Jamie Oliver Chickpea Soup is made with lots of ingredients like butternut squash, cumin seeds, chili, oil, celery, garlic, parsley, onions, broth, chickpeas, almonds, fennel seeds, sesame seeds, poppy seeds, salt, pepper, lemon zest, mint, spicy harissa paste, and some extra virgin olive oil for topping.
This filling soup is a tasty meal that takes about 90 minutes to make and feeds up to 6 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver French Onion Soup
- Jamie Oliver Carrot And Leek Soup
- Jamie Oliver Carrot And Coriander Soup
🧡 Why You’ll Love This Chickpea Soup Recipe:
- Full of Good Ingredients: This soup has lots of healthy things like chickpeas, squash, and herbs. It’s great for getting vitamins, fiber, and protein.
- Warm and Cozy: The tasty and thick soup is perfect for chilly days or when you need a little comfort food.
- Simple to Make: The recipe is easy to follow with basic steps and ingredients you can find anywhere. It’s quick to make, too!
- You Can Change It Up: Add your favorite spices, some extra veggies, or even meat to make the soup just the way you like it.
🧅 Jamie Oliver Chickpea Soup Ingredients
- 1 butternut squash, peeled and diced (save the seeds)
- 1 tablespoon cumin seeds
- 1 dried red chili, crumbled
- 3 tablespoons olive oil (divided for different uses)
- 2 celery sticks, trimmed and finely chopped
- 3 cloves garlic, finely chopped
- A few sprigs of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped
- 2 small red onions, finely chopped
- 1.5 liters of organic chicken or vegetable stock
- 800 g (two 400 g cans) chickpeas, drained
- 50 g almond flakes
- ½ tablespoon fennel seeds
- ½ tablespoon sesame seeds
- ½ tablespoon poppy seeds
- Sea salt and freshly ground black pepper, to taste
- Zest of 2 lemons
- A few sprigs of fresh mint, leaves picked and chopped
- 1 teaspoon harissa paste (adjust to taste)
- Extra virgin olive oil for drizzling
🥣 How To Make Jamie Oliver Chickpea Soup
- Prepare the Squash: Preheat your oven to 400°F (200°C, gas mark 6). On a baking tray, spread the diced butternut squash and sprinkle with cumin seeds and crushed dried red chili. Drizzle with 2 tablespoons of olive oil and mix well to coat everything. Roast in the oven for 45 minutes until golden and soft.
- Cook the Veggies: While the squash roasts heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onions, celery, garlic, and parsley stalks. Cook, stirring occasionally, until they are soft, about 10 minutes.
- Combine and Simmer: Add the roasted squash to the saucepan. Pour in the chicken or vegetable stock. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the chickpeas and continue to simmer for another 15 minutes.
- Toast the Seeds: In a small pan, toast the almond flakes, fennel seeds, sesame seeds, poppy seeds, and reserved butternut squash seeds over medium heat until golden. Stir often to prevent burning.
- Blend: Use a handheld blender to lightly blend the soup in the pot, keeping some chunks for texture. In a small bowl, mix the lemon zest, chopped parsley leaves, and mint. Stir in the harissa paste.
- Serve The Soup: Serve the soup hot in bowls. Top each bowl with some of the lemon and herb mixture, a sprinkle of the toasted seeds, and a drizzle of extra virgin olive oil.
💭 Recipe Tips
- Cook the Squash Well: Cut the squash into even pieces so it cooks the same all around. Make sure it’s golden and soft when roasted because this makes the soup taste sweeter and better.
- Use Fresh Herbs: Always use fresh parsley and mint. They make the soup smell and taste very fresh.
- How to Blend the Soup: Mix the soup a little with a blender but leave some big pieces. This makes your soup more interesting to eat because it has different textures.
- Spice It Just Right: Harissa paste is spicy, so add a little first, then add more if you want it spicier. This way, you can make the soup just right for your taste.
- Toast Seeds Carefully: Keep an eye on the seeds when you toast them. They can burn fast. Toasted seeds taste nutty and add a nice crunch to your soup.
🥗 What To Serve With Chickpea Soup?
Chickpea Soup pairs well with crusty bread, a green salad, roasted vegetables, and garlic croutons. It also can be served alongside grilled cheese sandwiches, sautéed spinach, couscous, and rice pilaf for a complete and delicious meal.
🎚 How To Store Leftovers Chickpea Soup?
