Mushroom Chickpea Soup
This Mushroom Chickpea Soup is easy to make and tastes very comforting. A warm, filling soup that mixes mushrooms and chickpeas, perfect for a quick weeknight meal or light lunch.
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.
Notes
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.