This chickpea soup is really tasty and satisfying. It’s hearty and healthy and warms the soul.


  • 1 lb dried chickpeas
  • 1 large onion, coarsely chopped
  • 8 cups veggie broth – either cubes dissolved or in the carton
  • 4 cloves minced garlic
  • 2 tablespoon olive oil
  • 1 1/2 tbsp ground cumin
  • 1 1/2 tbsp ground coriander
  • salt and pepper

the garnish: (optional – but it’s good)

  • 1 medium onion sliced
  • 1 tsp olive oil
  • 1/4 cup chopped fresh parsley


  1. Soak the dried beans overnight.
  2. In a large soup pot (8-quart), add the 8 cups veggie broth, bring the chickpeas to a boil. Cook over low heat until chickpeas are tender (about 45 minutes.)
  3. In a skillet, saute the onions in the olive oil for 5 minutes to begin to tenderize them.
  4. Add the garlic and stir for another minute.
  5. Add the cumin, coriander and black pepper (to taste). Stir for another minute.
  6. Add the mixture to the chickpeas and broth. Bring to a boil, turn down and cook at medium heat for another 20 minutes.
  7. Puree using a hand blender or your preferred method
  8. Add salt and pepper to taste.

The Garnish – Do while the chickpeas are cooking for 45 minutes.

  1. Preheat over to 450 degrees.
  2. Toss sliced onion with 1 tsp olive oil and salt and pepper.
  3. Place onion slices on nonstick cooking sheet and bake until lightly browned – around 45 minutes.

Serve the soup in bowls and garnish on top with crisp onion and chopped parsley.

Another really great and delicious way to eat chickpeas!!!

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