Easy Chickpea Soup


This is a simple recipe that my mother makes frequently.  It requires only a few ingredients, but it’s surprisingly tasty.  It is best served with crusty Italian bread. 

Easy Chickpea Soup

Difficulty Rating: Easy
Makes 4 servings.


1 pound dried chickpeas (garbanzo) beans
½ teaspoon baking soda
3 stalks of celery, chopped
1 small onion, diced
2 bay leaves
1 1/2 teaspoons salt
Black pepper
Extra-virgin olive oil


Sort and rinse the chickpeas.  Place in a large bowl with 7 cups of water.  Stir in baking soda and let sit overnight. 

Strain the chickpeas and rinse well.  Place in a pot with 7 cups of water.  Add the celery, onion, bay leaves, salt, and pepper to taste. 

Bring to a boil.  Reduce heat, cover, and simmer until chickpeas are tender, about 1 hour.  Taste and season with additional salt if necessary.  Discard bay leaves.  Ladle into soup bowls and drizzle olive oil on top.

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