When you’re feeling under the weather or in need of some comfort food, it’s time for Chickpea Soup for the Soul! This filling, hearty soup is made with carrots, celery, chickpeas, and healing spices to make everyone who tries it feel instantly warmed up.
My favorite thing to do with a healing batch of Chickpea Soup for the Soup is make it when someone in my family is feeling under the weather. It’s full of simple flavors that do wonders for a sick body! It’s also a wonderful recipe to take to a friend who’s sick, grieving, or welcoming a new baby into the family. It feeds everyone and gives them energy to keep going! It tastes even better with lots of love baked in. I will often make a double batch and tuck some away in my freezer to have on hand for a sick day!
All About Chickpeas
This brothy Chickpea Soup is so comforting because it tastes just like a classic chicken soup. Chickpeas replace the chicken while keeping the protein content and flavor profile high! Chickpeas are one of my favorite pantry staples I use to whip up last minute recipes. They are easy to work with, versatile, inexpensive, and nutritious. Chickpeas are considered a legume, which means they contain plant-based protein, fiber and complex carbs. They are also an excellent source of folic acid. Chickpeas are low in fat and contain no cholesterol. They will digest slowly (keeping you fuller longer) and are satisfying without making you feel stuffed.
Health Benefits of Carrots
I love including carrots in healing soups like this one! Not only do they add gorgeous, bright color, they’re really good for you, too. Carrots are low in calories and offer dietary fiber. They’re high in beta-carotene, which your body turns into vitamin A. This is good for eye health but also your immune system as well as healthy skin.
Vegetables to Add Into Chickpea Soup
This recipe is such a great base for any and all of your favorite vegetables! You might add in…
- Riced Cauliflower
- Zucchini or zucchini noodles
- Sweet potato
Garlic & Turmeric Health Benefits
I love that this Chickpea Soup is loaded with so much garlic and yet the garlic somehow doesn’t overpower the dish. Garlic is great for boosting immunity and has anti-inflammatory properties.
There’s also vibrant turmeric in this soup! Turmeric has been used in Ayurvedic medicine for many conditions, including breathing problems, rheumatism, serious pain, and fatigue. Modern medicine has even begun to recognize its importance. Many use it as a dietary supplement for inflammation, arthritis, stomach, skin, liver, and gallbladder problems. To learn more about turmeric as traditional and modern medicine click here.
This delicious filling Chickpea Soup is gluten-free, grain-free, vegan, soy-free, nut-free, and refined sugar-free.
More Cozy Vegan and Gluten-Free SoupsPrint
- 2 tablespoons extra virgin olive oil
- 1 red onion, diced
- 1 1/2 teaspoons fine salt
- 4 large celery stalks, thinly diced
- 3 carrots, thinly diced
- 10 large garlic cloves, minced
- 1, (15 ounce) can garbanzo beans, drained, rinsed and dried
- 2 bay leaves
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red pepper chili flakes
- 8 cups no-chicken broth (or vegetable stock)
- 1/4 cup diced fresh Italian flat leaf parsley
- Preheat dutch oven over medium heat while you prep your ingredients. Add oil, onions and salt and saute for 3 minutes.
- Add celery, carrots, garlic and garbanzo beans and saute for 7 minutes.
- Add bay leaves, turmeric, chili flakes and stir to evenly coat the ingredients with the ground spices.
- Add broth or stock and bring to a rolling boil. Cover with the lid slightly off-center to allow a little steam to escape. Simmer on low heat for 20 minutes to allow the flavors to develop and the veggies to get tender. You can simmer for longer if desired but do not overcook the veggies.
- Serve while steamy hot garnished with the diced parsley.
- Store leftovers once fully cooled in an airtight container in your refrigerator for up to 1 week or in the freezer for up to 2 months. If freezing, allow one inch of space at the top of the container for expansion. To thaw from frozen, place the container in the refrigerator for 24-48 hours to become liquid again. Then reheat on the stove.
- Category: Soup
- Method: Stovetop
Keywords: vegan chicken soup