Aug 27 2014

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Chickpea Soup

Chickpea Soup

Chickpea Soup

Just to warn you, most of my soups are not highly measured soups. I often add a little bit of this and a little bit of that. That, for me, is one great part of making soups: flexibility. If you want exact measurements, it isn’t happening today. If you want a great place to start, this is the place to be. This soup was tested the other night and got great reviews from everyone (even my picky-for-our-family, Babycakes liked it–except for the spinach).


1 lb of dried chickpeas (prepared in pressure cooker with 8 cups of water, 1 Tbl oil, and 1 tsp salt–at pressure 25 min. and natural pressure release for 15 minutes)

1 small can tomato paste

frozen spinach

1 lb frozen corn

1 Tbl Italian Seasonings

1 heaping spoonful minced garlic

2 tsp salt


  1. In a large pot set to medium heat, add chickpea broth, 1-2 ladlefuls of chickpeas, and tomato paste
  2. With an immersion blender, blend ingredients until pureed.
  3. Add the rest of the chickpeas.
  4. Add the rest of the ingredients to your tastes. (I did not measure the spinach but put in as much as I thought looked good–not too much to overwhelm the soup.) Garlic, salt, and Italian seasonings are a personal preference too, adjust accordingly.
  5. Bring to boil and simmer until ready to eat.
  6. Serve with cornbread. (We tried out the Live G-free cornbread from Aldi and liked it.)

Where did this recipe come from?

This recipe was inspired by what regularly happens in this house called “what can I make with what I have until I can get to the grocery store.” Since this soup was so well received, we will add this to our meal rotation.



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