Summer Chickpea Soup Recipe

Summer Chickpea Soup Recipe

Summer Chickpea Soup

Preparation Time: 10 mins
Cooking Time: 40 mins
Servings: 6 – 8

A satisfying and delicious soup made from dried chickpeas.

  • 2 Tablespoons Olive Oil
  • 1 Large Onion, Peeled & Finely
  • 4 Garlic Cloves, Minced
  • 2 Carrots, Trimmed & Finely Chopped
  • 2 Stalks Celery, Finely Chopped
  • 3 Cups Water
  • Salt & Pepper
  • 1 Teaspoon Dried Oregano
  • 1/4 Cup Chopped Fresh Parsley
  • 6 Cups Cooked Chickpeas (or 3 (14 Ounce) Cans)
  • 1 (14 1/2-ounce) Can Diced Tomatoes

To Serve:

  • Extra Virgin Olive OIl
  • Cracked Black Pepper


  1. In a heavy stockpot, heat the olive oil and then cook the onions, carrots, garlic, and celery until tender.
  2. Add the rest of the ingredients and bring to a boil.
  3. Reduce the heat to low, and cook for 30 minutes.
  4. Use a hand wand and puree about half the soup in the pot leaving half for texture.
  5. (Or put a cup or two at a time in the blender)
  6. Serve the soup just warm with a drizzle of extra virgin olive oil and a sprinkling of cracked black pepper.