Chickpea and vegetable soup

    9 hours 54 min

    This vegan chickpea soup with tomatoes and spinach gets a boost of flavour from fresh herbs and fennel seeds.

    1 person made this

    Serves: 4 

    • 100g dried chickpeas
    • 1 tablespoon extra-virgin olive oil
    • 1 onion, finely chopped
    • 3 stalks celery, sliced
    • 2 carrots, sliced
    • 3 cloves garlic, minced
    • 1 teaspoon fennel seeds
    • 700ml vegetable stock
    • 1 (400g) tin chopped tomatoes
    • 18 cherry tomatoes, halved lengthwise
    • 60g baby spinach leaves
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon chopped fresh oregano
    • 1/2 teaspoon chopped fresh thyme
    • salt and ground black pepper to taste

    Prep:30min  ›  Cook:1hr14min  ›  Extra time:8hr10min soaking  ›  Ready in:9hr54min 

    1. Place chickpeas in a large container and cover with cool water; let soak 8 hours to overnight. Drain.
    2. Bring 500ml of water to the boil in a large pot. Add chickpeas; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
    3. Spread chickpeas on a baking tray and remove skins.
    4. Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic and fennel seeds; cook and stir for 4 minutes. Stir in chickpeas, vegetable stock and tomatoes. Simmer soup until chickpeas are tender, about 15 minutes. Add cherry tomatoes and spinach leaves; cook for 2 minutes.
    5. Season soup with parsley, oregano, thyme, salt and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.

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