Italian Chickpea Soup

About This Project


  • 600ml water
  • 1 tin chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 – 2 cloves garlic finely chopped
  • 1 large carrot, chopped
  • 1 celery stalks, chopped
  • 1/2 – 1tsp salt
  • 1/2tsp basil
  • 1tsp oregano
  • Sprinkle of thyme
  • 1 tbsp flat leaf parsley
  • 2 tbsp tomato puree
  • Pinch or two of hot pepper flakes, if desired
  • Optional, 140g dried pasta (serves 2 people)


In a medium pot add olive oil, garlic, carrots, celery, salt, basil, oregano, thyme, hot pepper flakes, tomato puree, water and chick peas. Cook over medium heat till boiling, stirring till all ingredients are combined, once boiling reduce heat and continue cooking, stirring occasionally.

Cook for approximately 30 minutes or until carrots are cooked to your liking.

If adding pasta, add another cup of boiling water (depending how soupy you like it you may want to add more water) bring to the boil and immediately add the pasta, stirring occasionally so pasta doesn’t stick to the bottom and cook till al dente (about 5 minutes for small pasta, or as per pasta pack instructions).

When done, turn off heat, serve immediately in soup bowls, topped with freshly grated parmesan cheese if desired. Enjoy!