Roasted chickpea and mushroom soup

Main Dish
3 servings
15 min
55 min
Very Easy


Number of serving: 3
3 cups chicken broth

1 cup canned chickpeas

5 ounces. mushrooms (about 7 mushrooms), whole

1 garlic clove, chopped

1/4 onion, cut in big slices

juice of 1/2 lemon

2 tablespoons. olive oil

1 carrot, finely diced

1 stalk celery, finely diced

1/2 cup pea shoots, diced

1 tablespoon. finely diced fresh parsley


  • Preheat oven to 450 degrees. In a casserole dish, combine the chickpeas, mushrooms, garlic, onion, lemon juice, and olive oil.
  • Toss to coat. Roast in the oven for 45 minutes. Take the mushrooms out of the dish and set aside. Spoon the chickpeas, garlic, and onions into a blender.
  • Add 1 cup chicken broth and blend until smooth. Set aside.
  • Spray a large soup pan with olive oil. On medium heat, saute the carrots and celery 2-3 minutes. Add 2 cups chicken broth and bring to a boil.
  • Lower heat and add the chickpea blend. Simmer for 10 minutes.
  • While simmering, dice the mushrooms. Add the mushrooms, pea shoots and parsley to the soup.
  • Stir until heated through. Add pepper to taste.


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