Chickpea Broth Soup

Do you cook beans and legumes from scratch? Don't toss the cooking liquid when you make chickpeas! Drizzle in olive oil and a good sprinkle of salt when you simmer them*, then use the cooking broth to make a summer-y soup. Read on to find out how.
I made a bag of chickpeas a couple of weeks ago. As I scooped out some warm chickpeas to use to make hummus, I realized there was quite a bit of good broth left in the pot. When it cooled enough, I poured it into a Ziplock bag and stored it in the freezer until I was ready to use it. 

The following week, I had some farmers market vegetables. They were so bright and cheerful. I had thawed my chickpea broth from the previous week, so I sauteed some onion and garlic, added the chopped vegetables, and followed with some spices, herbs and the broth. I finished it with some lemon juice. 

The soup was bright and lively with colors that made me happy. On this particular day, I ate the soup with buttered toast and cheese. You could also top the soup with a drizzle of olive oil and a sprinkle of Parmesan. Or make it more filling by topping with a fried egg. 

Chickpea Broth Soup

Note: You'll need to cook dried chickpeas ahead of time to get this delicious broth. See below for a basic recipe.  


1 large onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
3-4 cups summer vegetables, such as zucchini, summer squash, tomatoes, collards, kale, etc.
2-3 tablespoons fresh herbs (or 1.2 teaspoons dried)
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 cup cooked chickpease
3-4 cups chickpea broth

Chop onion and saute in olive oil over medium heat until soft, about 5 minutes.

Add garlic and chopped vegetables such as zucchini, tomatoes, collards, peppers, etc. Saute 5 minutes over medium-high heat. 

Add salt, pepper, fresh herbs, chickpeas and chickpea broth and bring to a boil. Simmer until soup is heated through, about 5 minutes.

Add lemon juice. Ladle into bowls and garnish with olive oil and pepper, if desired.

*To cook a one pound bag of chickpeas, first soak in a large pot of filtered water with enough water to cover the chickpeas by 6 inches or so. Add a tablespoon of apple cider vinegar or lemon juice to the pot. This helps the chickpeas start to break down, and they are easier to digest when cooked. The next day, heat the water and chickpeas to boiling. Reduce heat to medium. Drizzle in between 2-3 tablespoons of olive oil and add 2 teaspoons of salt. Cover and cook for about 45 minutes, until chickpeas are soft. This will make about 6 cups of chickpeas. You only need one cup for this soup. Chickpeas freeze well for other meals and can also be made into hummus.