The Spiced Chickpea Soup
Recipe in a pot and also with the Thermomix
Excellent comfort food for the first cool days.
Without potatoes and carrots, so it’s also great for those following a low glycemic index diet.
This first course is complete as, in addition to the carbohydrates and proteins from chickpeas, we will also find the fiber from vegetables.
Everything is flavored with curry, which will give our palate that oriental touch.
Like all legumes, chickpeas are an excellent source of vegetable proteins, and their consumption is highly recommended as part of a varied and healthy diet.
They are also very versatile and can be consumed all year round in soups or with pasta, as a side dish, main course, and even in salads.
Discover all my recipes with chickpeas, click here.
These recipes were thought for you:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 324.73 (Kcal)
- Carbohydrates 37.16 (g) of which sugars 5.02 (g)
- Proteins 13.79 (g)
- Fat 13.66 (g) of which saturated 1.48 (g)of which unsaturated 0.42 (g)
- Fibers 11.62 (g)
- Sodium 380.19 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 21 oz boiled chickpeas (or canned)
- 3 cups zucchini
- 1 cup onion
- 1.5 cups tomatoes (ripe)
- to taste basil
- 1 stalk celery
- 1.5 cups vegetable broth (or vegetable cube)
- 2.5 tbsp extra virgin olive oil
- 3 tsp curry
- 1 sprig rosemary
- to taste salt
- to taste pepper
The Spiced Chickpea Soup
Tools
What we need
- 1 Pot
- 1 Knife
- 1 Cutting board
- 1 Immersion blender or the Thermomix
Steps
Recipe in a pot
We’ll start with pre-cooked chickpeas or just drained from the can.
Chop the onion into pieces and gently sauté it without browning in the olive oil, add the celery also chopped, and half of the basil.
Cook for another 3 minutes, then add the chopped tomatoes.
Add the chopped zucchini and 2 teaspoons of vegetable cube and the chickpeas.
Keep a few spoonfuls aside for decoration.
At this point, add the broth and 3 teaspoons of curry powder and cook for 30 minutes.
Check if you need to add more broth.
Adjust with salt and pepper.
Now take the immersion blender and blend until the desired creaminess is achieved.
Transfer the soup to bowls and garnish with rosemary and the chickpeas we set aside.
Chop the onion into pieces, put it in the Thermomix with the celery, half of the basil, and sauté for 3 min at 212°F speed 1.
Then add the chopped tomatoes, the diced zucchini, 2 teaspoons of vegetable cube, and the chickpeas. Keep a few spoonfuls aside for decoration.
Pour the broth, 3 teaspoons of curry, and 2 of vegetable cube,
and cook for 30 minutes at 212°F speed 1, with the basket on the lid.
After the time has passed, adjust with salt and pepper, put the measuring cup, then blend until the desired creaminess is achieved, usually takes 20 sec speed 8.
Transfer the soup to bowls and garnish with rosemary and the chickpeas we set aside.
The Spiced Chickpea Soup can be stored in the fridge for up to 3 days and in the freezer for up to 6 months.
FAQ (Questions and Answers)
The Spiced Chickpea Soup
Can I change the legumes?
Yes, certainly.
Can I add potatoes and carrots?
Yes, certainly, but cut them into small pieces so they cook in the same time as the chickpeas.
