Chickpea and Parsley Soup with Turmeric

Here is another of my loved rustic soups. It is a health-boost in a bowl, this soup. I usually don’t make it until later in the Wintery cough-and-cold season, but here we sit, at the beginning of the coronavirus scare. It is early March as I write, so I am putting attention to boosting the immunity of family and friends – and myself of course.

This is a very easy soup to make, and the chickpeas can be cooked the day before if you wish. Tinned chickpeas can be used – just skip the instructions for cooking them.

Similar recipes include Potato and Chickpea Soup with Greens and Tahini, Freezing Ginger and Making Ginger Paste, Chickpea and Pasta Soup, Turkish Spinach Soup with Chickpeas, and Parsley Braised with Tomatoes.

Browse all of our Soup recipes and all of our Chickpea Soups. Or explore our Early Autumn dishes.

Chickpea and Parsley Soup with Turmeric

1.5 cups chickpeas, soaked overnight (tinned chickpeas can be used)
1 onion, roughly chopped
1 bunch fresh parsley, about 40g, roughly chopped
2 Tblspn olive oil
1.2 l vegetable stock, or use the chickpea cooking water
2 level tspn turmeric powder (or to taste)
zest and the juice of 0.5 lemon
sea salt and black pepper

Drain the soaked, raw chickpeas and cover well with water. Simmer for 30 – 50 mins, depending on the chickpeas, until they are tender.  Optionally drain (I cook them until they are a little mushy, do not drain them and use the water in place of the stock).

Put the onion and parsley in the small bowl of a food processor and pulse until finely chopped.

Heat the oil in a large pan and saute the onion and parsley mixture over low-medium heat, stirring often, until the paste has softened.

Add the stock, chickpeas and turmeric powder. Bring to the boil and simmer for 20 mins. Mash some of the chickpeas with a fork, but leave the soup chunky – a couple of pulses with a stick blender is another method. The soup will be thick but still chunky. Season with salt and pepper.

Reheat the soup and add a squeeze of lemon juice. Serve sprinkled with lemon zest.

recipe notes and alternatives
I like to add a little Indian chilli powder or cayenne powder to the soup to add a tiny bit of background heat.

Shred some greens finely and add to the soup.

Chop 1 or 2 cloves of garlic with the parsley and onion.


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