The Musette: Chickpea Soup

This simple chickpea soup has a delightful creamy texture, and is flavoured with rosemary, smoked paprika and garlic plus miso for a punch of umami. Cooked slowly on the stovetop, this easy vegan soup is hearty and comforting – just what we all need as summer (finally) becomes fall.

This simple chickpea soup really does taste like autumn to me. The smokiness of the paprika, the unmistakable woody quality of rosemary, and all of those earthy-savoury chickpeas to which I add a number of store cupboard flavourings. This is definitely a pantry-friendly recipe!

Normally I stress homemade vegetable stock, but I find that the pastes and stock concentrates sold in shops also have great flavour, and they’re so easy. Just use whatever works best for you.

Ingredients (serves 6)

      • 60ml (1/4 cup) olive oil
      • 1 large onion, diced 
      • 2 sticks celery, diced
      • 2 medium carrots, diced 
      • 1 tbsp fresh rosemary, finely chopped
      • 2 tsp smoked paprika
      • 4-5 fat cloves garlic, finely minced
      • 3 tbsp tomato paste
      • 850g (5 cups) cooked chickpeas
      • 11/2 ltrs (6 cups) vegetable stock (plus extra)
      • 2 tbsp light miso paste
      • 2 tsp sherry vinegar
      • sea salt and ground black pepper, to taste
      • chilli oil or harissa paste to serve (optional)


1. Set a large, heavy bottomed saucepan over medium heat. Once it’s nice and hot, pour in the olive oil and swirl it around. Add the onions and sauté, stirring here and there for about 10-12 minutes. You want them super soft and quite translucent. If they’re browning too quickly, lower the heat. Season with salt and pepper.

An up close, 3/4 angle image shows chopped carrots, celery, onions, and spices being sautéed in a large pot.

2. Add the celery and carrots to the pot and sauté for another 8-9 minutes, or until the edges of the carrots and celery are softened. Season again with salt and pepper. Add the rosemary, paprika and garlic to the pot and stir. Keep stirring until the spices are very fragrant, about 2 minutes.

3. Add the tomato paste to the pot and stir. Keep stirring and mixing it up into the vegetables until the raw, tin-like flavour is cooked out, about 1 minute.

4. Add the cooked chickpeas to the pot and stir to coat in the seasoning and vegetables. Then, pour in the vegetable stock. Season liberally with salt and pepper. Bring the chickpea soup to a boil. Then, lower the heat to a light simmer. Place the lid on top of the pot and simmer the soup for about 40 minutes.

An overhead image shows a blender pouring a puréed portion of a soup back into a pot.

5. Remove about 2 cups of the soup,  add the miso and blend this mixture on high until creamy. Add the puréed portion of the soup back to the pot and stir. Bring the soup back up to a strong boil for about 5 minutes. At this point, if you need to thin out the soup a bit, add more vegetable stock.

An overhead shot of a bowl of pale orange chickpea soup that is topped with ground pepper, a few rosemary leaves, and drizzles of chili oil. A piece of crusty bread is dunked into the top towards the right of the bowl.

6. Stir the sherry vinegar into the soup and adjust the seasoning if necessary. Serve the soup hot with a swirl of chilli oil or harissa, a sprinkle of freshly chopped rosemary and crusty bread – so heartwarming.

30 Comments on “The Musette: Chickpea Soup

  1. Pingback: ReBlogging ‘The Musette: Chickpea Soup’ – Link Below | Relationship Insights by Yernasia Quorelios

  2. This looks and sounds so good, I really do love chick peas.Saving this and hope to trey it next week. The weather is getting colder here in the UK and this looks perfect for lunch or for an evening meal.

    Liked by 2 people

  3. A good one for ‘meat free Mondays’. I do love the humble chickpea, in curries and soups or roasted and dusted with salt and chilli. I’ve tried a few of your published recipes, Sheree, and all have gone down well. I’ll add this one to the list.

    Liked by 2 people

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