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Chickpea And Escarole Soup

Chickpea and Escarole Soup recipe image
This rustic soup is a celebration of simple, wholesome ingredients coming together to create something truly nourishing. The earthy depth of chickpeas pairs beautifully with the slightly bitter, crisp texture of escarole, creating a balanced flavor profile that feels both comforting and refreshing. Aromatic onions and garlic form the savory base, while a splash of lemon juice and tomato paste adds brightness and richness. Ideal for chilly evenings or as a satisfying lunch, this vegan-friendly dish requires minimal prep but delivers maximum flavor. Its a perfect example of how humble pantry staples can transform into a restaurant-quality meal that warms the soul and fills the belly without any heavy fats or complicated techniques.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 31.5
Dietary: Gluten-free, Low-fat, Vegan, Vegetarian
Description
This rustic soup is a celebration of simple, wholesome ingredients coming together to create something truly nourishing. The earthy depth of chickpeas pairs beautifully with the slightly bitter, crisp texture of escarole, creating a balanced flavor profile that feels both comforting and refreshing. Aromatic onions and garlic form the savory base, while a splash of lemon juice and tomato paste adds brightness and richness. Ideal for chilly evenings or as a satisfying lunch, this vegan-friendly dish requires minimal prep but delivers maximum flavor. Its a perfect example of how humble pantry staples can transform into a restaurant-quality meal that warms the soul and fills the belly without any heavy fats or complicated techniques.
Ingredients
  • 1 cup Chopped onion
  • 1 tablespoon Minced garlic
  • 1 1/2 teaspoon Minced fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 1/2 teaspoon Minced fresh oregano (or 1/2 teaspoon dried oregano)
  • 8 cups Coarsely chopped escarole leaves
  • 2 1/2 cups Cooked chickpeas (or 1 1/4 cups dried chickpeas, soaked overnight)
  • 1/4 cup Uncooked brown rice
  • 1 cup Frozen or canned corn kernels
  • 2 tablespoons Tomato paste
  • 2 tablespoons Lemon juice
  • 1 1/2 teaspoons Salt
  • 1/4 teaspoon Tabasco sauce
  • 10 cups Water or vegetable stock
  • 1/2 cup Water (for initial saut)
  • to taste dash Black pepper
Directions
  1. 1
    In a large 6 to 8-quart pot, heat 1/2 cup of water over medium heat until it begins to simmer.
  2. 2
    Add the chopped onion, minced garlic, thyme, and oregano to the pot.
  3. 3
    Cook the aromatics, stirring occasionally, until the onion becomes wilted and fragrant, about 5 minutes.
  4. 4
    Stir in the chopped escarole, chickpeas, uncooked brown rice, and 10 cups of water or vegetable stock.
  5. 5
    Cover the pot and bring the mixture to a rolling boil.
  6. 6
    Reduce the heat to low to maintain a gentle simmer, keep covered, and cook for 30 minutes.
  7. 7
    Uncover the pot and stir in the corn kernels, tomato paste, and lemon juice.
  8. 8
    Bring the soup back to a boil, then reduce the heat again to a simmer.
  9. 9
    Cover and continue to simmer for another 30 minutes, or until the rice and chickpeas are tender.
  10. 10
    Remove from heat and season with salt, Tabasco sauce, and black pepper to taste.
  11. 11
    Let the soup rest for 5 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 31.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.5mg1%
Total Carbohydrate 7.3g3%
Dietary Fiber 1.4g6%
Sugars 2.6g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chickpea, escarole, vegan, vegetarian, soup, healthy, comfort food, low fat, plant-based, warm meal, rice, corn, garlic, onion, thyme, oregano, simmered, rustic, dinner, lunch
Read it online: https://www.chefs-mate.com/recipe/chickpea-and-escarole-soup/