Chickpea & Vegetable Soup

This is a great one for getting in your required serves of veggies and so simple to make - just add everything to a soup pot and simmer! Comforting, hearty and healthy.​
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine Continental
Servings 6
Calories 201 kcal


  • Large Stock Pot
  • Ladle


  • 1 Onion medium, diced
  • 2 Carrots medium, diced
  • 2 Celery Stalks diced
  • 1 Leek large, white section diced
  • 2 cloves Garlic minced
  • 3 Tbsp Tomato Paste
  • 1 can Chickpeas drained & rinsed
  • 1 can Diced Tomatoes
  • 6 cups Vegetable Stock
  • 1 Tbsp Dried Thyme
  • 2 cups Pumpkin diced
  • 4 Kale Leaves ribs removed, roughly chopped
  • Salt & Pepper to taste


  • Heat 2 tablespoons of water in a large soup pot. Add the onion and cook, stirring often, until the onion starts to soften.
  • Add the carrots, celery, and leeks. Continue cooking, stirring often, for about 5 minutes. Add the garlic and cook for another 30 seconds.
  • Add the tomato paste and stir. Cook for 30 seconds then add beans, diced tomatoes, stock, thyme, and pumpkin. Add salt and pepper to taste. Bring to a simmer and let cook for about 15-20 minutes, or until the pumpkin is tender.
  • Add the chopped kale and let cook for another 5-10 minutes. Taste and add more salt and pepper, if needed.
  • Ladle into bowls and serve hot.
Keyword plant-based, wfpb

Photos by Amber Asakura

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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Written by Gabrielle (hi!), these e-mails will help you on your plant-based journey with useful tips, tricks, facts and inspiration – and perhaps the occasional inappropriate joke thrown in for good measure.

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