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Creamy Chickpea Soup – Easy Mediterranean Dinner

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A rustic, hearty Italian soup made with chickpeas, aromatic vegetables, tomatoes, and fresh herbs. Naturally vegan, protein-rich, and perfect for cozy, nourishing meals.

Ingredients

Scale

  • 2 tbsp extra virgin olive oil

  • 1 yellow onion, diced

  • 2 carrots, peeled and chopped

  • 2 celery stalks, chopped

  • 3 garlic cloves, minced

  • 1 (14 oz) can crushed or diced tomatoes

  • 2 (15 oz) cans chickpeas, rinsed and drained

  • 5 cups vegetable broth

  • 1 sprig rosemary or ½ tsp dried

  • 1 bay leaf

  • Salt and black pepper, to taste

  • 2 cups chopped kale or spinach (optional)

  • 1 tbsp lemon juice or balsamic vinegar (optional)

  • Fresh parsley or olive oil for serving

Instructions

  • In a large pot, heat olive oil. Sauté onion, carrots, and celery for 8–10 minutes.

  • Add garlic and cook 1 minute. Stir in tomatoes, rosemary, and bay leaf.

  • Add chickpeas and broth. Bring to a boil, reduce to simmer for 25–30 minutes.

  • Blend part of the soup for creaminess if desired.

  • Stir in greens and lemon juice if using. Cook until wilted.

  • Season with salt and pepper. Serve hot with olive oil and fresh herbs.

Notes

Store up to 5 days in the fridge or freeze for 3 months. For a creamy version, blend half the soup or stir in cashew cream.

Find it online: https://dryrecipes.com/creamy-chickpea-soup-easy-mediterranean-dinner/