Chickpea Vegetable Soup (Vegan and Vegetarian Friendly!)

Chickpea Vegetable Soup (Vegan and Vegetarian Friendly!)

   Happy Sunday friends and fam! Raven here, and today we're going to cook a chickpea veggie soup that I adore because its super simple and tastes super scrumptious! Get your magical buns in the witchen and lets whip up this magical soup. There's something about soup that not only is super fall/winter 'comfort' food - but also makes me feel especially witchy while it simmers in my modern cauldron! *cackles*

Prep Time: 10 minutes

Minutes to Cook: 45 minutes

Number of Servings: 3 servings, though I generally double this recipe and make 6 so that we can have some leftovers - this soup gets better as it rests!

Ingredients

3 tsp olive oil

1 cup diced onion

4 cloves chopped garlic

1 cup sliced mushrooms (any kind, but I like portobellos the best for this dish)

3/4 cup shredded carrots

3 cups chickpeas

3 cups veggie broth

1 cup chopped swiss (or rainbow) chard

3 tsp Italian seasoning

Directions

1. In a large saucepan, heat 3 tsp. olive oil over medium-high heat. 

2. Add 1 cup of the diced onions, 4 cloves of chopped garlic (approximately 4 tsp.), and 1 cup of the sliced mushrooms to the saucepan; saute until the onion is translucent and mushrooms have softened (approximately 5 minutes). 

3. Next, add ¾ cup of shredded carrots to the saucepan and cook for an additional 5 minutes. 

4. Open, drain, and rinse two 15 oz. cans of chickpeas. I like to pick all the shells off of the beans before I add them to the soup, the shells are hard and not flavorful to me so I try to get as many off as I can. 

5. Add 3 cups of chickpeas, 3 cups of vegetable broth, 1 cup of chopped Swiss/rainbow chard, and 3 tsp. of Italian seasoning to the saucepan. 

6.  Cover, reduce heat to low, and simmer for an additional 20-30 minutes until chard is soft. 

   This dish is great fresh and just gets more flavorful during storage. It will keep for about 4-5 days in the fridge and can also be stored in a freezer for later use. Maximum deliciousness for a lunch or supper, and a money-saver too. Like I said we prep a whole lot at a time and then nosh it for the rest of the week (rarely do I freeze anything we usually just gobble it up around here!). Perfect for anyone trying to host vegetarian/vegan friends as well and its so tasty even your carnivore friends will enjoy it. 

   This soup counts as 1 green, 2 yellow, 1 tsp.  Did you craft this recipe too? How did you like it? Comment below with your thoughts and shine on lovelies! 

All photos © Grave Raven Photography, 2018