This easy Jamie Oliver 5 Ingredients Chickpea Soup is a warm, hearty meal perfect for any day. Packed with vegetables, chickpeas, and pasta, it’s a simple yet satisfying dish. You can easily swap ingredients to suit what you have on hand, making it a flexible and comforting option for busy days!
This Chickpea Soup Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 300g frozen chopped mixed onion, carrot, and celery
- 1 heaped teaspoon mixed spice, plus extra to serve
- 1 x 700g jar or 2 x 400g tins of chickpeas (with their liquid)
- 2 x 400g tins of plum tomatoes
- 200g random leftover dried pasta
How To Make Chickpea Soup:
- Cook the vegetables: Heat 1 tablespoon of olive oil in a large, deep pan over medium heat. Add the frozen mixed vegetables and mixed spice, and cook for 10 minutes until golden, stirring regularly.
- Add chickpeas and tomatoes: Pour in the chickpeas with their juices. Scrunch the plum tomatoes with your hands and add them to the pan. Then, add 2 tins’ worth of water.
- Add pasta and simmer: Break up any large pieces of pasta and stir them into the soup. Bring everything to a boil, then reduce to a simmer for 20 minutes, stirring and mashing occasionally, until the soup thickens.
- Season and serve: Once thickened, season with sea salt and black pepper to taste. Drizzle with extra virgin olive oil and a pinch of mixed spice if desired. Serve hot.
Recipe Tips
- Use good-quality chickpeas: If using canned chickpeas, make sure they are not overly salty, as the liquid is used in the soup.
- Don’t skip the mashing: Mashing some of the chickpeas while cooking helps thicken the soup and gives it a creamy texture without adding cream.
- Break the pasta into smaller pieces: Snap larger pasta into bite-sized pieces before adding it to the soup, making it easier to eat.
- Cook the vegetables slowly: Letting the vegetables cook slowly for 10 minutes ensures they soften and develop a rich flavor.
- Adjust the consistency with water: If the soup gets too thick, add splashes of water as it simmers to reach your preferred consistency.
How To Store & Reheat Leftovers
Storing: Let the soup cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days.
Freezing: You can freeze this soup for up to 2 months. Allow it to cool, then transfer it to a freezer-safe container or bag, leaving some space for expansion.
Reheating: Reheat the soup in a pan over medium heat, adding a little water or broth if it’s too thick. Stir occasionally until heated through.
Nutrition Facts
- Calories: 383 kcal
- Fat: 7.3g
- Saturated Fat: 1g
- Protein: 16g
- Carbohydrates: 65.8g
- Sugars: 10.4g
- Salt: 0.3g
- Fibre: 8.8g
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