Chickpea soup DEGF (chana, gram, garbanzo…)

Chickpea Soup. Dairy. Egg. Gluten. Free.

Welcome to a new week! Hopefully you had a great weekend 🙂 This week will be a bit busy for me so here are my apologies if I don’t post as regularly as usual or if I take longer than usual to read your comments! Last night I was having a quick look through at my un-posted recipes and realised that I had better post this before Spring has really sprung! Please excuse the lack of photos here…this was one of my very early recipes which just got missed out! As you’ve probably noticed, I love chickpeas (this is chickpea recipe number 6 in 2 months) but why not? Chickpeas are full of protein, fibre and a whole host of vitamins and minerals. Vitamin B6, potassium, calcium, iron, vitamin K, vitamin A, vitamin E, folate, saponins, choline and magnesium are some of them! Wow! 🙂 What a great bundle of goodness they are… I could probably write a whole post just about the nutritional benefits of chickpeas but for now I’ll just leave you with the recipe!


  • coconut oil
  • 2 small onions sliced
  • 1 large potato roughly chopped
  • 2 teaspoons cumin
  • 3 bay leaves (I used fresh)
  • 1 teaspoon garlic granules
  • 2 x 400g tins chickpeas WITH their liquid
  • 2 litres boiling water
  • 1 teaspoon basil
  • 1 teaspoon rosemary
  • 1 teaspoon black pepper
  • 1 teaspoon salt (I used pink Himalayan)
  • 1 heaped teaspoon mixed curry powder
  • 3 tablespoons red lentils


  1. Melt the coconut oil in a large saucepan and add the onion and potato

    and cook until starting to brown.

  2. Pour in the liquid from the tinned peas along with the cumin, bay leaves and garlic. Cook for 5-10 minutes until the liquid has all gone.
  3. Add the chick peas, water, basil, rosemary, pepper, salt and curry. Bring back to the boil, then reduce the heat and simmer for 10 minutes.
  4. Add the lentils and cook for a further 20 minutes.
  5. Remove approximately 1 litre (7 large ladlefuls) of soup from the pan and allow to cool slightly. Put this in a blender (possibly in batches depending on bender size) and blitz until smooth.
  6. Return the blended soup to the pan, mix well and heat through then check for seasoning and serve!
  7. Enjoy!

Serve & Store

  • Serve with your favourite bread for a tasty lunch.
  • Use as a starter to a lighter main meal.
  • Add your favourite soup toppings such as salad leaves, nuts or seeds.
  • Cool then store in the fridge for up to three days.

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