This chickpea soup gets a punch of heat from crushed red pepper as well as cayenne pepper in the Italian seasoning blend. If you want to scale back on the spice, consider omitting the crushed red pepper entirely. Serve with crusty bread., December 2021


Read the full recipe after the video.

Recipe Summary

50 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large Dutch oven or other large pot over medium heat. Add carrots, leek and celery; cover and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add tomato paste, garlic and Italian seasoning; cook, stirring constantly, until the mixture is fragrant and the vegetables are coated in the tomato paste, about 1 minute. Stir in chickpeas, tomatoes and their juices, Parmesan rind (if using), broth, pepper, crushed red pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until the vegetables are tender, about 20 minutes.

  • Remove from heat. Remove and discard the Parmesan rind, if using. Stir in basil. Ladle the soup evenly into 4 bowls; top with Parmesan.

To make ahead:

Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition Facts

about 1 2/3 cups
263 calories; fat 10g; cholesterol 5mg; sodium 455mg; carbohydrates 32g; dietary fiber 7g; protein 9g; sugars 8g; niacin equivalents 2mg; saturated fat 2g; vitamin a iu 6546IU; potassium 468mg.