Ingredients: Gather all the necessary ingredients, including dried chickpeas (or canned chickpeas for a quicker option), onion, garlic, carrots, celery, vegetable or chicken broth, canned diced tomatoes, olive oil, bay leaves, dried thyme, salt, and pepper.
Preparation of Chickpeas: If using dried chickpeas, soak them overnight in water to soften them. Alternatively, you can use canned chickpeas, which don't require soaking but should be drained and rinsed before use.
Sauté Aromatics: In a large pot or Dutch oven, heat some olive oil over medium heat. Sauté diced onions, minced garlic, chopped carrots, and celery until softened and fragrant. This forms the flavorful base of the soup.
Add Chickpeas and Tomatoes: Add the soaked or canned chickpeas and canned diced tomatoes (with their juices) to the pot. Stir to combine with the aromatics.
Add Broth and Seasonings: Pour in vegetable or chicken broth to cover the chickpeas and vegetables. Add bay leaves, dried thyme, salt, and pepper to taste. Bring the mixture to a simmer over medium heat.
Simmer: Once the soup is simmering, cover the pot with a lid and let it cook for about 30-40 minutes, or until the chickpeas are tender and the flavors have melded together. Stir occasionally to prevent sticking.
Serve and Enjoy: Ladle the chickpea soup into bowls and serve hot. Optionally, garnish each bowl with a sprinkle of chopped parsley or a drizzle of olive oil for added flavor and freshness. Serve with crusty bread or a side salad for a satisfying and nutritious meal.
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