Jamie Oliver Chickpea Soup

Here’s the thing: there’s soup, and then there’s this soup. Jamie Oliver Chickpea Soup. It’s not just warm, it clings to your bones. Spicy without shouting. Earthy. Honest. I made it with the last butternut squash left in the bottom drawer of the fridge, the one I’d forgotten about, the one that smelled like October when I peeled it. (inspired by Jamie Oliver)

Ingredients Needed

For the main part:

• 1 whole butternut squash, peeled and diced (save the seeds)
• 1 tablespoon cumin seeds
• 1 dried red chili, crumbled
• 2 tablespoons olive oil (for roasting the squash)
• 2 celery stalks, finely chopped
• 3 garlic cloves, smashed and chopped
• 2 small red onions, finely chopped
• A handful of parsley (stalks and leaves chopped, kept separate)
• 1.5 liters of vegetable or chicken stock
• 2 x 400g cans of chickpeas, drained

For the bits that crunch:

• 50g almond flakes
• ½ tablespoon fennel seeds
• ½ tablespoon sesame seeds
• ½ tablespoon poppy seeds
• Reserved squash seeds

For the final hit:

• Zest of 2 lemons
• A few sprigs of mint, leaves only, chopped
• Chopped parsley leaves (from earlier)
• 1 teaspoon harissa paste (or more if you like it spicy)
• Extra virgin olive oil (for finishing)
• Sea salt and freshly ground black pepper (to taste)

How To Make Jamie Oliver Chickpea Soup

Right, first: squash.

• Heat your oven to 400°F.
• Spread the diced squash on a baking tray.
• Sprinkle over cumin seeds and crushed chili.
• Drizzle with 2 tablespoons of olive oil.
• Toss with your hands until everything’s coated.
• Roast for 45 minutes, until golden and tender.

While that’s roasting:

• In a large pot over medium heat, add 1 tablespoon olive oil.
• Add the chopped onions, celery, garlic, and parsley stalks.
• Cook slowly, stirring now and then, for about 10 minutes, until soft and fragrant.

Then:

• Add the roasted squash to the pot.
• Pour in the stock.
• Stir and bring to a boil.
• Reduce to a simmer and let it cook for 15 minutes.
• Add the chickpeas.
• Simmer for another 15 minutes.

Meanwhile, in a dry pan:

• Toast the almond flakes, fennel seeds, sesame seeds, poppy seeds, and squash seeds.
• Keep the heat medium, stir often.
• Remove from heat once everything is golden and smells nutty.

To finish:

• Use a stick blender to pulse the soup a few times.
• You want a creamy base but still some chunky bits for texture.
• In a bowl, mix lemon zest, chopped parsley leaves, chopped mint, and harissa paste.

To serve:

• Ladle soup into bowls.
• Top with the herb-harissa mix.
• Sprinkle on the toasted seeds.
• Drizzle with extra virgin olive oil.
• Add salt and pepper to taste.

Why I Love This Recipe

Made it on a Thursday. One of those grey, soggy ones that smell like wet leaves. I didn’t plan on making soup. But then I did. And wow. That first spoonful hit like a memory I didn’t know I had. Roasted squash, chickpeas, warm spice, and mint? It shouldn’t work. But it does. It really, really does.

Recipe Tips

• Cut squash evenly. Uneven chunks mean weird roasting. You don’t want half raw, half burnt.
• Always toast your seeds last minute. They lose their magic fast.
• Got no harissa, Try smoked paprika and a pinch of cayenne. Different vibe but still good.
• Soup too thick,A splash of hot water solves everything.
• Don’t skimp on lemon zest. It wakes everything up.

How To Store This Jamie Oliver Chickpea Soup

• On the counter: Let it cool down for a bit, but not forever. Then move it.
• Fridge life: Put it in something with a lid. Keeps for about 3 days. Maybe 4 if you’re lucky.
• Freezer stash: Totally doable. Portion it. Label it. Freeze it. It’s still brilliant two months later.

Warming it back up:

• Microwave is fine. Stir halfway.
• Stovetop’s better: medium heat, gentle stir, add water if it’s too gloopy.
• Oven: Only if you’re feeling fancy. Cover it up, warm it slow.

Let’s Answer a Few Questions!

Can I thicken it more?
Absolutely. Just mash some chickpeas with a spoon. It works like a charm.

Soup tastes bitter – what now?
Bit of lemon juice or vinegar usually does the trick. Balances everything.

Overcooked it?
It happens. It’ll taste softer, more stew-like. Still delicious.

Too spicy?
Dollop of yogurt cools it down. Or cream. Even a splash of milk in a pinch.

What else can I toss in?
Spinach. Kale. A soft-boiled egg. Whatever you’ve got.

Nutrition Facts (per serving)

• Calories: around 494
• Carbs: 50g
• Protein: 18g
• Fat: roughly 22g
• Sugar: 13.6g (mostly from the squash)
• Fibre: 11.2g
• Sodium: 780mg give or take

Try More Recipes:

• Jamie Oliver Cauliflower Cheese Soup
• Jamie Oliver Carrot And Ginger Soup
• Jamie Oliver Marrow Soup