A soup doesn’t have to be dull and just for when you are feeling sick. This spicy chickpea soup is sassy and there is nothing boring about it.
Lately, there’s been a chickpea revolution. From salad to soup chickpeas, they are all dominating. In my early years, I only could associate one dish with chickpeas—Garbanzos in Spanish—and that was mondongo. Mondongo is a Venezuelan heavy soup made of beef tripes and garbanzos. Sounds weird, but it is delicious. I hope to make this recipe soon in The Cookware Geek.
Based on that traditional Venezuelan soup, I decided to make a healthier version that results in a vegetarian option.
This soup is a punch of flavor. It’s made to heat you from inside. The base of this soup is the onion, tomato and celery powerful combination. Add some spices magic and you get a soup that stands out from the rest of the soup boredom.
I love the chunkiness and how the different flavors combine so well to form this spicy chickpea soup.
A big plate of this soup and your dinner doesn’t need anything else. Maybe a bit of bread and the dinner is ready!
Spicy Chickpea Soup
Ingredients
- 250 gr canned chickpeas
- 5 cups vegetable broth
- 250 gr canned tomatoes
- 1 carrot cut into dices
- 1 cup celery chopped
- 1 onion thinly chopped
- 2 garlic cloves minced
- ½ dried chili
- 1 tbsp butter
- 1 tsp thyme
- 1 tsp oregano
- salt
Instructions
- Melt the butter in a big soup pot. Toss the onion and the garlic and cook until the onion is slightly transparent.
- Add the carrot, and the celery. Cook for a couple minutes.
- Add the canned tomatoes. Smash them first. (note 1)
- Add the spices (chili, thyme, oregano) and the vegetable broth. Simmer until the carrots are soft.
- Add the chickpeas and simmer for a couple minutes. Add salt to taste.
Notes
- If you want a smoother soup you can blend them. I personally prefer leaving some chunks of tomato, so I only smash them with my hands.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.