Chickpea and Vegetable Broth Soup

Ingredients

Prices estimated Jul 29, 2026 estimated

Shopping list

• + canned chickpeas — 1 can (400g), drained and rinsed
• + mixed vegetables (e.g. frozen peas, diced carrot, sweetcorn) — 200g
• + vegetable broth — 750ml
• + garlic cloves — 2, minced
• + onion — 1 small, finely diced
• + olive oil — 1 tablespoon
• + fresh parsley or cilantro — 2 tablespoons, roughly chopped
• + lemon — ½, juiced
• + salt — ½ teaspoon
• + black pepper — ¼ teaspoon
• + ground cumin — ½ teaspoon
• + dried oregano — ½ teaspoon

Instructions

1. Place a medium saucepan over medium-high heat and add the olive oil. Once the oil is hot and shimmering, add the diced onion and cook, stirring occasionally, for 2–3 minutes until softened and translucent.
2. Add the minced garlic, ground cumin, and dried oregano to the pan and stir continuously for 30 seconds until fragrant — be careful not to let the garlic burn.
3. Pour in the vegetable broth and add the mixed vegetables. Stir to combine and bring the liquid to a gentle boil over high heat, which should take about 2–3 minutes.
4. Once boiling, add the drained chickpeas, salt, and black pepper. Stir well, then reduce the heat to medium and simmer for 5 minutes until the vegetables are tender and the chickpeas are heated through.
5. Remove the pan from the heat and stir in the fresh lemon juice. Taste the soup and adjust the seasoning with a little extra salt or pepper if you feel it needs it.
6. Ladle the soup into two bowls and scatter the chopped fresh parsley or cilantro over the top. Serve immediately with crusty bread if desired.