High-Protein Chickpea Soup

5 from 36 votes

Quick & creamy, High-Protein Chickpea Soup—created by a Registered Dietitian—offers plant-based nourishment that truly satisfies.

Prep Time5

Cook Time15

Total Time20

Course: Main, Side Dish, Soup

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 476kcal

2 (15-ounce) cans chickpeas drained, and rinsed or 3 cups cooked
3 cups low sodium vegetable broth plus more as needed
1 tablespoon white miso or 1 tablespoon soy sauce, or 2 tablespoons nutritional yeast, or 2 tablespoons tahini
1 tablespoon olive oil or vegetable broth
1 small leek white and light green parts only, chopped* (or two thinly sliced shallots, or one chopped yellow onion)
5 cloves garlic minced
1 large potato (about 6 ounces), diced into about ½-inch pieces
½ teaspoon crushed red pepper or to taste
1 teaspoon paprika
2 small sprigs rosemary or 1 teaspoon dried
2 sprigs thyme or ½ teaspoon dried
1 cup chopped broccoli florets (optional)
Salt and freshly ground black pepper to taste
1 lemon juice to taste

Blend chickpeas with miso: Transfer 1 can drained (or 1 ½ cups) chickpeas to a blender. Add 1 cup vegetable broth, and the miso. Blend on high until smooth. Set aside.
Cook aromatics: Heat the oil in a medium saucepan over medium heat. Cook the leek for about 3 minutes, or until translucent, stirring frequently. Add the garlic, potato, crushed red pepper, and paprika. Cook for 2 minutes more, stirring constantly.
Add the following ingredients: 1 ½ cups chickpeas (1 15-ounce can drained), 1 ½ cups vegetable broth, and the puréed chickpeas with miso. Bring the liquid to a simmer and add the rosemary and thyme. Cover and simmer over low heat for about 10 minutes, or until the potato is fork tender. Stir occasionally, adding more broth as needed.
Add broccoli and season: Remove the thyme and rosemary sprigs and mix in the broccoli florets. Cook over medium-low heat for about 1 minute, or until the florets are just tender. Season with salt, pepper, and lemon juice to taste.

*How to prepare the leek: Slice off the tough green top from the leek. Then, slice off the root. Cut the leek in half lengthwise. Place both halves, cut side down, and slice into thin half-moons. To clean the leeks, place them into a bowl of water. The dirt will settle to the bottom. Use your hands to shake loose any visible dirt. Scoop the leeks out of the bowl with a sieve, allowing any sediment to stay on the bottom.
Place the fresh herbs whole with the sprigs into the soup 10 minutes before the soup is done cooking. Remove them once it is done simmering. This infuses their herby flavor without having to chop them.
Use an immersion blender to make this chickpea soup to save time. Place it into the saucepan once the soup is done cooking and blend until the desired texture.
Storage: Refrigerate any remaining chickpea soup in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to one month.