Chickpea Soup is a delicious vegetarian soup filled with vegetables, chickpeas, and Israeli couscous in a rich tomato based broth. You’ll love how healthy and easy this soup is to prepare.
In a large stockpot, pour the olive oil into the pot. Sweat the onions, celery, carrots and garlic for 10 minutes on medium heat with lid on. Stir occasionally and add in a half-cup of the vegetable stock to help the sweating/cooking process.
Add the tomato sauce, the remaining vegetable broth, Italian seasoning, and pearled couscous. Bring to a boil then reduce to medium-low. Cook for 15 minutes.
18 ounces Tomato Sauce, 64 ounces Vegetable Broth, 1 teaspoon Italian Seasoning, ½ cup Pearled Couscous
Then add in the diced plum tomato, spinach, and drained and rinsed garbanzo beans. Cook for an additional 5 minutes.
Once the spinach has wilted and the soup has simmered ladle soup into bowls and top with Parmesan cheese if desired.
Parmesan Cheese + additional for topping
Notes
Pearled couscous - If you cannot find pearled couscous you can use ancini de pepe which is a pearled like pasta used in Italian Wedding Soup!
Veggies - This is a great soup on its own but if you would like to add more vegetables I suggest diced zucchini or yellow squash, mushrooms, or even green beans make a great addition to this soup.
Spice it up - I love to add some red pepper flakes and additional black pepper to the soup. I typically like to do this once it's ladled in the bowl so others can enjoy at their own desired spice level.
Vegan - Want to make this a vegan soup? Omit the Parmesan cheese at the end to make this chickpea soup vegan friendly!
Storage - If you have leftovers of the soup, cool the soup to room temperature then place in a sealed container in the refrigerator for up to 5 days.
Freezing - Follow the same storage steps above, but place in the freezer. Free for up to 3 months. Just know that the couscous will absorb all the broth meaning you will need to add more broth when you go to reheat the soup.