Chickpea soup

Ingredients

• 300 gdried chickpeas
• 1leek
• 1white onion
• 1carrot
• 1 stalkcelery
• 60 gpassata
• 2 sprigsrosemary
• 2 leavesbay
• 3 tablespoons (45 ml)extra-virgin olive oil
• as neededwater
• to tastefine salt
• to tasteblack pepper

Instructions

1. 1

   Soak and rinse

   Soak the chickpeas in water for about 8 hours or overnight. Drain and rinse them. Trim the base and remove the outer leaves from the leek.

2. 2

   Chop the vegetables

   Slice the leek thinly. Peel and chop the carrot, then trim and chop the celery.

3. 3

   Cook the base

   Clean and chop the onion. Warm a little of the oil in a saucepan, add the chopped vegetables and a ladleful of water, then cook gently for 10 minutes.

4. 4

   Add chickpeas

   Add the chickpeas. Tie the rosemary and bay leaves together with kitchen string and add them to the pan, then cover everything with water.

5. 5

   Simmer the soup

   Stir in the passata and cover the pan with a lid. Cook for 2 hours and 30 minutes. Salt the soup at the end of cooking.

6. 6

   Blend some chickpeas

   Remove the herb bundle, then adjust the seasoning with salt and pepper. Take out a ladleful of chickpeas with a little of their cooking liquid and blend it with a stick blender until creamy.

7. 7

   Finish and serve

   Stir the chickpea cream back into the pan to combine. Serve with a drizzle of extra-virgin olive oil, a pinch of pepper and thyme leaves.

What is chickpea soup?

Chickpea soup is a humble, filling dish associated with peasant cooking, where dried pulses and everyday vegetables make a meal from simple stores. This version simmers chickpeas with leek, onion, carrot, celery and tomato until tender.

The method keeps the soup hearty without needing a separate thickener. Blending some of the cooked chickpeas and stirring them back in gives the broth a creamy body while leaving plenty of whole chickpeas.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 19g protein, 46g carbs, 13g fat.

The chickpeas provide most of the carbohydrates, fibre and plant protein, while the olive oil contributes most of the fat. Vegetables and passata add a smaller share of the carbohydrates and natural sugars. Serve it with a green salad or other vegetables for a balanced plate.

Why dried chickpeas matter

Dried chickpeas need a long soak before cooking; allow about 8 hours or leave them in water overnight. Drain and rinse them before adding them to the pan.

Their slow simmer gives them time to soften and absorb flavour from the vegetables and herbs. The recipe calls for covering them with water, so check the pan during cooking and maintain enough liquid to keep the chickpeas covered.

Build flavour gently

Vegetable base: leek, onion, carrot and celery are chopped and cooked gently with a little oil and a ladleful of water for 10 minutes. This softens them before the chickpeas go in.

Tomato: passata adds a mellow, savoury note to the broth. It goes in with the water before the long covered simmer.

Keep the herbs easy to remove

Herb bundle: tie the rosemary and bay leaves with kitchen string before adding them. That makes it simple to lift them out once the soup is cooked.

Seasoning: salt is added towards the end, then adjusted with black pepper. Taste again after stirring in the chickpea cream, since blending changes the balance and texture.

Get the texture right

Tender chickpeas: after 2 hours and 30 minutes of cooking, they should be soft enough to mash easily. If they are still firm, continue cooking until tender.

Creamy broth: blend one ladleful of chickpeas with a little cooking liquid, then return the mixture to the pan. This thickens the soup while preserving its chunky character.

Plan for the long simmer

The cooking time is 2 hours and 30 minutes, in addition to the 8-hour or overnight soak. Start the soaking the day before so the preparation fits comfortably into your schedule.

Once the vegetables have cooked gently for 10 minutes, the soup simmers covered. Check that there is still enough water during this extended cook.

Serving ideas

Serve the soup hot with the finishing drizzle of extra-virgin olive oil, a little black pepper and thyme leaves as described in the method. The creamy broth and whole chickpeas make it substantial as a first course.

For a fuller meal, pair it with bread or a crisp green salad. Add bread at the table rather than stirring it into the pot if you want to keep the soup's texture.

Recipe notes & tips

• Soak the chickpeas for about 8 hours or overnight before cooking.
• Tie the rosemary and bay leaves together so they are easy to remove.
• Keep the simmer gentle and the pan covered during the long cook.
• Check the liquid level occasionally and add water if needed to keep the chickpeas covered.
• Blend the chickpeas with only a little cooking liquid at first, then add more if needed for a smooth cream.
• Taste and adjust the salt and pepper after blending the chickpeas back into the soup.

Variations

• Add greens: stir in chopped spinach near the end of cooking and simmer until wilted.
• Use vegetable stock: replace some of the water with vegetable stock for a more savoury broth.
• Add chilli: include a pinch of chilli flakes with the vegetables for gentle heat.
• Finish with lemon: squeeze a little lemon juice into each bowl for a brighter flavour.
• Make it chunkier: blend a smaller ladleful of chickpeas for a looser, less creamy soup.

Common mistakes to avoid

• Skipping the soak: the chickpeas may take longer to become tender; soak them for about 8 hours or overnight.
• Letting the pan run low: chickpeas can be left uncovered by the liquid; check during cooking and add water as needed.
• Boiling too vigorously: the vegetables and chickpeas can cook unevenly; keep the soup at a gentle simmer.
• Leaving the herbs loose: bay leaves can be difficult to find; tie the rosemary and bay together before adding them.
• Blending too much liquid: the chickpea cream can become thin; start with just a little cooking liquid.
• Seasoning only at the start: the final flavour may be unbalanced; add salt at the end and adjust after blending.

How to store

Cool the soup promptly and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan, adding a splash of water if it has thickened; stir as it warms.

Frequently asked questions