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Chickpea Broccoli Soup
Broccoli and chickpeas blend into a comforting, creamy soup with onion, garlic and a splash of cream. Finish each bowl with crispy paprika-roasted chickpeas for a little crunch.
Jump to recipeServes: 2–3
Ingredients
For the soup
- 1 onion, chopped
- 3 garlic cloves, chopped
- 30 ml / 2 tbsp olive oil
- 1 small broccoli, cut into florets
- 150 g / 5.3 oz canned chickpeas, drained
- 300 ml / approximately 1¼ cups water or vegetable broth
- 120 ml / ½ cup cream
For the crispy chickpeas
- 50–60 g / approximately 2 oz canned chickpeas, drained
- A drizzle of olive oil
- A pinch of salt
- Black pepper
- A pinch of paprika
Method
- Preheat the oven or air fryer to 180°C / 355°F. Pat the chickpeas for the topping dry, then toss with a drizzle of olive oil, salt, pepper and paprika. Spread on a baking tray or in the air-fryer basket and cook for 10–15 minutes, until crispy.
- Heat the olive oil in a large pot. Add the onion and garlic and sauté until the onion is soft and translucent.
- Add the broccoli florets and the 150 g of drained chickpeas. Sauté for another 5 minutes.
- Pour in the water or vegetable broth, bring to a boil, then simmer until the broccoli is tender.
- Add the cream and simmer for a few more minutes. Blend until smooth using an immersion blender, or let the soup cool slightly and blend in batches in a blender.
- Ladle into bowls and top with the crispy roasted chickpeas. Serve warm.