Chickpea Soup I

Chickpea Soup I

33 Reviews 4 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
Christine L.
Recipe by  Christine L.

“This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
  2. Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
  3. Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

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Reviews (33)

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Let's see, where to start. First off, I didn't think 3C broth was enough. I like "juice" in my soup so I probably used 5-6 cups of broth. No fresh tomatoes so I used a can of petite diced...added 10 ozs of mixed vegetables (I was a little confused by the directions...said to add green beans, maybe that's what the person who submitted used instead of mixed). Also, I probably used 4 cups of diced sweet potatoes. I also added about 1/4 t. of cayanne pepper to add some kick. Think I'll add a little more next time. My boyfriend and I LOVED this soup, in fact, I'm having it for lunch now as I type this review. Really, really good!!! Will make again.



We really enjoyed this soup. It's delicious and pleasing to the eye, very colorful! Next time I make it I am going to use a can of Rotel tomatoes instead of a fresh tomato to add some kick to it!



This was the BEST soup that I have ever had! I've cooked a different soup each week for the last 3 months or so, and by far, this was the most delicious! As I am a vegetarian, I substituted the Chicken broth for Vegetable Broth. Mmmm Mmmm good!

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Amount Per Serving (6 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 29.6 g
  • 10%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 570 mg
  • 23%

Based on a 2,000 calorie diet



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Garbanzo Bean Soup II


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Garbanzo Tomato Pasta Soup