Chickpea and Collard Greens Soup ~
A quick and flavorful soup featuring tender chickpeas, vibrant collard greens, and aromatic spices in a savory broth. Ready in just 20 minutes, it’s a wholesome and time-friendly choice for a delicious and comforting meal.
Serve with warm crusty bread or Homemade Cornbread.
Easy Chickpea Soup
I like this soup recipe for its wholesome simplicity and the way it comes together so quickly with budget-friendly ingredients. It’s a nice recipe to have on hand for when you want something cozy but quick during soup season.
Ingredients for Chickpea and Collard Greens Soup
You will need the following:
- 1 tablespoon olive oil
- 1/3 cup yellow onion, chopped
- 1/2 cup celery, chopped
- 1/4 cup carrot, chopped
- 1 tablespoon garlic, minced
- 2 teaspoons caraway seeds
- 1/4 teaspoon ground black pepper
- 4 cups vegan chicken-style broth, or vegetable broth
- 2 cups collard greens, stems removed and leaves chopped
- 15-ounces, canned chickpeas, rinsed and drained
- Parmesan cheese, shredded, optional for serving
- Red pepper flakes, optional for serving
Ingredient Notes
- Yellow Onion – Yellow onions are commonly used in soup for their mild and versatile flavor; red or white onions are not recommended.
- Celery – Adds crisp texture and mild earthiness.
- Carrot – Sliced or diced, carrots bring a natural sweetness and vibrant color to the soup.
- Garlic – Fresh garlic is best for its robust aroma but 1/2 teaspoon garlic powder can be substituted, if needed.
- Caraway Seeds – Adds a warm and slightly peppery flavor to the soup. Fennel seeds will also work for this recipe.
- Ground Black Pepper – The amount given is a suggestion; season to taste.
- Vegan Chicken-Style Broth – Veggie broth can be used but tends to have a milder flavor than chicken-style, so extra seasoning may be needed.
- Collard Greens – A variety of leafy greens will work for this soup – try it with Swiss chard, rainbow chard, spinach, or mustard greens.
- Chickpeas – Chickpeas, also known as garbanzo beans, add a hearty and protein-rich element along with a satisfying texture to the soup. For a creamier texture, white beans such as cannellini beans, Great Northern, or navy beans would be a good choice.
How to Make Chickpea and Collard Greens Soup
STEP ONE: Set a large pot over medium-high heat and add the olive oil. When the oil is hot, add onion, celery, and carrots. Cook for 2 minutes, until softened slightly. Add the garlic, fennel, and black pepper; cook for an additional 30 seconds.
STEP TWO: Stir in the vegan chicken broth, collard greens, and chick peas. Bring just to a boil then reduce to low heat. Cover and simmer for 10 minutes, until the greens are tender.
STEP THREE: Adjust seasoning to taste, sprinkle with Parmesan cheese or red pepper flakes, if using, and serve hot.
Storage
- This soup is just as good reheated the next day – a great soup for meal prep! Store any leftovers in an airtight container in the refrigerator.
More Chickpea Recipes You’ll Love!
- Chickpea Burgers
- Chickpea and Pasta Soup
- Chickpea Curry with Coconut Milk
- Wild Rice and Garbanzo Bean Soup
- Golden Spiced Chickpea Rice
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Chickpea and Collard Greens Soup
Ingredients
- 1 tablespoon olive oil
- 1/3 cup yellow onion chopped
- 1/2 cup celery chopped
- 1/4 cup carrot chopped
- 1 tablespoon garlic minced
- 2 teaspoons caraway seeds
- 1/4 teaspoon ground black pepper
- 4 cups vegan chicken-style broth or vegetable broth
- 2 cups collard greens stems removed and leaves chopped
- 15- ounces canned chickpeas, rinsed and drained
- Parmesan cheese shredded, optional for serving
- Red pepper flakes optional for serving
Instructions
- Set a large pot over medium-high heat and add the olive oil. When the oil is hot, add onion, celery, and carrots. Cook for 2 minutes, until softened slightly. Add the garlic, fennel, and black pepper; cook for an additional 30 seconds.
- Stir in the vegan chicken broth, collard greens, and chick peas. Bring just to a boil then reduce to low heat. Cover and simmer for 10 minutes, until the greens are tender.
- Adjust seasoning to taste, sprinkle with Parmesan cheese or red pepper flakes, if using, and serve hot.
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