Chickpeas, celery, tomato, and rice. Soak the chickpeas overnight and cook them slow. This is not a fast soup; it’s a patient one, and patience is repaid here.
How to Make Mediterranean Chickpea Soup
Soak overnight
The baking soda in the soaking water softens the chickpea skins and reduces cooking time. Drain and rinse before cooking. Skipping this step means an extra hour on the stove.
Add rice at the end
Rice goes in only after the chickpeas are fully cooked. Add it too early and it turns to mush. Brown rice takes about 25 minutes; short pasta takes less. Check the texture before you turn off the heat. 
Finish with olive oil
A good drizzle of raw extra virgin olive oil over each bowl at the end is essential. It rounds the whole soup out and gives it a glossy, full finish that cooked-in oil never achieves.
Mediterranean Chickpea Soup
- Total Time: 90 minutes
- Yield: Serves 4
- Diet: Vegetarian, Vegan, Gluten-Free
Description
Hearty and healthy, this chickpea soup bursts with Mediterranean flavors. Perfect for a chilly evening, add pasta or rice for extra comfort.
Ingredients
- 1 cups (237 ml) chickpeas
- Salt
- 1 onion
- 1 tomato
- A stalk of celery
- 1/2 cups (118 ml) brown rice
- Extra virgin olive oil
Instructions
- Soak the chickpeas overnight with a pinch of baking soda.
- Drain the chickpeas and pour into a pan of salted water; cook for about an hour with all washed and cut vegetables.
- When the chickpeas are cooked, add the rice (or short pasta) and cook it.
- Season with extra virgin olive oil and serve.
Notes
- For a richer flavor, sauté the onion, celery, and tomato in olive oil before adding the chickpeas and water.
- Leftovers can be stored in the refrigerator for up to 4 days and freeze well for up to 3 months.
- Feel free to add other Mediterranean vegetables like zucchini, bell peppers, or spinach for extra flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
Frequently Asked Questions
Can I use canned chickpeas to save time?
You can, but the texture and broth will be different. Drain and rinse two cans, simmer with the vegetables for about 20 minutes, then add the rice.
Why add baking soda to the overnight soak?
Baking soda raises the pH of the water, which helps break down the chickpea skins. This gives you softer, creamier chickpeas after cooking.
Can I use white rice or pasta instead of brown rice?
Yes. Short pasta like ditalini is traditional in many Mediterranean versions. White rice works too; just reduce the cooking time since it cooks faster than brown rice.
