Chickpea soup

1 - 3
PersonalPoints™ per serving
Total Time
16 min
6 min
10 min
The secret to this cream-free soup’s silky consistency is blending the chickpeas and broth in a blender or food processor before cooking. Because it takes less than 15 minutes to prepare, you can easily make the soup before you leave for work and pack one serving to take along with you. While the soup is simmering, poor boiling water into a thermos and let stand until the soup is done. Remove water from thermos and wipe dry. Pour soup into warm thermos—it should keep your soup warm for hours. For a tomato-flavored variation, add 1 cup drained petite diced tomatoes along with the chickpea mixture.


Reduced-sodium chicken broth

5 cup(s)


1 can(s), (15 oz), rinsed and drained

Olive oil

2 tsp

Uncooked carrot(s)

2 medium, thinly sliced

Sweet red pepper(s)

1 medium, chopped

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

3 medium clove(s), minced


2 tsp, fresh

Table salt

½ tsp

Black pepper

¼ tsp

Fresh parsley

2 Tbsp, fresh, chopped


  1. Puree the broth with the chickpeas, in batches, in a blender.
  2. Heat the oil in a large nonstick saucepan over medium heat. Add the carrots, bell pepper, onion, and garlic; cook, stirring, until the carrots are crisp-tender, about 5 minutes.
  3. Stir in the chickpea mixture, rosemary, salt, and black pepper. Stir in a little water if the soup is too thick. Cook over medium heat until heated through, about 4 minutes. Serve sprinkled with the parsley. Yields about 1 1⁄2 cups per serving.