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Italian chickpea, tomato and vegetable soup

So, the season of overindulging on rich foods is over and, if you are like me, maybe you are craving something a little lighter? However, you still need that hearty, filling meal feeling? So here is a nice warming soup recipe to help you through.

Serves 2


175g chickpeas (canned or soaked overnight if using dried)

1 tbsp olive oil

1 large red onion, sliced

2 garlic cloves, finely chopped

1 tin chopped tomatoes

1tsp dried herbs

500g courgettes, sliced into rings

125g peas or French beans

1 tbsp flat leaf parsley, finely chopped

Salt and back pepper


  1. Simmer the chickpeas in water until soft. When they are cooked drain off the water and save for later.

  2. Gently fry the onion and garlic until the onion begins to colour and soften. Reduce the heat and add the tomatoes, stirring together for a minute or two.

  3. Add the chickpeas, dried herbs, courgettes and enough cooking liquid from the chickpeas to cover everything. Simmer for 5 mins.

  4. Add the peas or French beans and continue cooking until the vegetables and chickpeas are soft but retain some bite.

  5. Season with salt and black pepper.

  6. Serve into bowls not forgetting to add the chopped parsley.

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