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Last updated on June 29th, 2022 at 03:04 pm
If you’re looking for some easy soup recipes to warm you up after a cold day…this small-batch 20-minute chickpea soup recipe is the answer. This chickpea recipe is easy, healthy, vegan, gluten-free and dairy-free.
20-Minute Chickpea Soup Recipe
To be honest with you, I haven’t left the house in a while (what else is new?), so I don’t need any warming up right now. I’m doing pretty good, wearing my 10 layers of clothing that resemble Santa’s gift sack. But in grey and no presents inside.
If I did need some warming, I’d definitely be making this chickpea soup right now. It’s cozy and it’s delicious and I can make it in less than 30 minutes. Why do I always say I don’t want to eat the recipes I made right now…Is that called self-sabotage? Like it’s great for my past and future self, but present self? No thanks, I’ll have coffee with a dash of acid reflux. Maybe it’s also because it’s 9 am right now. Only the universe and Neptune know.
In case you want to join future me in making this tasty plant-based soup, I’m sharing the recipe right now.
Ingredients
- canned chickpeas
- onion
- garlic
- tomato
- red pepper
- mint
- cumin
- olive oil
- spinach
- lemon juice
- salt
- pepper
How To Make Chickpea Soup In 20 Minutes
Chop the onion, grate tomato and the red pepper. Then freshen up your fingers by mincing some garlic.
Add all to a heated cooking pot with olive oil, mint and cumin and saute for 1-2 minutes.
Go back in time and rinse and drain the chickpeas. Then, add them in and saute for 2 more minutes. Add water, a good amount of salt and cover with a lid. Cook at medium for around 8‐10 minutes. You can also use stock instead of the salty water.
Add in the spinach, taste and add salt or water if needed.
Blend ½ the soup using a hand blender and stir. Cook for 2 more minutes and remove from the stove.
Serve immediately and enjoy with some avocado, bread and jalapeno slices.
