I know simple things can be delicious, but it was this Perfect Chickpea Soup that really taught me how true that is. I first had a bowl of this recipe in Sicily, and when I asked the cook if it had chicken stock in it, she was nearly offended. She told me no, and that it was only time and good ingredients that made this bowl of silky broth, tender chickpeas, and unctuous vegetables so rich.
While this soup does take time – it’s worth it. I’m going to try it with black chickpeas next, just to see how perfect it really is.
Perfect Chickpea Soup
I first learned how to make this soup in Sicily, where I had it at an olive farm and immediately had to ask the cook (an older Sicilian woman = good sign) on how it was made. Her answer shocked me, it's really just simple ingredients, a lot of good olive oil, and time. And the time is worth it, because even after days in the fridge, these are the most perfect chickpeas I've ever had.
Equipment
- 1 chef's knife
- 1 7-quart pot or Dutch oven
Ingredients
- 1 12-ounce bag of dried chickpeas
- 4 fresh rosemary sprigs
- 3 fresh sage sprigs
- 3 fresh thyme sprigs
- 8 cups water
- 1 medium parmesan rind
- 1/3 cup extra-virgin olive oil plus more for serving
- 1 large yellow onion diced
- 3 medium carrots diced
- 3 celery ribs diced
- 2 tablespoons Diamond Crystal kosher salt use half if using Morton's
For serving
- Freshly grated parmesan
- Crusty bread
Instructions
- Add the chickpeas to a large bowl and cover them with at least 3 inches of water. Let these soak overnight, up to 24 hours.
- Drain the chickpeas and add them to a 7-quart pot or Dutch oven. Add the rosemary, sage, thyme, parmesan rind, extra-virgin olive oil, and 8 cups of water.
- Bring this to a simmer. Add 1 tablespoon of salt. Cover and simmer for 45-55 minutes, until the chickpeas are al dente.
- Uncover the pot and skim any foam off the top of the soup. Remove the herbs and parmesan rind.
- Add in the diced onion, carrots and celery. Stir. Cover and simmer another 45-60 minutes. Taste and add up to 1 tablespoon of salt, as needed.
- Cover and simmer another 45 minutes or until the broth is cloudy and the chickpeas are supremely tender.
- Taste and season with salt and pepper as preferred. To serve, grate on some parmesan, drizzle a bit more olive oil, grind on some pepper, and serve with crusty bread.
Can you please confirm the amount of chickpeas you are using? Thank you.
12 ounces! I believe the recipe has it listed?
This chickpea soup looks so hearty and comforting ā the kind of meal thatās perfect for chilly days. I really like how youāve kept it simple yet full of flavor.
Any objection to using canned chickpeas?
No objection, just know they may get very, very soft after the simmering time and not give the broth as much richness due to the nature of them already being cooked!
Would you then suggest just adding them later? Any suggested time? Not sure I can always find dried. <3
The richness of the soup builds with the starchiness of the chickpeas, so I’d add them from the start and just know they’ll be fall-apart tender (not in a bad way!)
You HAVE to use the parmesan rind! The richness the rind adds to the soup is so delicious. Will definitely be making this again!
Hi, I really enjoy your recipes and this looks delicious as well. I would like to try and make this recipe completely plant-based. Do you happen to have recommendations as to what to replace the parmesan rind with?
I would just omit it – it adds a nice depth but nothing you won’t miss! Just make sure to season to taste š
I made this with just a chunk of dairy free parmesan and it turned out quite good. Obviously, not as good as it would be with the dairy version, but it got the job done. Absolutely delicious.
So glad you liked it and please do tell about that dairy free parmesan brand
this looks incredible! do you think i could get away with no parmesan rind? iām dairy free š
Totally š
Just made this tonight, and it is so delicious! Simple enough for me to make while sick with a cold. This will definitely be on rotation from now through winter!
So SO happy you liked it! (and feel better soon!)
Made this yesterday and I truly donāt know if Iāll make it again, even though I loved the flavour a lot. Might have been that my chickpeas were too dry, but even 3 whole hours of simmering was not enough to make them tender. As I was already hungry, Iāve decided to blend some of the soup for creamier texture. But I truly enjoyed the simplicity of the ingredients! I also replaced fresh herbs with what I had on hand (dried rosemary and bay leaf), and the soup still came out quite flavourful.
Not to be that annoying person who doesnāt understand how recipes work, but do you think this could be adapted for a slow cooker? Say, a crockpot on high?
I’ve never used a CrockPot so I’m sadly not the best expert here. Do you know what temperature “high” is? Could it power the soup up to a simmer?
I tried in the crockpot! just extended each simmering phase a little bit longer to accommodate for (what I believe to be) a slightly lower simmer than the stovetop! I let it simmer about 4 hours total on high!!!!!
just as lovely as when I made on the stovetop!
Damn it. I thought there is no way this three hour soup is worth it. I of course did not read ahead and started it at 6pm.
IT IS WORTH IT. It is delicious in its simplicity and I am very happy I stuck to the recipe. Even better the next day.
PHEW – music to my ears! I’m so glad it was worth the wait!
This soup is incredible. I never write reviews but I was stunned at how flavourful this broth was without any meat. Iām so glad I always keep Parmesean rinds in the freezer! I used dried chickpeas from Walmart and they became completely soft and buttery with 3hrs of simmering. This will definitely be going in my regular meal rotation!
I’m so thrilled you liked it!
THAT BROTH! Absolutely life-changing! Thank you for sharing.
So SO happy you enjoyed it!
This was divine. So rich in flavor, but still gentle and comforting. My chickpeas took about 5 hours to soften (even after a generous overnight soak), but I absolutely am not complaining. I wanted to share that we had company over for dinner, and the first thing they said after taking a bite was, “Is this chicken broth?” haha
Haha oh my gosh, they are me!!
OMG Justine, I’ve loved you for years but this soup is one of my favorite recipes I’ve ever made from you. It’s so simple but SO incredibly delicious. I can’t believe how much flavor was developed from just a few simple ingredients. I can see myself making this every year, multiple times a year. Thank you as always!!
Hi Justine, do you think this would work with dried white beans? We have a bag in the pantry that needs to be used and this seems perfect!
Thanks!
Hi Kaylie – Absolutely š It may have a slightly different color to the broth but it will still be delicious.
My chickpea soup is currently still simmering on the stove, but I can already tell by my taste tests that it is simply delicious! Thanks for sharing.
I made this soup for the first time on tuesday and iām already making it again on friday, itās that great! simple and easy and low maintenance with a richness of flavor that would have you thinking otherwise.
canāt wait to make this a million more times!
Girllllll, I cooked your perfect chickpea soup last week and yes it truely is perfect!! This recipe is officially part of our family menu!
This week, I came back to your recipes looking for a black bean recipe and only found one! Could you develop some more black bean recipes???? I haven’t found many amazing black bean recipes online but I found the girl to do it š
Oooo I LOVE THE CHALLENGE. Let me see what I can do <3