Easy Chickpea Soup Recipe

Let's see, where to start. First off, I didn't think 3C broth was enough. I like "juice" in my soup so I probably used 5-6 cups of broth. No fresh tomatoes so I used a can of petite diced...added 10 ozs of mixed vegetables (I was a little confused by the directions...said to add green beans, maybe that's what the person who submitted used instead of mixed). Also, I probably used 4 cups of diced sweet potatoes. I also added about 1/4 t. of cayanne pepper to add some kick. Think I'll add a little more next time. My boyfriend and I LOVED this soup, in fact, I'm having it for lunch now as I type this review. Really, really good!!! Will make again.

We loved this soup--even the meat lovers! I am trying to wean my family away from meat on occasion and this recipe did the trick. Thank you. I followed the recipe except moved the contents to a slow cooker. I sauteed the onions and garlic as stated. Then, I transferred them into the slow cooker and added all the other ingredients. I did double the chickpeas and the chicken broth. I also added a can of diced tomatoes as I didn't have enough fresh tomatoes on hand. I let it cook for an hour on high and for about 4-5 hours on low. The flavors blended together so well and this was a very healthy soup for us. I will make this at least once a month if not more.

Just made this soup! I love it! I am going to serve it tomorrow, allowing time for the flavors to marry. I realized this may be necessary with this recipe, after it sat on the stove and cooled a little the flavors were so much better. I used frozen mixed veggies for SOUP(instead of just green beans or just mixed veggies)the combo with the fresh tomato,sweet potatoes and garbanzo beans is wonderful ! There was so little left in the quart container of chicken broth, I put it all in. I did add a pinch of red pepper just to brighten things a bit. I used about 2/3 can of the garbanzo beans, thinking they may bland out the soup, I think it was a wise decision. I opted for fresh basil and thyme from my garden. It also past the hubby test, meat and potatoes man....

Finally done! And absolutely delicious! Takes about 2 1/2 - 3 hours when using dry beans versus canned. Taste is likely much better though. I did use home canned sweet potatoes so already cooked and quite soft. Knowing that they would disintegrate I added them when about an hour of cooking was left. That way it became a flavorful thickener rather than a mushy veggie. More a stew than a soup but that was what I was aiming for. Will definitely make again.

Came across this recipe when looking for more bean recipes. My wife and I both liked this soup very much. The sweet potatoes and garbanzo beans work well and make this vegetable soup stand out. Based on the comments from others, I used 5 cups of liquid (broth and water) and added 1/4 teaspoon of cayenne powder. I also added 1/4 tsp turmeric powder. Next time I might reduce the cayenne a bit but this was still very good. I did not have packaged mixed vegetables on hand, but used a 1/4 cup of frozen peas and about a 1/2 cup of cut green beans and two small carrots chopped. Any combination of vegetables will probably work. Will definitely prepare this soup again.

Wow. I totally did not expect this to be so good. Subbed butternut squash 1/4" cubes for sweet potatoes, used green beans vs mixed veggies and 14oz can petite diced tomatoes with celery and peppers. Served over ditalini pasta. Wow!

My wife is allergic to onion and garlic, so I have to modify almost all recipes, and make scratch versions of any prepared ingredients that are called for (most pre-prepared stuff has onion powder and/or garlic powder in it, even ketchup!) Otherwise I followed the recipe almost to a 'T'. There is one little "gotcha" you need to be aware of. Nowhere in the directions does it say when to add the frozen vegetables! The clue is where it says, "simmer until vegetables are tender but not mushy". I used fresh veggies rather than frozen, just because I had a bunch. Bottom line ... this soup rocks! I will soooo make it again and again!!!

Very good, with a few changes: Because green beans were mentioned in the intoduction, I assumed the "frozen mixed veg" was a mistake, and unfortunately used beans. It spoiled an otherwise delicious soup. The next time I made it I omitted the beans/frozen veg, used a fresh sprig of thyme and added 2 chicken breast halves near the end of cooking time (fried in a little olive oil and thinly sliced). I also increased the paprika to one teaspoon. My husband said it was one of the best soups I'd ever made! I'm making my version of this for a friend's dinner party next week. Thanks, Christine!

Very good and used organic canned tomatoes with the liquid. It added liquid and make it less thick Highly recommended it

This was sooooo good. I love to find a good recipe that you can alter to your taste, and this is one of the best soups I ever made. I subbed oregano and cumin for the thyme and basil, used half can diced tomato, 2 chopped green chillies and a little more garlic than called for. thick, hearty, healthy, DELICIOUS results. I'll be making this again and again.

My husband and I loved this soup. We recently have gone to a more plant based diet and he requested a chickpea based soup so I tried this with a couple of modifications. I used cubed russet potatoes instead of sweet potatoes and vegetable broth instead of chicken broth. It was delicious and I will be making it again as the weather cools. Highly recommend!!

This turned out better than I imagined.

Loved this recipe - used 4 cups of vegetable broth instead of chicken broth. Used Italian seasoning instead of basil and a sweet vadallia onion instead of a red onion. Low fat soup with great taste!

It was great. Will definitely double recipe next time and add extra broth and chickpeas.

Very good soup. I doubled the recipe and froze some for later.

Excellent! The sweet potatoes add something different. !! I add a touch of fresh lemon juice.

Delicious. I didn’t have mixed veggies so used what I had frozen in freezer. Also had 4 fresh mushrooms and sliced them thin for a nice texture addition!!

I liked this exactly as written. I did add some hot pepper flakes before serving. It’s so easy to make, it’s definitely a keeper.

Add cayenne pepper for a kick! Use 48 oz of chicken broth instead of bouillon. Delicious, low calorie and nutritious!

Amazing food to use all veggies you have in the fridge. I did use potatoes, carrots not the green beans I did not have any but I added one cup of Jasmin rice for consistency, of course the main ingredient the chickpeas!! As far as spices I like spicy food so I added half spoon of red pepper crushed, a pinch of cayenne and oregano, on top of the established recipe. This was amazingly good and my boyfriend did not leave anything left. Amazing soup saves for life.