Easy Chickpea Soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: bowls

Course: Main Dish

Author: Heather Nicholds

This soup is easy and quick to put together, as well as super tasty, with some wonderful rich flavors. It’s perfect for a quick weeknight dinner and will make enough to take for lunch the next day. If you’re cooking for two or more, the recipe will double or triple easily.

Ingredients

1/2 onion, chopped
3 cloves fresh garlic, minced
1 cup mushrooms, chopped
1-2 tsp olive oil, or veggie broth
pinch sea salt
1 Tbsp dried basil
1/2 Tbsp dried oregano
1-2 Tbsp balsamic vinegar, or red wine
1 19oz can diced tomatoes
1 14oz can chickpeas, 1 1/2 - 2 cups cooked
2 cups water, more or less
1-2 cups kale, chopped
pinch sea salt

Instructions

Saute the onion, garlic and mushrooms in a soup pot with the olive oil (or broth) and salt until softened.
Add the dried herbs, then the vinegar or wine to deglaze, then pour in the tomatoes and chickpeas. Stir to combine, adding enough water to get the soup or stew consistency you like.
Add the chopped kale and another pinch of salt, then cover and let simmer for 5-15 minutes.

Nutrition