Chickpeas are a great ingredient in almost any kind of soup recipe you can think of. Try a traditional chicken soup, Moroccan chickpea soup or a Mediterranean stew.
This delicious soup can be made in 45 minutes or so. Use vegetable stock to make it vegetarian and vegan.
Chicken soup is often credited with being a panacea for all kinds of ills, and this version — with its warming Indian spices and vibrant colour — should perk up anyone. Serve with wholemeal chapattis or some naan bread.
Easy to make and delicious. Veggie stock, barley and lots of veggies make this soup hearty and filling. Please add a review if you make it. Enjoy!
A stew made with onion, stewed tomatoes, sultanas, chickpeas and kale, seasoned with coriander, cayenne, garam masala, curry powder then simmered until tender.
A delicious thick and hearty peasant soup from Italy, this recipe is easy to make as it uses tinned ingredients. Garnish with parmesan cheese if desired.
Adding orzo, a rice-shaped pasta, to this tasty soup makes it deliciously filling. For a main meal, serve with a little strong-flavoured cheese and some warm, crusty bread.
Tasty, nutritious, warming and cheap. An interesting blend of spices gives this soup a unique 'Morroccan' type of flavour. I like to cook this in a large, heavy based, cast iron pot.
This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Before serving, season with salt, pepper, mint leaves and cinnamon to taste.
Chickpeas make for a delicious rich soup, full of deep flavour. Spinach adds colour and tahini a subtle sesame touch.
A really chuncky soup packed with with kidney beans, lentils and chickpeas. Serves eight peopel, isasy to make and freezes well.