This summer soup is filled to the brim with chickpeas, rainbow chard, and yellow summer squash. Garlic and parsley give it it a fresh taste, for a soup everyone can enjoy.
Print Recipe
5 from 2 votes

Chickpea Soup

This Chickpea Soup is loaded with chickpeas, rainbow chard and yellow summer squash. Garlic and parsley give it a fresh taste for a soup everyone can enjoy!
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Main Courses, Soups
Cuisine: American
Keyword: Chickpea soup, Instant Pot Chickpea Soup, Vegan Chickpea Soup
Servings: 6
Calories: 142kcal
Author: Urvashi Pitre

Equipment

Ingredients

For the Soup

For Finishing

  • 2 cups yellow summer squash cut in half and then sliced
  • 1/4 cup Parsley chopped
  • 1 tablespoon Garlic for finishing
  • 4-6 tablespoon shredded Parmesan cheese (omit for vegan)

Instructions

Pressure Cooker Instructions

  • Ensure your leeks and greens are well-washed and clean
  • Add all soup ingredients in to your pressure cooker. For the pressure cooker, you may choose to omit the oil, since we are not sautéeing the leeks. 
  • Set the pressure cooker to cook for 3 minutes at high pressure, and when done release all pressure immediately.
  • Add more stock if needed.
  • Turn the Pressure cooker on Sauté and add the yellow squash, parsley and garlic
  • Allow it to cook for 2-3 minutes until the squash is done, sprinkle each bowl with parmesan cheese, and serve.

Stovetop Instructions

  • Heat oil in a large pot, and when hot, add leeks and stir until the leeks are translucent about 10-12 minutes.
  • Add all soup ingredients and cook until the vegetables are cooked through.
  • Add more stock if needed.
  • Once the leeks and greens are cooked, add the yellow squash, parsley, and garlic
  • Allow it to cook for 2-3 minutes until the squash is done, sprinkle each bowl with parmesan cheese, and serve.

Notes

So I see this as a soup that takes a little bit of whatever is in the fridge. The only "must-haves" are the leeks, some kind of greens, parsley and garlic. Other than that, put whatever you want and it should be fine.
  • For the Rainbow chard, you could substitute spinach, kale, or collard greens.
  • For the chickpeas, you could substitute really any kind of beans you'd like.
  • For the yellow summer, pick some sort of vegetable with a little color against the green of the soup.
  • You could add green beans, cauliflower, peppers etc. during the last sauté step and allow things to cook.
  • Leave me and the other readers a comment telling us what you subbed with, so we can all experiment.

Nutrition

Calories: 142kcal | Carbohydrates: 19g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Fiber: 5g | Sugar: 3g