Tangy chickpea soup

Chickpea soup, easy and packs a healthy punch! This soup is great when you want something that little bit different. There’s a real tang to tickle the tastebuds.


1 can chickpeas
1 can chopped tomatoes
2 sticks celery
1 small onion
2 small potatoes
Juice of 1/2 lemon
clove of garlic
Oregano and basil
750ml stock


Dice the onion and chop the celery (strip the skin first) into small pieces. Toss into a pot along with the crushed garlic with a little bit of oil and cover. Leave to sweat until the onions are translucent.

Pour the stock into the pot. Pop the chickpeas (rinse these first) and the tomatoes in. Mix in the lemon juice. Don’t skip the lemon, it’s worth adding it in! You can also throw in some lemon zest if you wish. Cover and leave to simmer for 20 minutes. Add the oregano and basic (a decent pinch of each, I used dried herbs) and simmer with the lid off for another ten minutes. Puree the soup with a hand blender and add salt and pepper to taste.

Chickpea soup with flatbread
Chickpea soup with flatbread

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