This vibrant chickpea and couscous soup is packed with fresh veggies, fragrant herbs, tender pearl couscous, and hearty chickpeas. A vegan dinner recipe at its best, this soup is incredibly easy to make and fully customizable—feel free to add any veggies you love!
Making this dish is a breeze. From prep to table, it takes about an hour, and the flavor is absolutely worth it!
EQUIPMENT
- Large pot
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 becomes translucent. Season with salt and pepper.
- Add garlic and potatoes: Stir in the garlic and potatoes, and cook for 1 minute. Season with salt and pepper.
- Simmer the soup: Pour in the vegan chicken broth, bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are nearly fork-tender. Taste and adjust seasoning.
- Cook the couscous: Bring the soup back to a boil, add the couscous and chickpeas, and cook for 10–15 minutes or until the couscous is tender. Taste and season as needed.
- Finish the soup: Lower the heat and stir in the fresh dill, parsley, and lemon juice. Let it simmer for an additional 5 minutes. Turn off the heat.
- To serve: Ladle the soup into bowls, garnish with a pinch of fresh dill, and drizzle with extra virgin olive oil. Enjoy!
NUTRITION
- Calories: 391 kcal
- Carbohydrates: 74g
- Protein: 17g
- Fat: 3g
- Sodium: 46mg
- Fiber: 12g
- Sugar: 7g
- Vitamin C: 6mg
