Chickpea Soup a La Provencale

Warm, wholesome, and brimming with rustic flavors, Chickpea Soup à la Provençale is a comforting bowl of Mediterranean magic. This hearty recipe combines tender chickpeas, aromatic vegetables, and a fragrant blend of thyme, oregano, and bay leaf for an irresistible depth of flavor. Brightened with fresh parsley and a splash of lemon juice, the soup is a perfect balance of savory and fresh notes. Lightly mashing the chickpeas gives the soup a satisfying thickness without losing its rustic charm. Ready in about an hour, this nourishing dish is an ideal weeknight dinner, especially when paired with crusty bread for dipping. Optional Parmesan cheese adds a touch of creamy indulgence, though the soup shines perfectly on its own. Perfect for vegetarians, this recipe celebrates the best of Provençal cuisine while staying simple and satisfying.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion
• 3 large garlic cloves
• 2 medium carrots
• 2 medium celery stalks
• 3 medium tomatoes
• 2 cups canned chickpeas
• 5 cups vegetable stock
• 1 teaspoon fresh thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 tablespoon fresh lemon juice
• 0.25 cup freshly grated Parmesan cheese (optional)

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Dice the onion, mince the garlic, and add them to the pot. Sauté for 3-4 minutes until softened and fragrant.

Step 3

Peel and dice the carrots, chop the celery, and add them to the pot. Cook for another 5 minutes, stirring occasionally.

Step 4

Dice the tomatoes and add them to the pot. Cook for 3-4 minutes until they begin to break down.

Step 5

Drain and rinse the chickpeas, then add them to the pot along with the vegetable stock, thyme, oregano, and the bay leaf.

Step 6

Season with kosher salt and black pepper. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 25-30 minutes.

Step 7

Remove the bay leaf. Use a potato masher or the back of a spoon to lightly mash some of the chickpeas in the soup to thicken the texture, if desired.

Step 8

Chop the fresh parsley and stir it into the soup along with the lemon juice. Adjust seasoning to taste.

Step 9

Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, if using.

Step 10

Serve hot with crusty bread or toasted baguette slices for dipping.

Nutrition Facts

Serving size	(2513.6g)

Amount per serving	% Daily Value*
Calories	1608.1

Total Fat 63.9g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 6.7g
Cholesterol 47.6mg	0%
Sodium 5875.6mg	0%
Total Carbohydrate 198.1g	0%
Dietary Fiber 45.7g	0%
Total Sugars 53.7g
Protein 71.6g	0%

Vitamin D 23.8IU	0%
Calcium 1185.2mg	0%
Iron 13.7mg	0%
Potassium 4807.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.8%

Protein: 17.3%

Carbs: 47.9%