Best 5 Comfort Soup Vegetarian Chickpea Recipes

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Embrace the warmth and comfort of our delectable Vegetarian Chickpea Soup, a symphony of flavors that will nourish your body and soul. This hearty and flavorful soup is a symphony of textures and tastes, featuring tender chickpeas, a medley of aromatic spices, and a rich broth that will warm you from the inside out. Savor the harmonious blend of chickpeas, onions, garlic, tomatoes, and a touch of heat from chili powder and cumin. With its easy-to-follow instructions, this soup is perfect for a quick and satisfying meal or as a comforting addition to your weekly meal prep. Indulge in a wholesome and satisfying culinary experience with our Vegetarian Chickpea Soup, sure to become a staple in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKPEA NOODLE SOUP



Chickpea Noodle Soup image

This noodle soup is made with chickpeas instead of chicken! It's the perfect meatless soup when you're feeling ill or craving familiar comfort food flavors. Recipe yields 6 big bowls of soup.

Provided by Cookie and Kate

Categories     Soup

Time 40m

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
1 cup thinly sliced celery (about 2 long stalks)
1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small)
1/4 teaspoon salt, more to taste
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder (optional)
1 bay leaf
1 can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
8 ounces spiral pasta*
2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
2 quarts (8 cups/64 ounces) vegetable broth
Freshly ground black pepper, to taste

Steps:

  • Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and 1/4 teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
  • Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.
  • Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
  • Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another 1/4 teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.
  • Once cool, store the soup in the refrigerator, covered, for up to 5 days.

Nutrition Facts : ServingSize 1 bowl, made with whole wheat pasta and regular vegetable broth (not low-sodium), Calories 312 calories, Sugar 8.7 g, Sodium 1019.8 mg, Fat 7.8 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 53.4 g, Fiber 9.6 g, Protein 11.1 g, Cholesterol 0 mg

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)



Harira (Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon) image

A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.

Provided by Joan Nathan

Categories     Rosh Hashanah/Yom Kippur     Soup/Stew     Dinner     Kosher     Vegetarian     Chickpea     Lentil     Parsley     Cilantro     Carrot     Tomato

Yield 8-10 servings

Number Of Ingredients 18

4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 stalks celery, diced (about 1 1/2 cups)
3 large carrots, peeled and cut in rounds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
Salt to taste
1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
7 cups (1 2/3 liters) chicken or vegetable stock
1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
1 cup (370 grams) green lentils
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose unbleached flour
1 large egg
Juice of 2 lemons (about 1/4 cup)

Steps:

  • Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
  • Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

25-MINUTE COMFORTING VEGGIE SOUP



25-Minute Comforting Veggie Soup image

This easy, veggie-packed vegan soup comes together in no time, but tastes like it simmered for hours.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 15

1 tablespoon olive oil + more for drizzling (if desired)
1 medium onion (diced (about 2 cups))
4 medium carrots (diced (about 1 1/2 cup))
2 stalks celery (diced (about 1/2 cup))
1 medium clove garlic (minced)
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium or 2 small zucchini (diced)
1 14-ounce can diced tomatoes
4 cups vegetable broth
1 1/2 cups white beans (such as cannellini or pinto beans (or 1 [15-ounce] can))
1/2 cup chopped Italian parsley
1 tablespoon red wine vinegar
Additional salt and pepper to taste

Steps:

  • Set a large saucepan over medium heat. When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring, until softened, about 5 minutes. While these veggies cook, chop the garlic, zucchini, and parsley.
  • Add the garlic, thyme, salt, and black pepper and cook, stirring, for one more minute. Add the tomatoes, vegetable broth, and beans. Increase heat to medium-high. As soon as the soup comes to a boil, reduce heat and simmer uncovered until the zucchini is tender, about 5 minutes.
  • Stir in the parsley and simmer for one more minute. Remove from heat and stir in red wine vinegar. Taste and add additional salt and pepper if desired. Ladle into bowls and top with parsley sprigs and an extra drizzle of olive oil, if desired.

VEGAN CHICKPEA NOODLE SOUP



Vegan Chickpea Noodle Soup image

Chickpea noodle soup is quick and easy vegan comfort food at its finest. Don't shy away from browning the vegetables in the second step. It adds a lot of flavor. And make sure to use a really good vegetable broth.

Provided by Taylerand20

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 13

2 tablespoons olive oil
3 large carrots, diced
3 stalks celery, diced
1 large yellow onion, diced
5 cloves garlic, minced
12 cups vegetable broth
2 teaspoons herbes de Provence
3 dried bay leaves
½ teaspoon ground black pepper, or more to taste
1 (12 ounce) package wide vegan noodles
2 (15 ounce) cans chickpeas, drained and rinsed
½ cup chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

  • Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.
  • Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.
  • While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.
  • Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.

Nutrition Facts : Calories 276.4 calories, Carbohydrate 47.4 g, Cholesterol 28.2 mg, Fat 5.6 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 0.9 g, Sodium 753.7 mg, Sugar 6.2 g

COMFORT SOUP (VEGETARIAN CHICKPEA)



Comfort Soup (Vegetarian Chickpea) image

This is the vegetarian version of a soup I recently posted. I made it up the other day and it is real comfort food. Hearty and healthy - it makes a big pot and that's a good thing as you'll want more than one bowl.

Provided by evelynathens

Categories     Grains

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 medium onions, chopped fine
2 large fat garlic cloves, chopped fine
2 -3 tablespoons olive oil
1 lb chickpeas, soaked for 9-12 hours (I used the pre-peeled ones)
5 large carrots, grated
2 tablespoons tomato paste
1 bay leaf
1/3-1/2 cup pearl barley
1/4 teaspoon cayenne pepper (or to taste)
salt and pepper

Steps:

  • Saute onion, garlic and olive oil together until the onion is soft and translucent.
  • Add the chickpeas, carrots, tomato paste, bay leaf and 1 1/2 quarts water. Season to taste.
  • Bring to a simmer and cook, covered for 1/2 an hour. Add the pearl barley and simmer for another 40-60 minutes, or until the chickpeas and barley are cooked through and the soup is quite thick (if the soup is too thick, thin with a little hot water until you achieve the consistency you desire).
  • This was a really satisfying meal with a tossed green salad and garlic bread.

Nutrition Facts : Calories 160.9, Fat 4.3, SaturatedFat 0.6, Sodium 234.3, Carbohydrate 27.3, Fiber 5.7, Sugar 3.9, Protein 4.6

Tips:

  • Soak the chickpeas overnight: This will help them cook more evenly and reduce the cooking time.
  • Use a variety of vegetables: This will add flavor and nutrients to the soup. Some good choices include carrots, celery, onions, garlic, potatoes, and tomatoes.
  • Add some spices: This will help to give the soup a warm and comforting flavor. Some good choices include cumin, coriander, paprika, and chili powder.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop.
  • Serve the soup with a dollop of yogurt or sour cream: This will add a creamy richness to the soup.

Conclusion:

This vegetarian chickpea soup is a delicious and comforting meal that is perfect for a cold day. It is also a great way to use up leftover chickpeas. With a few simple ingredients and a little bit of time, you can have a delicious and healthy soup that the whole family will enjoy.

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