Chickpea Soup

The perfect slow cooked comfort food for these times. Gluten-free + vegan friendly.

Tips: you can toast the cumin seeds beforehand for extra flavour. If you don’t have the time to prepare the dried chickpeas overnight, you can also buy ready-to-eat chickpeas in a tin

Recipe courtesy of infarm, who are a fantastic urban farming brand.



  • 150 gr of dried chickpeas
  • 2 carrots
  • 1 bunch of kale
  • 1 large onion
  • 4 garlic cloves
  • 70 ml extra-virgin olive oil, plus more for drizzling
  • 8 glasses of water (you can use less depending on the size of your pot but it will change the consistency)
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. cumin seeds
  • 1 tsp. smoked paprika
  • Freshly ground black pepper
  • Salt to taste
  1. Rinse and soak the chickpeas overnight in a bowl of water. Transfer into a pot, cover with water and boil for 2.5 hours until soft (perfect for all your new found time)
  2. Chop the garlic cloves, onion and carrots into mid sized pieces
  3. Heat up the olive oil in a soup pot and then add the garlic and onion before tossing in the carrots. Whilst stirring season with the red pepper flakes, cumin seeds, smoked paprika and a few twists of black pepper
  4. Add the cooked chickpeas, the 8 glasses of water and cook for 1 hour, stirring occasionally
  5. Once cooked, put half of the soup aside in another bowl and blend it with a hand mixer until it has a smooth texture. Pour the pureed soup back into the soup pot, add the kale and give it a stir. Salt to taste
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