Chickpea Soup

    45 minutes

    This delicious soup can be made in 45 minutes or so. Use vegetable stock to make it vegetarian and vegan.

    58 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 2 cups peeled and chopped sweet potatoes
    • 3 cups (750ml) vegetable or chicken stock
    • 1 bay leaf
    • 1 teaspoon dried basil
    • 1/2 teaspoon dried thyme or oregano
    • 1/4 teaspoon paprika
    • 1 tomato, chopped
    • 300g mixed vegetables- carrots, zucchini, beans - whatever you have
    • 1 tin (400g) chickpeas, drained
    • salt to taste
    • ground black pepper to taste

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a saucepan, warm oil over moderate heat. Add onion, garlic and sweet potatoes; saute 5 minutes.
    2. Stir in the stock, bay leaf, basil, thyme and paprika. Add salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
    3. Stir in tomato, mixed vegetables and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

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    Reviews in English (52)


    yum yum so easy so healthy and a great way to disguise vegetables foe my very fussy toddler definatley will be making again  -  29 Dec 2011


    A light, delicious soup. My 13 yr old daughter said it was the best soup she's ever had! Whole family enjoyed it. My choice of vegetables included zucchini, carrots and peas together with the listed sweet potato.  -  12 Jan 2011


    Altered ingredient amounts. I used red capsicum, frozen corn kernels, green beans and broad beans for the veg.I used half a jar of mild tomato salsa instead of using fresh tomato.  -  17 Mar 2009