burnt bits build character.’ Now, it’s my go-to when I want something filling, healthy-ish, but not fussy. (And if it’s raining, all the better—you know what I mean!)
You’ll Love This If You’re Anything Like Me
I make this soup when I’ve got leftover celery threatening to wilt, or when it’s been one of those weeks and I just need a big bowl of comfort. My family sort of loses their minds for it—my mom picks out the carrots (classic), my partner drowns his in hot sauce, and honestly, even my picky son goes back for seconds (though I caught him fishing out the chickpeas, go figure). The best part? It mostly comes from the pantry, which means fewer emergency grocery runs—nobody loves a last-minute trip in the rain, right?
What You’ll Need (But Don’t Panic Over the Details)
- 1 big can (about 400g) of chickpeas—sometimes I use two smaller ones if that’s what I’ve got, or the brand that was on sale last week
- 2-3 carrots, chopped (no worries if you only have one—been there, soup’s still good)
- 2 ribs celery, sliced (green tops are good too!)
- 1 onion, diced (red, yellow, your call; my grandma swore by Spanish onions, but honestly, any type works)
- 3 cloves garlic, minced (confession: I sometimes use pre-chopped from a jar if I’m feeling lazy)
- 1.25 litres (about 5 cups) vegetable broth (cube, packet, homemade, whatever’s in the cupboard is fine)
- A glug of olive oil (call it a tablespoon, but who really measures?)
- 1 teaspoon smoked paprika (regular paprika works too, but smoked adds magic)
- Pinch of dried thyme or mixed herbs (I occasionally add a bay leaf, apparently it’s “authentic”—not sure authentic to what, but still)
- Salt & pepper (to taste, but beware the broth saltiness!)
- Optional: A handful of chopped parsley, lemon wedge for zing at the end, or a bit of chili flakes if someone’s feeling bold
Let’s Get Cooking – Casual Directions Ahead
- Start with a decent-sized pot—bigger than you think (learned that the hard way). Heat up your olive oil over medium. This is when I try to tidy up the counter a bit, but usually just end up scrolling recipes instead.
- Throw in the onion, celery, and carrots. Stir around until they’re soft-ish, about 5-7 minutes. If they’re sticking, toss in a splash of broth or water—no stress.
- Add the garlic and paprika. Your kitchen’s gonna smell fantastic. Give it around 1 minute; if the garlic starts to brown, turn it down—you don’t want bitter soup (voice of past experience here).
- Rinse the chickpeas (or just dump ‘em in straight from the can if you forget. Honestly, I don’t always bother). Stir those in along with your herbs.
- Pour in your broth. Scrape the bottom for any stuck bits—that’s flavor! Crank the heat until it just boils, then drop it to a lazy simmer.
- Simmer for about 25-30 minutes. Go do something else (like call your mum or check this Smitten Kitchen’s soup tips—I mean, Deb knows her way around a soup). Every so often, give it a little stir. If it looks too thick, add more broth or water. If it’s super thin, crank things up uncovered for 5 extra minutes.
- This is the part where I usually sneak a taste. Adjust salt and pepper as you like. If I’m feeling fancy, I mash up some chickpeas right in the pot to thicken things. Then turn off the heat.
- Splash in lemon juice or toss in some parsley if you’re being cheffy (or if you just want to impress the kids—works about half the time).
Random Notes from My Messy Notebook
- Don’t stress if you add too much broth—it just means more dunking bread. (Or try crumbling leftover sourdough in, honestly, so good!)
- Actually, I find it works better if you let the soup rest 10 minutes before serving. Flavors kind of… cozy up together.
- If you’re reheating, maybe add a splash of water, it can get thick as it sits.
Variations I’ve Tried—And Survived
- Blended half the soup with a stick blender—lovely and creamy, especially on chilly nights. (But leave some chunky, trust me.)
- Added a diced potato once. Good, a bit heavier, just don’t forget about it or it turns mushy.
- Swapped in spinach for parsley. Tasted fine, though it kind of turned army green. Not my fave, but hey, Popeye would approve.
- Tried coconut milk. Hmm, not for me—with chickpeas it got a bit weird. Maybe someone else will love it?
A Quick Word on Pots and Tools
I use a bog-standard Dutch oven (because, honestly, it holds up to my abuse). But if you only have a basic saucepan, just batch it smaller or leave the lid a bit wonky to help it not boil over. And for mashing, a wooden spoon works in a pinch if you don’t have a steak crusher or anything fancy.
Storing Your Soup—If It Lasts That Long
In theory, keeps in the fridge for up to 3 days. In practice? I’ve never had leftovers beyond the next lunchtime. If you do, throw it in a container (old takeaway tub, anyone?), it’ll thicken up—just add a splash of water when reheating.
How I Like To Serve It (And Other Options, Too)
For me, it’s gotta be with chunky bread and a drizzle of extra olive oil. My uncle claims grilled cheese ‘dippers’ are essential (can’t say I disagree). Sometimes, if I’m feeling extra, I’ll add a side of olives or pickles. My cousin Laura likes to sprinkle crumbled feta on top—can’t fault her for that.
The Painful Truth—My Hard-Learned Pro Tips
- I once tried to rush the simmering stage and the carrots were like crunchy little rocks. Take it from me: low and slow, or forever chew regret.
- Don’t skip stirring every now and then. Chickpeas like to make friends with the bottom of the pot (and not in a good way).
- Never add too much lemon at once—it goes from zingy to accidental lemonade real quick.
FAQ: Yep, People Really Ask This Stuff
- Can I use dried chickpeas?
- Short answer: yes, but prepare for patience! You’ll need to soak overnight (or cheat and use the quick-soak method), and simmer them longer. It tastes great, though honestly I usually don’t plan that far ahead.
- Is this soup actually vegan?
- Yup, unless you garnish with cheese or use chicken broth. But heck, some folks throw in some ham if that’s your vibe…
- Can I freeze it?
- For sure! Just let it cool, stash it in containers, and freeze. Texture’s a touch different after, but nothing a good stir can’t solve.
- What do I serve with it?
- Honestly, whatever’s handy. Bread, crackers, grilled cheese, leftovers. Sometimes, I just eat it as-is in a massive mug (no shame).
- What if I hate celery?
- Totally fine, just leave it out or swap for bell pepper or even a bit of leek. Soup’s forgiving that way.
So there you have it. My slightly unpolished, occasionally distracted, and very honest guide to chickpea soup. It’s not fancy, but it sure hits the spot. And sorry if you catch a stray chickpea flying out of the pot when you stir—at least you’ll have a snack for later, ha!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 celery stalk, sliced
- 4 cups vegetable broth
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped spinach or kale
- Juice of 1 lemon
Instructions
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1Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened.
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2Stir in the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
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3Add the vegetable broth, chickpeas, cumin, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
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4Stir in the chopped spinach or kale and cook for 5 more minutes until wilted.
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5Finish by adding lemon juice. Taste and adjust seasoning as desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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