Quick Chickpea soup

It is most definitely soup weather! It is cold and wet and this soup is perfect for a very quick nutritious meal. We haven’t had the snow here like the South of the UK, but we had a smattering earlier in the week which was enough for the boys to make snowballs with!Β  πŸ˜€ I don’t know how the snow normally is where you are, but generally we don’t get loads, and if we do, it’s all slushy within a few hours! Anyway, whether you have snow, ice, wind, rain, cold or a glimpse of weak sunshine, this soup is the perfect warming dish to make for a quick lunch or dinner!

If you think you can’t be bothered to cook, think again! This was on the table in less than ten minutes! So, you could: open the fridge and stare at the contents; get a packet of soup and boil the kettle, or make this delicious soup! πŸ˜€ You just need passata, tinned chickpeas, spices, seasoning and an easy cook grateable vegetable such as a courgette, carrot or savoy cabbage. That’s it! Yes, it really is that easy! πŸ˜€

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Quick Chickpea Soup

Get this delicious soup on the table in less than ten minutes!

Created by:: Laurena @LifeDietHealth
Gather
  • 1 carton passata
  • 2 tins chickpeas (with liquid)
  • 1 medium courgette (or other quick cook veg)
  • 1-2 teaspoons paprika
  • 1/2 teaspoon garlic granules
  • Salt to taste
  • Black Pepper to taste
Prepare
  1. Tip the passata into a large pan, then refill the container with water and add to the pan. Turn the heat to medium-high.

  2. Add the chickpeas and their liquid to the pan, stir.

  3. Using a fine grater, grate the courgette straight into the pan. 

  4. Sprinkle the paprika, and garlic in, season with salt and pepper, cover and leave to simmer for 5-10 minutes. Serve.

  5. Enjoy!

Tips & Storage
  • You can add any vegetables you like which are quick cook – try courgette, carrot, savoy cabbage, beansprouts, peppers.
  • Add a bit of chilli powder or chilli flakes to make this a bit spicier.
  • Serve with some fresh bread – or add a handful of croutons.
  • Throw in some frozen veg if you want a more vegetable based soup – a cupful of peas, sweetcorn or even okra would work well.
  • Store refrigerated for up to three days.Β 

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If you’re new to cooking, or plant based cooking and needΒ some kitchen inspirationΒ or you’reΒ after some ingredients, have a look here!

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I’m going to share this warming soup over at this weeks Fiesta Friday πŸ™‚ Please come on over and join us – you’ll find lots of lovely recipes, tips and new friends! This week the Fiesta is co-hosted by Antonia @ Zoale.comΒ andΒ Julianna @ Foodie on Board

Oh, and of course, if you make this quick soup (or any of our other recipes), please post your photos using #LifeDietHealth or @LifeDietHealth so we can see your creations! πŸ™‚ We love to see your interpretations of our recipes! If you haven’t already, make sure you’re following us everywhere so you never miss a thing! πŸ˜€ You can subscribe here (see link to right)! to receive our recipes each week, follow us on Facebook, Twitter and Instagram, (you can chat with us here too)! and see what we’re liking on Pinterest! Thankyou! πŸ˜€

Speak soon, Have a great week.

Laurena x

 

13 Comments

  • Eva Gallon 1st February 2019 at 13:25

    Simple yet healthy (and vegan of course)- love it☺ I tend to make a variation of this with rice or orzo but using chickpeas is a great idea. You’ve now got me wondering whether Savoy cabbage is actually that easy to grate lolπŸ˜€

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 1st February 2019 at 13:49

      Thanks Eva… best you make this just so you can try and grate your savoy! πŸ˜› Using chickpeas makes this so quick.. you could have made it by the time it took me to reply! πŸ˜› πŸ˜€

      Reply
  • Eva Gallon 1st February 2019 at 14:02

    True, haha😁

    Reply
  • Julianna 1st February 2019 at 22:59

    It doesn’t get any better than this! A tasty and nutritious soup that is quick to prepare. Thanks so much for bringing it over to us at Fiesta Friday this week. πŸ™‚

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 3rd February 2019 at 11:32

      Thanks Julianna, so quick and easy but not lacking in taste! Thanks for co-hosting FF this week.

      Reply
  • chefjulianna 2nd February 2019 at 17:23

    I love that this recipe is so quick and yet very nutritious! Thanks so much for sharing it with us this week at Fiesta Friday!

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 3rd February 2019 at 11:33

      Thanks Julianna πŸ˜€ So good you commented twice! πŸ˜› Thanks again for co-hosting! πŸ˜€

      Reply
  • Jhuls | The Not So Creative Cook 3rd February 2019 at 12:16

    I could use a bowl of this soup, Laurena. I might add coriander, too. πŸ˜€ Thanks for sharing and happy FF.

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 3rd February 2019 at 12:28

      Ooo Jhuls that would taste amazing! Thanks for the idea! πŸ˜€ Have a great weekend and happy FF to you too. x

      Reply
  • Antonia 3rd February 2019 at 15:10

    What a beautiful soup, Laurena! I love chickpeas! Thank you for bringing your bowl of comfort to the party! Happy Fiesta Friday!

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 3rd February 2019 at 20:56

      Thanks Antonia! πŸ™‚ Chickpeas are a fantastic ingredient (we use them all the time)! Thank you for co-hosting πŸ™‚ Enjoy the Fiesta!

      Reply
  • Code2cook 5th February 2019 at 19:49

    Thank you for dropping by. quick chickpea soup definitely looking delicious. Color and thickness making me drool.

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 6th February 2019 at 09:05

      Thank you πŸ™‚ I hope you get to try it! We used your sana thongba tofu idea yesterday-yummy!

      Reply

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