Sicilian chickpea soup

Sicilian chickpea soup

Oct 22 2018


20 mn

Serves 5

I am always on the quest for new soups as we have them every Monday. The sis a winner, it is super easy and delicious!


  • 1 small onion, chopped
  • 2 leeks, washed and sliced (white and light green part only)
  • 2 celery stalks, chopped
  • 2 cans of organic chickpeas, drained and rinsed
  • 2 small heirloom tomatoes, roughly cut into cubes
  • 5-6 cups of veggies stock
  • 2 cups of chopped leafy greens ( kale, spinach, escarole, collard greens,...)
  • 2-3 tbsp of olive oil
  • 1 parmesan grind
  • Salt and pepper to taste


Sauté the onion, leeks and celery with the olive oil for 5-7 minutes. Make sure to stir at some point so it does not burn.

Add the tomatoes, chickpeas, parmesan grind, bay leaves, and stock. Bring to a boil and reduce to simmer for 8-10 minutes.

Add the leafy green and cook for another 2-3 minutes. Add some and slat and pepper and taste and adjust seasoning.

Serve with some grated parmesan on top and enjoy!

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