Is chickpea soup good for you?

Using chickpeas as your protein for a soup or stew is a great way to make those classic comforting flavors even more nutritious! Chickpeas are also a great source of fiber, minerals, vitamins, and plant-based protein! If you're looking for a hearty, meat free meal that will fill you up and fuel you through your day - this chickpea soup is it!

Are you supposed to cook canned chickpeas?

No! Canned chickpeas do not need to be cooked before eating! They come cooked and ready to go straight from the can. They can also be eaten right at room temperature, or hot or cold.

What is chickpea stew?

Chickpea stew is a simple veggie-loaded one-pot meal that your whole family will love! You can add whatever veggies you've got in the fridge or throw in some canned veggies too. Chickpea stew is a great meal to help you clean out the fridge because you can add all your odds and ends of leftover veggies!

One-Pot Vegan Chickpea Soup Recipe

Name: Vegan Chickpea Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 3 tablespoons olive oil; 1 yellow onion, diced; 1 cup sliced carrot; 1 cup sliced celery; 6 cloves garlic, thinly sliced; 2 teaspoons ginger paste; 1 tablespoon curry powder; 1 teaspoon cumin; 1/4 teaspoon turmeric; 2 tablespoons flour; 2 (15 oz.) cans chickpeas, drained; 1.5 pounds baby red potatoes, roughly chopped; 1 cup split red lentils; 1 (13.5 oz.) coconut milk; 32 oz. vegetable stock; 1/2 cup water (or more stock); 2 bay leaves; 3 cups chopped kale; 1 tablespoons lime juice; Kosher salt; fresh cracked pepper; fresh chopped cilantro/parsley for garnish

Vegan Chickpea Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

This creamy vegan one-pot chickpea stew comes together in about 40 minutes and is loaded with veggies and TONS of flavor! Garbanzo beans, baby red potatoes, kale, and classic mirepoix simmer in a creamy, curry spiced, coconut milk broth to create a delicious meatless meal your family will love!

Author: Kylie
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Main Dish
Method: Stove Top
Cuisine: Indian
Diet: Vegan

Ingredients

Scale

3 tablespoons olive oil
1 yellow onion, diced
1 cup sliced carrot
1 cup sliced celery
6 cloves garlic, thinly sliced
2 teaspoons ginger paste
1 tablespoon curry powder
1 teaspoon cumin
1/4 teaspoon turmeric
2 tablespoons flour
2 (15 oz.) cans chickpeas, drained
1.5 pounds baby red potatoes, roughly chopped
1 cup split red lentils
1 (13.5 oz.) coconut milk
32 oz. vegetable stock
1/2 cup water (or more stock)
2 bay leaves
3 cups chopped kale
1 tablespoons lime juice
Kosher salt
fresh cracked pepper
fresh chopped cilantro/parsley for garnish

Instructions

Heat oil in a large pot over medium high heat.
Add onion, carrot, and celery along with a couple pinches of salt and pepper.
Cook, stirring occasionally for 8 minutes.
Stir in garlic, ginger paste, curry powder, cumin, turmeric, and a couple pinches of salt and pepper.
Reduce heat to medium and cook, stirring frequently, for about a minute.
Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.
Stir in a splash of veggie broth to deglaze the pan, scraping the yummy bits off the bottom.
Add chickpeas, potatoes, lentils, coconut milk, vegetable stock and water.
Stir to combine add bay leaves, along with a couple pinches of salt and pepper.
Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don’t stick to the pan.
Turn heat to low or medium low and simmer gently for 15-18 minutes or until the potatoes are fork-tender. Add lime juice and stir in kale until wilted. Season to taste with salt and pepper.
Garnish with fresh cilantro or parsley and enjoy!