This Easy Peasy Chickpea Soup is fast comfort food for any cool or wintry day. You can use canned chickpeas in this recipe if you must, but home-cooked chickpeas from your slow cooker are the absolute best in flavor and texture. Cook an entire 16 oz bag at once on your leisure day, then refrigerate to use throughout the week in recipes like this. See our simple instructions for cooking dried beans in the slow cooker.
Thyme is an herb that speaks fall and winter to me. I don’t find myself using it much in the summer. But when fall comes, thyme seems like such a comforting flavor to me. I love it in this soup.
Easy Peasy Chickpea Soup
Rating
Ingredients
- 1 recipe - Quick Chickpea Broth (see link below for recipe)
- 4 cups - cooked chickpeas (about three 15 oz cans, drained and rinsed)
- 1 16 oz pkg - frozen peas and carrots
- 2 Tbs - dried thyme
- 2 cups - whole-grain bow tie pasta (farfalle)
- 2 cups - water
Instructions
- Make the Quick Chickpea Broth according to the recipe instructions. Add the broth and all the remaining ingredients to a large soup pot. Bring to a boil. Reduce heat to medium-high, cook until the pasta is tender, about 15-20 minutes. Salt to taste.
Nutrition Information
Nutrition (per serving): 494 calories, 71% calories from carbohydrates, 20% calories from protein, 9% calories from fat, 21.5g fiber.
(3 votes, average: 4.00 out of 5)
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