Chickpea Soup

READY IN: 35mins
Recipe by firedoctor

From Vegetarian Times Cooks Mediterranean.

Top Review by Charishma_Ramchanda

I made this soup for dinner tonight. I used 6 cups of Maggi vegetable broth with onions instead of water and that really was a good idea, I think. I used 1 can of chickpeas(425gms). It is a good idea to boil the canned chickpeas a bit, to remove, the horrible taste that comes if this is not otherwise done. So, I suggest boiling the chickpeas before anything else, or this one omission, can make the whole soup a disaster(I unfortunately forgot to boil the chickpeas and my soup wasn't as good as I could've made it). I omitted the olive oil - there was nothing to fry here, no seasoning,etc, so I didnt feel it was necessary to have any oil in this recipe, and, I also dislike seeing the oil float on top of a completed soup, I wouldn't touch it, so, I left the oil out. I don't have dried sage, so, I used dried basil as a substitute. I omitted the salt since the broth already contains enough salt in it. I used the rest of the ingredients and did as said in the recipe. The soup was fine...but, as I said, it could be better.

Ingredients Nutrition


  1. In a large pot, combine all ingredients except the parsley.
  2. Bring the mixture to a boil over high heat, then lower the heat and simmer, partially covered, for 20 minutes.
  3. Serve the soup garnished with the parsley.

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