Hearty Chickpea Soup
The perfect Fall and Winter Comfort food. This Hearty Chickpea Soup, is a meal all in itself!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Servings: 4 servings
- 2 tablespoons olive oil
- 1/2 onion (minced)
- 1 clove garlic (minced)
- 1 stalk celery (chopped)
- 1 potato (chopped small)
- 2 1/4 cups chickpeas**
- 1 can tomatoes (1 cup)
- 3 cups water
- 1-2 tablespoons fresh parsley
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- hot pepper flakes to taste
- 1 1/2 cups cooked pasta (more or less)
**3/4 cups of dried chickpeas (should equal 2 1/4 cups) soaked for 8 hours in cold water, then drained and rinsed.
In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.
Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).
Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot. Serve with fresh grated parmesan cheese if desired. Enjoy!
Calories: 530kcal | Carbohydrates: 81g | Protein: 23g | Fat: 13g | Saturated Fat: 1g | Sodium: 338mg | Potassium: 1140mg | Fiber: 19g | Sugar: 11g | Vitamin A: 195IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 8.7mg