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35 Easy Chickpea Recipes

These easy chickpea recipes will help you put to good use a can of chickpeas! And this rich and creamy turmeric chickpea soup is one of my favorite canned chickpea recipes. It comes together in less than 30 minutes, and it's delicious!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Soup
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 362kcal
Author: Sara Trezzi

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion - chopped
  • 4 garlic cloves - no skin
  • 2 teaspoons turmeric
  • 1 large carrot - chopped
  • 1 large celery stalk - chopped
  • 1 cup butternut squash - in cubes (or sweet potatoes, or extra carrots)
  • 1 teaspoon thyme leaves - or 1/2 teaspoon dry thyme
  • 2 cans chickpeas - (15 oz) drained
  • 4 cups vegetable broth
  • 4 cups dark leafy greens - finely chopped(kale, collard greens, spinach, Swiss chard)
  • 2 tablespoons lemon juice - optional
  • salt & black pepper to taste

Toppings:

Instructions

  • Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion. Cook for 2-3 minutes until the onion is tender and translucent. Then add the garlic, carrot, celery, and sauté' for a minute.
  • Add the rinsed chickpeas, butternut squash cubes, thyme, turmeric, vegetable broth, salt, and pepper. Bring to a boil, reduce the heat and let the soup simmer for 10 minutes.
  • Transfer the soup into a blender. Blend the ingredients until very smooth. Be careful, as the soup will be very hot. You can also use an immersion blender, but the soup won’t be as creamy.
  • Pour the soup back into the pot, add the lemon juice and the leafy greens and cook on low heat for another 8-10 minutes, until the greens are tender.
  • If the soup is too thick for your liking, add more broth or a bit of water to thin it down. Adjust salt and pepper to taste.
  • Serve hot with roasted chickpeas or toasted bread slices, and top with fresh thyme leaves and parsley.

Notes

How to Store: Let the soup cool to room temperature, then refrigerate it in an air-tight container for 3-4 days. You can also freeze in a freezer-safe container (leaving room at the top for expansion) for up to 3 months. Let the chickpeas soup thaw in the fridge overnight before reheating.
*Nutrition information is a rough estimate per serving.

Nutrition

Calories: 362kcal | Carbohydrates: 50g | Protein: 15g | Fat: 13g | Sugar: 6g