This rustic chickpea soup recipe is simple, chunky, warming and great for lunch boxes. Definitely one to add to your chickpea recipes.
This rustic chickpea soup is just the thing for cold, cold days and even colder nights. Nights when you want to sleep in front of the fire to avoid leaving the warmth. Nights when jumping into bed needs serious numbers of hot water bottles and Freddy sent up first to warm the sheets….
Also it is cheap, quick and easy. So if (as happened to me over Christmas) you get a telephone call at 11 am saying that between 10 and 14 people are coming to lunch, you can quickly make this, and everyone is happy.
This soup is also vegan – perfect therefore for almost any occasion. Think chickpeas, sweet potato and mini pasta shells, simmered in some tomatoes and stock and topped up with some pesto. It is hearty, chunky and great for lunch. I have a thermos for mine, which keeps it warm till at least lunchtime, though Freddy takes his into his office in an old bit of tupperware – he says it is just as good cold (odd man).
Try it and let me know what you think.
PS – here is my pesto recipe.
PPS – Adding the pesto really does transform this soup to something more special.
- 1 tbsp olive oil
- 1 sweet potato chopped into bite sized pieces
- 2 celery sticks chopped
- 1 onion finely chopped
- 2 cloves garlic minced
- 400g (14oz) tin chickpeas rinsed and drained
- 400g (14oz) chopped Cirio tomatoes
- 1 l (4 cups) vegetable (or chicken) stock
- 2 tbsp freshly chopped herbs (optional)
- Salt to taste
- ¼ tsp chilli flakes
- 50g (1/2 cup) mini pasta
- Basil pesto and fresh bread to serve
- Heat the oil and fry the sweet potato, celery and onion and fry for 8 mins until soft. Then add the garlic and stir fry for 30 sec.
- Add in the chickpeas, tomatoes, stock, herbs, salt and chilli, bring to the boil and then simmer for 8 mins. Then add in the pasta and simmer for between 8-10 mins until the pasta is cooked.
- Serve the soup topped with fresh basil pesto and crusty bread.