Recipe type
Basic Ingredient
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Chickpea Vegetable Soup


If you`re going to lose several extra pounds, here is an interesting recipe for you. It`s something in the middle between nutritious lunch and diet soup. One more plus of this dish is that it`s very tasty. Therefore, you do not need add meat or spices, to improve the taste.

Chickpeas are also known as  garbanzo beans. It must be left in the bowl with water for the whole night. Otherwise, your beans will be hard and untasty. As you need to waste much time on cooking, many people prefer to avoid this ingredient. However, it has more pluses than minuses. It`s nutritious and very healthy. Vegans and those who are dieting should include this ingredient in their rations. If you`re planning to do it, cook yummy soup.

Most people prefer to use clear water for cooking this simple dish. However, you may replace it with chicken or vegetable broth. I`m going to share with you the recipe of chickpea soup with chicken broth and vegetables. Let`s get down to work.

Ingredients for
сals/100 gr
Broth or water
2 l
180 cals
0.5 cup
320 cals
0.3 pcs
40 cals
2 pcs
44 cals
1 pcs
60 cals
1 cup
40 cals
2 pcs
20 cals
to taste
Vegetable oil
1 tbsp
135 cals
Spices (black ground pepper, chili, cilantro)
to taste
Your favorite herbs
1 beam
Total calories in the prepared dish
839 cals
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  1. Wash chickpeas. Add clean water. It should cover chickpeas. Leave it for the whole night for beans to absorb water. Strain the water before cooking beans.
  2. Boil water and put chickpeas into the pan. Cook it on the low heat until beans are ready. They won`t fall apart. So, just wait for 40-50 minutes and taste your beans. They should be soft.
  3. Cut potato into random pieces and add it into the bowl with chickpeas. It doesn`t matter when do you add it. I prefer to wait 25 minutes and start cooking potato.
  4. Meanwhile, prepare the rest of vegetables. Cut cauliflower into random slices. Chop onion, cut tomatoes, pumpkin and carrot.
  5. Preheat the oil and app onion into the pan. Cook it on the slow heat until the vegetable is soft. Add carrot and tomatoes. Wait for five minutes and add spices.
  6. Boil cauliflower in the pan with salty water. Cook until the vegetable is ready.
  7. Add pumpkin and fried veggies. Salt everything and continue cooking.
  8. Then you need to add boiled cauliflower, As soon as soup starts boiling, slow down the fire and cook your soup for 5 more minutes. Then you need to turn off the fire, cover the pan with the lid and leave it for several minutes.
  9. Now your soup is ready. Serve the dish with a pinch of chopped herbs.

Most people prefer to cook small amount of soup. They should be eaten at once as heating the dish spoils its taste. However, in case with this soup you need to do everything vice versa. It will become tastier the next day. This soup is thick and nutritious. So, cook it for your family and forget about hunger. Bon appetite!

Chef Andrew
My name is Andrew. I am the chef of the site "Very Tasty". This is a real creative kitchen!
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