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Chickpea Soup

 A classic Umbrian dish, a simple Italian vegan soup.
Prep Time15 mins
Cook Time1 hr
Course: Soup
Cuisine: Italian
Keyword: Chickpea, Gluten Free, umbrian soup, Vegan
Servings: 4


  • 600 ml vegetable stock
  • 1 slice onion finely diced
  • 800 grams chickpeas from a can
  • 1 sprig rosemary fresh
  • 1 clove garlic
  • 1 tsp pepper freshly cracked if possible
  • 1 tbsp olive oil extra virgin


  • In a heavy bottom pot put olive oil and some cracked pepper.
  • Once hot, add finely diced onion and the halved piece of garlic
  • If using canned chickpeas, dump them out and rinse.
  • When the onion is a light brown add the chickpeas. Fry them for 5 minutes at a medium heat.
  • Add the vegetable (or meat) stock with the sprig of rosemary and let simmer for 20-30 minutes at a low heat.
  • If you want a thicker soup keep the water that the chickpeas are sitting in in the cans/jars and add it as well.
  • Remove the rosemary.
  • Using a stick blender (or regular one) to get the consistancy you'd like. I like to have some chunks of chickpea left, but it's perfectly fine to make it as smooth as hummous.
  • Want some pasta in the soup?
    After it has simmered for 20 minutes and you've blended it, add 2 or 3 tablespoons of the smallest pasta you have. Let it simmer for another 10 minutes or until pasta is cooked.
  • Add any grilled mushrooms, shrimp or bacon that you'd like.
  • Serve in bowls and drizzle with olive oil.