Chickpea and Couscous Soup
This bright, dilly soup is filled to the brim with all veggies, herbs, tender pearl couscous, and hearty chickpeas.
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Servings: 5
Calories: 390kcal
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion, peeled and diced
- 3 carrots, peeled and diced
- 4 ribs celery, trimmed and diced
- 4 cloves garlic, peeled and minced
- ½ pound baby gold potatoes, scrubbed and quartered
- 6 cups vegan chicken broth
- 1¼ cups pearl couscous
- 14.5- ounce can chickpeas, drained and rinsed
- ½ cup fresh dill, roughly chopped, plus more for garnish
- ¼ cup loosely packed parsley, minced
- 1 lemon, juiced
- Salt and pepper to taste
- Extra virgin olive oil, for serving
Instructions
Cook the aromatics:
- Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 8–10 minutes until the onion is translucent. Season with salt and pepper.
- Add the garlic and potatoes and cook for 1 minute. Season with salt and pepper.
Simmer the soup:
- Pour in the vegan chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are almost fork-tender. Taste and season.
Cook the pearl couscous:
- Return the soup to a boil. Add the couscous and chickpeas and cook for 10–15 minutes or until the couscous is tender. Taste and add salt and pepper if needed.
Finish the soup:
- Reduce the heat to low and stir in the dill, parsley, and lemon juice. Simmer for 5 minutes. Turn off the heat.
To serve:
- Ladle the soup into bowls and garnish with a pinch of fresh dill and a drizzle of extra virgin olive oil. Enjoy!
Nutrition
Calories: 390kcal | Carbohydrates: 72g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 65mg | Fiber: 12g | Sugar: 8g