Mushroom Chickpea Soup is a warm, simple soup that mixes mushrooms and chickpeas for a filling meal.
- introduction — Mushroom Chickpea Soup
- why make this recipe — Mushroom Chickpea Soup
- how to make Mushroom Chickpea Soup
- Ingredients for Mushroom Chickpea Soup
- Directions for Mushroom Chickpea Soup
- how to serve Mushroom Chickpea Soup
- how to store Mushroom Chickpea Soup
- tips to make Mushroom Chickpea Soup
- variation (if any) — Mushroom Chickpea Soup
- FAQs — Mushroom Chickpea Soup
introduction — Mushroom Chickpea Soup
This Mushroom Chickpea Soup is easy to make and tastes very comforting. If you like mushroom soups, try a similar recipe like creamy mushroom herb soup for another cozy option.
why make this recipe — Mushroom Chickpea Soup
Make this Mushroom Chickpea Soup because it is quick, healthy, and fills you up.
It uses simple pantry ingredients and works for a weeknight meal or a light lunch.
how to make Mushroom Chickpea Soup
Follow a few simple steps and you will have a tasty soup in less than an hour.
For a creamier option or a different grain addition, see this creamy wild rice and mushroom soup for ideas.
Ingredients for Mushroom Chickpea Soup
- 1 cup chickpeas (cooked or canned)
- 2 cups mushrooms (sliced)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley (for garnish)
Directions for Mushroom Chickpea Soup
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, sauté until translucent.
- Add mushrooms and cook until they’re browned.
- Stir in chickpeas and thyme, cook for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 15-20 minutes.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
how to serve Mushroom Chickpea Soup
Serve this Mushroom Chickpea Soup hot in bowls.
Top with fresh parsley or a splash of olive oil. It goes well with crusty bread or a simple salad.
how to store Mushroom Chickpea Soup
Cool the soup to room temperature before storing.
Keep in an airtight container in the fridge for 3–4 days or freeze for up to 3 months.
tips to make Mushroom Chickpea Soup
- Use canned chickpeas for speed and convenience.
- Brown the mushrooms well for more flavor.
- Add a squeeze of lemon at the end to brighten the soup.
- For a spicy kick, try a variation like hot sour mushroom tofu soup for inspiration.
variation (if any) — Mushroom Chickpea Soup
- Make it creamy: stir in a splash of coconut milk or blend part of the soup.
- Add greens: stir in spinach or kale in the last 5 minutes.
- Add grains: serve over rice or add cooked barley for more texture.
FAQs — Mushroom Chickpea Soup
Q: Can I use dried chickpeas?
A: Yes. Soak and cook dried chickpeas first, then add to the soup in step 4.
Q: Is this soup vegan?
A: Yes. Use vegetable broth and olive oil to keep it fully vegan.
Q: What tool helps make this soup smoother?
A: A hand blender works well to make part or all of the soup creamy. Buy it here.
Q: Can I add protein like tofu or chicken?
A: Yes. Add cooked chicken near the end or cubed tofu for more protein.
Mushroom Chickpea Soup
Ingredients
Main Ingredients
- 1 cup chickpeas (cooked or canned) Use canned chickpeas for speed.
- 2 cups mushrooms (sliced) Brown the mushrooms well for more flavor.
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 4 cups vegetable broth Use vegetable broth to keep it vegan.
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley (for garnish) Top with fresh parsley or a splash of olive oil.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, sauté until translucent.
- Add mushrooms and cook until they're browned.
- Stir in chickpeas and thyme, cook for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 15-20 minutes.
- Season with salt and pepper.
Serving
- Serve hot, garnished with fresh parsley.
