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Chickpea Soup


Chickpea Soup

Chickpea Soup



Recipe 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


In a hot pan add the leeks, celery, onions, garlic, chives, rosemary, thyme and sage.

Add the chopped zucchini, squash, and bell peppers.

Add some red chilli flakes, white wine, chickpeas and the chickpea stock.

Stir and bring to a boil.

After the soup boils let it simmer for a few minutes and then blitz it.

While the soup is simmering you can sauté the leftover chickpeas, bell peppers, zucchini and yellow squash in olive oil as topping.

Garnish with grated cheddar cheese.

Key Ingredients: olive oil, garlic, onion, chickpeas, white wine, leek, celery, thyme, chives, sage, red chilli, cheddar cheese, yellow squash, chicken stock, zucchini, rosemary, bell pepper, cheese