- To Keep in the Fridge: Let the Chickpea Soup cool down completely. You can keep it in the pot with a lid or put it in a container that seals tight. It will stay good in the fridge for 3 to 4 days.
- To Freeze: If you want to keep the soup for longer, put it into a container that’s safe for the freezer. You can freeze it for up to 2 months. Thaw it in the fridge the night before you plan to eat it.
🥵 How To Reheat Leftovers Chickpea Soup?
- In The Oven: Heat your oven to 350°F (175°C). Put the soup in an oven-proof dish and cover it with foil. Warm it up for 15-20 minutes until it’s hot all through.
- In The Microwave: Scoop some soup into a bowl that’s okay for the microwave. Cover it lightly and heat it on high for about 2-3 minutes. Stir it in the middle so it heats up evenly.
- On The Stovetop: Pour the soup into a pot and heat it on medium heat. Stir it occasionally and let it heat up for about 5-10 minutes, or until it’s completely hot.
FAQs
How Do You Thicken Chickpea Soup?
To thicken chickpea soup, crush some of the chickpeas directly in the pot. This releases their starches, giving the soup a creamier texture and a heartier consistency.
What Can I Do If My Chickpea Soup Tastes Bitter?
If your chickpea soup is too bitter, try adding a splash of vinegar or lemon juice. This can help balance the flavors and reduce bitterness effectively.
What Happens If You Overcook Chickpea Soup?
If chickpea soup is overcooked, the chickpeas might become mushy and lose their texture. However, the soup can still be enjoyable to eat.
How Can You Fix Chickpea Soup That’s Too Spicy?
If your chickpea soup is too spicy, add some yogurt or cream. This will help mellow the spiciness and add a creamy texture to the soup.
Try More Jamie Oliver Recipes:
Jamie Oliver Chickpea Soup Nutrition Facts
- Calories 494
- Total Fat 22.6g
- Saturated Fat 3.2g
- Carbohydrates 50.1g
- Sugar 13.6g
- Protein 17.8g
Jamie Oliver Chickpea Soup
Description
Jamie Oliver Chickpea Soup is made with lots of ingredients like butternut squash, cumin seeds, chili, oil, celery, garlic, parsley, onions, broth, chickpeas, almonds, fennel seeds, sesame seeds, poppy seeds, salt, pepper, lemon zest, mint, spicy harissa paste, and some extra virgin olive oil for topping.
This filling soup is a tasty meal that takes about 90 minutes to make and feeds up to 6 people.
Ingredients
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C, gas mark 6). On a baking tray, spread the diced butternut squash and sprinkle with cumin seeds and crushed dried red chili. Drizzle with 2 tablespoons of olive oil and mix well to coat everything. Roast in the oven for 45 minutes until golden and soft.
- Cook the Veggies: While the squash roasts heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onions, celery, garlic, and parsley stalks. Cook, stirring occasionally, until they are soft, about 10 minutes.
- Combine and Simmer: Add the roasted squash to the saucepan. Pour in the chicken or vegetable stock. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the chickpeas and continue to simmer for another 15 minutes.
- Toast the Seeds: In a small pan, toast the almond flakes, fennel seeds, sesame seeds, poppy seeds, and reserved butternut squash seeds over medium heat until golden. Stir often to prevent burning.
- Blend: Use a handheld blender to lightly blend the soup in the pot, keeping some chunks for texture. In a small bowl, mix the lemon zest, chopped parsley leaves, and mint. Stir in the harissa paste.
- Serve The Soup: Serve the soup hot in bowls. Top each bowl with some of the lemon and herb mixture, a sprinkle of the toasted seeds, and a drizzle of extra virgin olive oil.
Notes
- Cook the Squash Well: Cut the squash into even pieces so it cooks the same all around. Make sure it’s golden and soft when roasted because this makes the soup taste sweeter and better.
- Use Fresh Herbs: Always use fresh parsley and mint. They make the soup smell and taste very fresh.
- How to Blend the Soup: Mix the soup a little with a blender but leave some big pieces. This makes your soup more interesting to eat because it has different textures.
- Spice It Just Right: Harissa paste is spicy, so add a little first, then add more if you want it spicier. This way, you can make the soup just right for your taste.
- Toast Seeds Carefully: Keep an eye on the seeds when you toast them. They can burn fast. Toasted seeds taste nutty and add a nice crunch to your soup.
Jamie Oliver Chickpea Soup