This vegan Greek chickpea soup is a traditional dish that is super healthy, very easy to make, and a favourite with kids and adults alike. Chick peas are legume pulses and as such fairly substantial. So, even though this dish is a soup, it’s ideal as a main course.
When cooking pulses like beans, lentils and chick peas you need to either make sure you soak them overnight (at least, possibly longer) or that you use the new steam cooked ones on offer.
We like to keep things simple and use the dried ones. You can always find a 500gr packet in our cupboard. They only thing we need to make sure is to remember to soak them in plenty of salted water overnight.
Our Greek chickpea soup is easy but needs plenty of time. So if you are in a hurry or cooking during the week use your pressure cooker or instant pot.
This is a perfect autumn and winter main dish. You will most likely find you already have all the ingredients you will need in your pantry, it’s super nutritious and fairly cheap.
This soup can be refrigerated and eaten anytime in the next couple of days.
Eat warm or even at room temperature with a thick slice of bread.