Mediterranean Chickpea Soup

soup vegan recipes vegetarian recipes Nov 05, 2019
Mediterranean Chickpea Soup

Prep Time: 15 Mins

Cook Time: 40 Mins

Total Time: 55 Mins

Serves: 4

I LOVE soup. So when fall comes around it’s one of the things I look forward to. This soup is satisfyingly filling and delicious.


  • 1 Tbsp avocado (or olive) oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 carrots, cut in to 1/4 inch coins
  • 3 celery stalks, diced
  • 1 fennel bulb, sliced thin
  • 15oz can chickpeas
  • 14.5oz can diced tomatoes
  • 3 cups vegetable broth
  • 15 cherry tomatoes cut in half
  • 2 handfuls of fresh kale (I used lacinato)
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 2 tsp dried parsley
  • Salt and pepper, to taste


  1. Heat the oil in a large pot. Cook the onion over medium heat for about 5 minutes. Add garlic, carrots, celery and fennel. Cook for another 5 minutes.
  2. Add the cans of diced tomatoes and chickpeas. Pour in the 3 cups of vegetable broth. Cook for 20 - 25 minutes or until vegetables are softened.
  3. Add parsley, oregano, thyme, salt and pepper.
  4. Stir in the cherry tomatoes and kale. Cook for another 3 - 5 minutes. Taste and adjust seasonings as needed.

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