Chickpea Soup Recipe

This chickpea soup recipe is definitely a breath of fresh air if you've had enough of rich and creamy soups. And the best thing is you don't need to use a blender to purée this soup!

cook TIME 16 mins
prep TIME 9 mins
total TIME 25 mins

Course: Side DishCuisine: Mediterranean

Servings: 4 servings

Calories: 115 kcal

Author: Tuyet Pham, Luna Regina

Ingredients (12)

6 oz canned chickpeas rinsed and drained
1 oz smoked sausage cut into ½-inch chunks
1 tbsp olive oil
1 tbsp shallot finely minced
2 oz onion finely diced
2 oz carrot cut into thick slices
4 oz pumpkin peeled, deseeded, cut into thick slices
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
2 cup unsalted chicken broth
2 tbsp parsley finely chopped

INSTRUCTIONS

Stir-fry the sausage: Heat up a medium pot over medium-low heat. Add 1 oz smoked sausage and stir for 1 minute. Add 1 tbsp olive oil, 1 tbsp minced shallot, and 2 oz diced onion. Cook and stir for 2 minutes.

Stir-fry the vegetables: Add 2 oz carrot, 4 oz pumpkin, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Stir constantly for 1 minute.

Add liquid and cook: Add 2 cups unsalted chicken broth to the pot and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for 10 minutes.

Cook the chickpeas: Add 6 oz drained chickpeas and cook for an additional 3 minutes. Once the timer rings, turn off the heat.

Garnish and serve: Transfer the soup into bowls. Sprinkle with chopped parsley and serve.

Nutrition