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Chickpea Soup

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Chickpea Soup
  • Cook Time:
  • Warm chickpea soup enhanced with leeks, celery, zucchini, squash, bell peppers and white wine flavours.


  • 1 Tbsp olive oil
  • 2-3 cloves chopped garlic
  • 1 medium onion
  • 1/2 cup finely chopped leeks
  • 1/2  cup finely chopped celery
  • 1/2 cup finely chopped chives
  • Few leaves rosemary
  • Few sprigs thyme
  • Few sprigs sage
  • 1/4 finely chopped zucchini
  • 1/4 finely chopped yellow squash
  • 1 litre chickpea stock
  • 1/4 finely chopped red bell pepper
  • 1/4 finely chopped yellow bell pepper
  • 1/4 finely chopped green bell peppers
  • 150 gms chickpeas (skinned)
  • 1 tsp red chilli flakes
  • 20 ml white wine
  • 30-40 gms grated cheddar cheese


  1. In a hot pan add the leeks, celery, onions, garlic, chives, rosemary, thyme and sage.
  2. Add the chopped zucchini, squash, and bell peppers.
  3. Add some red chilli flakes, white wine, chickpeas and the chickpea stock.
  4. Stir and bring to a boil.
  5. After the soup boils let it simmer for a few minutes and then blitz it.
  6. While the soup is simmering you can sauté the leftover chickpeas, bell peppers, zucchini and yellow squash in olive oil as topping.
  7. Garnish with grated cheddar cheese.