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!
- 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
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.
- 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.