Broccoli Chickpea Soup

This month Go Ahead Honey, It’s Gluten-Free is hosted by Linda from Gluten-Free Homemaker. She chose Seasonal Soups as the theme. She linked to this nifty seasonal ingredient map so we could figure out what ingredients are in season in our area. (Check it out, it’s pretty handy.)

According to the map, broccoli, cabbage and lettuce are in season in Illinois right now. I suppose it might have been amusing to make a super-seasonal soup using all three, but in the end I decided to focus on broccoli.

What I like about soup is that it’s so easy to improvise. Some soups are long and involved–French onion soup comes to mind. But there are also many that can be thrown together in a matter of minutes. This soup falls in the latter category.

After some conferencing with Mike, it was decided that chickpeas should be involved. I originally wanted to add ginger, which Mike vetoed in favor of garlic. I added lemon, over his objection. (Ha!)

  • 6 cloves of garlic, minced
  • 1 teaspoon vegetable oil
  • 2 medium crowns of broccoli, cut in small florets (~5 cups)
  • 2 1/2 cups cooked chickpeas
  • 5 cups water or vegetable stock
  • 1/4 cup lemon juice
  • freshly cracked black pepper

  1. Heat a medium to large pot over medium-high heat. Add the oil. Once the oil is hot, add the garlic and saute until fragrant, about 30 seconds to a minute.
  2. Add the broccoli and broth or water. Turn the heat to high. Cook for 10 minutes or so. Then add the chickpeas and lemon juice. Season to taste with the pepper. Continue cooking until chickpeas are heated through and broccoli reaches desired doneness, about 5-10 minutes. Serve.

(Serves 4-5)

See, easy-peasy. Total cook time for me was right at 15 minutes. The broccoli still had a little bite, but not much.

Instead of vegetable broth, I used two Edward and Sons Not-Chick’n Bouillon Cubes. They are gluten-free and vegan. I bought them on a whim a month or so ago. They’re nice to have around for spur of the moment cooking. If you are not using broth or bouillon, you’ll probably want to add some salt. Otherwise the soup might taste flat.

Visit Gluten-Free Homemaker on the 31st to see all the seasonal soup creations.

Looking for More Gluten-Free Vegetarian Recipes?

I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein.

What you'll find:
  • More than 200 tasty recipes,
  • Numerous tips for succesful gluten-free cooking and baking, and
  • Nutritional information (calories, grams of protein, fat, carbs, etc.) for every recipe.

Comments

  1. Broccoli is one of my favorite vegetables, and easy soups are always a good choice. I think you and Mike came up with a great combination of ingredients! Thanks for participating in Go Ahead Honey, It’s Gluten Free.

  2. Kalinda,
    That nifty map is so nifty and amazing. Glad you shared it.

  3. Linda I think the thanks goes to you for hosting. :)

  4. This looks delicious and so healthy! We are new to your site and can’t wait to try out some of your recipes for our readers: http://www.allergycookie.com/ We’ll always link up to you and let you know when we do!

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