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A comforting and nourishing bowl of chickpea soup, loaded with vegetables like carrots, celery, and spinach. Seasoned with aromatic herbs, it's a light yet satisfying meal perfect for any day of the week.
Sauté the vegetables
Build and simmer the soup
Finish and season
A comforting and nourishing bowl of chickpea soup, loaded with vegetables like carrots, celery, and spinach. Seasoned with aromatic herbs, it's a light yet satisfying meal perfect for any day of the week.
This american recipe takes 40 minutes to prepare and yields 4 servings. At 506.02 calories per serving with 22.8g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
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Serve
Add 1/2 cup of cooked quinoa at the end or stir in a scoop of unflavored plant-based protein powder with the broth.
Increase the red pepper flakes to 1/2 teaspoon and add a finely chopped jalapeño with the onions for extra heat.
This recipe is naturally gluten-free. Just ensure your brand of vegetable broth is certified gluten-free.
Use a pre-chopped mirepoix mix (onion, carrots, celery) from the grocery store to save on prep time.
Chickpeas are an excellent source of protein, which is essential for muscle repair and overall body function.
The combination of chickpeas and vegetables provides a significant amount of fiber, promoting digestive health and helping you feel full and satisfied.
Carrots, spinach, and tomatoes supply essential vitamins like Vitamin A, Vitamin C, and Vitamin K, which support vision, immune function, and bone health.
This soup is low in saturated fat and made with low-sodium broth, making it a heart-friendly option. The herbs provide flavor without relying on excess salt.
Yes, this soup is very healthy. It's packed with plant-based protein and fiber from chickpeas, and loaded with vitamins and minerals from the vegetables. Using low-sodium broth and herbs for flavor makes it a heart-healthy choice.
One bowl of this Hearty Chickpea Soup contains approximately 250-300 calories, making it a light yet filling meal. The exact count depends on the specific ingredients used.
Absolutely. Let the soup cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating on the stove.
Yes, you can. You will need to soak about 3/4 cup of dried chickpeas overnight and then cook them until tender before adding them to the soup at step 2.
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