Hearty Vegan Chickpea Vegetable Soup: A Cozy Bowl of Comfort for Chilly Days
Total time: 30 mins.
Difficulty: Low
Serves: 2 people
There are soups that fill you up, and then there are soups that hold you. This Chickpea Vegetable Soup belongs to the latter category — a warm, nourishing embrace in edible form. It’s the kind of soup that doesn’t just warm your hands; it warms your mood. The buttery texture of chickpeas blends beautifully with pumpkin, carrots, tomatoes, and a drizzle of olive oil, creating a meal that feels indulgent without ever being heavy. A loaf of crusty bread, a smear of butter, maybe a simple green salad — that’s all you need to turn a cold evening into a small moment of comfort.
The Origins Chickpea Vegetable Soup
Like many great comfort dishes, chickpea soup doesn’t really belong to one country — it’s more of a global citizen. Versions of it simmer in kitchens from Morocco to Greece, each culture adding its own twist. In Morocco, it’s a fragrant affair, spiced with cumin, ginger, and a hint of chili. The Greeks lean toward brightness, stirring in lemon and oregano. In this particular recipe, we’re taking a more rustic, vegetable-forward route, letting olive oil and fresh herbs do the talking. It’s simple, soulful, and satisfying — the kind of food that’s better than the sum of its humble parts.
Ingredients
COOKED CHICKPEAS
500 grams (1 pound)
PUMPKIN
500 grams (1 pound)
ONION
1
MEDIUM POTATO
1
SMALL CARROT
1
MEDIUM TOMATO
1
OLIVE OIL
45 ml (3 tbsps)
SALT
to taste
PEPPER
to taste
FRESH PARSLEY, CHOPPED
to taste
SLICED CIABATTA BREAD
How to Make Hearty Vegan Chickpea Vegetable Soup
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