chickpea soup

Chickpea Soup with Carrots both Delicious and Nutritious!

Easy and healthy Chickpea Soup with Carrots that is both delicious and nutritious!

chickpea soup
Chickpea soup with carrots1
Chickpea soup with carrots2
chickpea soup

The video has subtitles in English, Greek, and more than 30 languages.

chickpea soup

Chickpea Soup with Carrots both Delicious and Nutritious!

Prep: 5m | Soak: Overnight | Cook: 1h | Total: 1h 5m | Serves: 6-8


  • 500g Chickpeas
  • 2 Carrots, peeled
  • 1 Carrot, cubed
  • 2 medium Potatoes, peeled
  • 1 big Onion, finely chopped
  • 3 Tbsp Olive Oil
  • 2L Water, for boiling the chickpeas (about 4 cups)
  • 1 cup Carrot broth or Water, for the soup sauce
  • Juice of 2 Lemons
  • Salt and Pepper to taste


  1. Soak the chickpeas overnight or for at least 8 hours.*
  2. In the morning, rinse them well under running water, drain them, and add them to a pressure cooker with 1.2 Liters of water. This amount of water should be enough to cover them.
  3. As soon as they come to a boil, remove the foam that will form on the surface of the pot.
  4. Add 2 peeled carrots and 1 peeled potato and close the lid of the pressure cooker. After you hear the whistle, turn off the heat and leave it on the stove for 1 hour.
  5. For a normal pot simmer for 2 hours.
  6. In another pot, boil the diced carrot with 400ml of water (1.5 cups) for 5 minutes. Drain and set them aside but keep the water.
  7. Return the empty pot back to the stove and start making the soup sauce by sauteing the onion with the olive oil until it turns transparent.
  8. Then add the boiled potato, carrots, lemon juice, 2 large soup spoons from the juice that the chickpeas were boiling, salt, and pepper, mix and crush them a little with a spoon. After it comes to a boil, lower the heat and let it simmer for 5 minutes.
  9. Pour in the carrot broth or water (3/4 cup) and blend everything together with a hand blender. If you don’t have a hand blender, you can add it little by little to your food processor and blend it by pouring the carrot broth slowly.
  10. Combine the chickpeas with the soup sauce in one pot, bring to a boil all together and the chickpea carrot soup is ready.
  11. Serve with feta cheese, and/or olives, and sourdough bread.


Chickpeas in a can, do NOT need soaking.

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Hi, I'm Christina!

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