Be sure to try my Italian Wedding Soup recipe next!
Chickpea Soup
There is something so incredibly warm and satisfying about this Chickpea Soup! When I’m in the mood for something a little different, with lots of flavor, protein, and vegetables, this is always what I make. Using canned beans makes it ultra convenient too! It also makes a fantastic freezer meal, don’t be afraid to make a double batch- it won’t go to waste! (In fact it’s so good that I often have to freeze leftovers right away just to keep myself from eating it all! Don’t miss my PRO tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook and crumble the chicken (or turkey) sausage until cooked through and set aside. Deglaze the skillet with dry white wine (or chicken broth) and reduce by half.
Soften onions, carrots, celery, and garlic in butter. Add flour (optional) and cook 1-2 minutes. Add lemon juice, hot sauce, soy sauce, seasonings, chickpeas and chicken broth. Bring to a boil, then reduce to a simmer and add turkey sausage back. Simmer for 20 minutes.
Add the kale and cook until wilted. Stir in Parmesan cheese and serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes and reheats very well!
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4.5 quart Dutch oven– this is what I use for this recipe. (Le Creuset is great quality, you’ll have it forever.) Immersion Blender- To puree some chickpeas in broth to thicken the liquid. (Optional step.) Food Storage Containers– These are what I use, they fit exactly 1 cup and are leak proof, microwave safe, stackable, and BPA free. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time. Chefs Knife– I have this one, it’s affordable but high quality. 16 oz. storage containers I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
