chickpeas soup recipe easy

Chickpeas Soup

A Greek traditional dish, chickpeas soup, perfect for summer days! It’s as delicious cold as well as it’s hot right after it cooked!

Healthy and easy to prepare despite the time it needs to be cooked. Give it a try and you won’t lose! Serve it with grated feta cheese on the top and some toasted bread. Enjoy!

Ingredients

  • 1 1/2 cup chickpeas soaked
  • 1 big red or white onion rough cut
  • 2 carrots rough cut
  • 2 garlic cloves
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika sweet or spicy
  • 4 bay leaves dried
  • 1 lemon juice
  • 1/2 cup olive oil extra virgin
  • 1 tbsp tahini sauce optional
  • 1 tsp ginger powder optional
  • 2 tbsp rice optional

Instructions

  • Rinse well the chickpeas and soak them in water overnight.
  • In a large pot, boil the chickpeas for an hour.
  • Meanwhile, chop the onions, carrots, and garlic and mix them in a food processor.
  • After the first hour of boiling, strain the chickpeas from the water
  • Put in the pot half of the olive oil, the chickpeas, and the grated vegetables from the food processor and saute them in medium-high heat for 5 minutes.
  • Add 2 liters of water in the pot and the spices and herbs (black pepper, bay leaves, paprika, and ginger powder) and let them cook in medium-high heat for at least one more hour. Check them every 30 minutes and add water if needed.
  • After an hour add the lemon juice, the olive oil, and the rice and let them cook for at least 30 more minutes. Check again and add water if needed.
  • Now it’s time to try the soup and if the chickpeas are soft and good in taste the soup is ready, if not cook them for 30 more minutes. (depends on chickpeas type)
  • If you are going to use tahini add it in the last 10 minutes.
  • Enjoy your chickpeas soup!

Notes

  • Storage: Store leftovers in an air-tight container in the fridge for up to 1 week, or in the freezer for up to 2 months.
  • Variations: Add spices like curry or chili that you prefer, adjust the lemon flavor depending on your tastes, and if you would like a more thick soup you can add a tbsp of flour and the last 10 minutes of cooking.
  • Served: Perfect with toasted bread and tzatziki sauce.

*I am not a nutritionist, this is an approximate nutritional chart.

Now it’s your turn! Please share your thoughts and opinion with me! I would love to see your comments for this easy and healthy chickpeas soup recipe and why not, share your favorite recipe with chickpeas!


chickpeas soup recipe easy

Chickpeas Soup

Τhe Smashed Potato
A Greek traditional dish, chickpeas soup, perfect for summer days! It's as delicious cold as well as it's hot right after it cooked!
Healthy and easy to prepare despite the time it needs to be cooked. Give it a try and you won't lose! Serve it with grated feta cheese on the top and some toasted bread. Enjoy!
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Soup
Cuisine Mediterranean
Servings 4 people
Calories 176 kcal

Equipment

  • pot
  • food processor

Ingredients
  

  • 1 1/2 cup chickpeas soaked
  • 1 big red or white onion rough cut
  • 2 carrots rough cut
  • 2 garlic cloves
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika sweet or spicy
  • 4 bay leaves dried
  • 1 lemon juice
  • 1/2 cup olive oil extra virgin
  • 1 tbsp tahini sauce optional
  • 1 tsp ginger powder optional
  • 2 tbsp rice optional

Instructions
 

  • Rinse well the chickpeas and soak them in water overnight.
  • In a large pot, boil the chickpeas for an hour.
  • Meanwhile, chop the onions, carrots, and garlic and mix them in a food processor.
  • After the first hour of boiling, strain the chickpeas from the water.
  • Put in the pot half of the olive oil, the chickpeas, and the grated vegetables from the food processor and saute them in medium-high heat for 5 minutes.
  • Add 2 liters of water in the pot and the spices and herbs (black pepper, bay leaves, paprika, and ginger powder) and let them cook in medium-high heat for at least one more hour. Check them every 30 minutes and add water if needed.
  • After an hour add the lemon juice, the olive oil, and the rice and let them cook for at least 30 more minutes. Check again and add water if needed.
  • Now it's time to try the soup and if the chickpeas are soft and good in taste the soup is ready, if not cook them for 30 more minutes. (depends on chickpeas type)
  • If you are going to use tahini add it in the last 10 minutes.
  • Enjoy your chickpeas soup!

Notes

Storage: Store leftovers in an air-tight container in the fridge for up to 1 week, or in the freezer for up to 2 months.
Variations: Add spices like curry or chili that you prefer, adjust the lemon flavor depending on your tastes, and if you would like a more thick soup you can add a tbsp of flour and the last 10 minutes of cooking.
Served: Perfect with toasted bread and tzatziki sauce.
 
 
*I am not a nutritionist, this is an approximate nutritional chart.
Keyword chickpeas, chickpeas soup, mediterranean, soup

Don’t forget to follow us on Facebook, Pinterest, and Instagram for even more yumminess!

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating