Chickpea Soup

Chickpea and Red Pepper Soup with Quinoa

Chickpea and Red Pepper Soup

Chickpea soup generally fits with a variety of eating plans with very simple modifications.  This one will work with your Healthy Heart plan, First Line Therapy (FLT) as well as for vegans and vegetarians.  Take a look at the ingredients in this chickpea soup and see if it will work for you within the plan you are following.

Serves:  4

Total Prep Time:  25 minutes

Chickpea and Red Pepper Soup with Quinoa


  • ½ c. quinoa
  • 2 tbsp. olive oil
  • 1 medium onion
  • 1 carrot
  • 2 stalk celery
  • 3 clove garlic
  • 1 tbsp. smoked paprika
  • kosher salt
  • Pepper
  • 1 yellow pepper
  • 1 red pepper
  • 2 can low-sodium chickpeas
  • 2 c. low-sodium vegetable broth
  • 2 tbsp. red wine vinegar
  • chopped fresh parsley


  1. Cook the quinoa according to package directions.
  2. Meanwhile, heat the oil in a Dutch oven or large heavy-bottomed pot.
  3. Add the onion, carrot, and celery and cook, covered, stirring occasionally, for 6 minutes.
  4. Add the garlic, paprika, and 1/4 teaspoon each salt and pepper and cook, stirring, for 1 minute.
  5. Add the peppers and cook, stirring occasionally, for 5 minutes.
  6. Add the chickpeas, broth, and 1 cup water and bring to a boil.
  7. Reduce heat and simmer until the vegetables are tender, 5 to 8 minutes.
  8. Stir in the vinegar and cooked quinoa.
  9. Serve topped with parsley, if desired.


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Recipe and photo from DELISH.

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The information provided on this site is not intended to be a substitute for individual medical advice in diagnosing or treating a health problem.
Please schedule a private consult about your health concerns.

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