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Chickpea Soup with Pesto Garnish

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  • Author: Preethi Vemu
  • Total Time: 40 mins
  • Yield: 4


You can use classic basil pesto to top this light soup, or add a twist with a different base: rocket, coriander or even mint.


  • Chick peas – 1 C, soaked in water overnight
  • Pesto – 1 Tbsp.
  • Olive oil – 1 Tbsp.
  • Garlic cloves – 5-6, chopped fine
  • Red chilli flakes – 1 Tbsp.
  • Salt – To taste
  • Sriracha sauce – 1 Tbsp. [Alternately, use red chilli sauce]
  • Hot water – 4 C


  1. Pressure cook the chick peas. Cool and grind them in a mixer-grinder till they form a thick paste.
  2. Pour hot water into this paste and bring to a boil in a deep cooking pot.
  3. Add the Sriracha sauce and salt to taste. Keep stirring for another 10 min on a medium flame.
  4. Meanwhile, heat the oil in another saucepan.
  5. Sauté the pesto in that oil along with the garlic pieces and red chilli flakes for about 5 min on a low flame.
  6. Take this off the flame.
  7. To serve, pour couple of ladles of the soup into each soup bowl and top it with the sautéed pesto.
  8. Serve hot.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Soup
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