Chickpea and Butter Bean Soup

In the recent cooler weather, we need a bowl of comfort food and this chickpea and butter bean soup is the way to go. Ready in less than 30 minutes, makes a quick and healthy delicious dinner. By partially blitzing the soup at the end adds extra texture and creaminess that just makes it even more flavoursome.

Serves 4


  • 1 can (400ml) chickpeas, drained and rinsed
  • 1 can (400ml) butter beans, drained and rinsed
  • 4 cloves of garlic, roughly chopped
  • 1 medium-sized shallot, finely chopped
  • 2 medium-sized potatoes, peeled and chopped into small pieces
  • 1/2 tsp dried oregano
  • 1 medium carrot, peeled and chopped into small pieces
  • 1 vegetable stock cube, (I used Knorr) dissolved in 700ml of boiling water.
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 2 large dried bayleaves
  • 1/2 tsp cumin
  • Salt and pepper


  1. Fry the onion, garlic and bay leaves in the olive oil on medium heat until lightly browned.
  2. Add the carrot and potato and fry for 2-3 minutes.
  3. Season with cumin, paprika, oregano and sprinkle with salt and pepper.
  4. Add the chickpeas and butter beans and fry for 3-4 minutes.
  5. Pour in the vegetable stock and give the mix a stir.
  6. Cook for 15 minutes or until the potatoes are cooked.
  7. With a hand blender pulse the soup mixture 3-4 times just to add more texture and silkiness to the consistency.

Best served hot


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