We love this chickpea soup with sausage and spinach on cold winter nights! It’s a hearty soup, full of nutritious ingredients and so comforting.
Dry Chickpeas or Canned?
We always cooked with dry beans, dry chickpeas or lentils at home. I don’t remember even having access to these ingredients in canned form so that’s why in most of my recipes I tend to use dry chickpeas or beans etc.
However, I do realize the convenience of using canned especially if you’re making a last minute meal. So, you’ll find in my recipe card instructions of how I make this soup with either method.
If using canned chickpeas, rinse them and they’re ready to use. If using dry chickpeas, I personally leave them in a bowl of water overnight, then I rinse and add them to pressure cooker. Cover in water. Cook on high for 25 minutes. If cooking chickpeas unsoaked they will take longer to cook (estimate is around 45 minutes).
Ingredients
These are the ingredients I used to make this chickpeas soup. Please feel free to adjust as desired anything from seasonings to amount of spinach etc. As most soups, once you get the consistency right you can play around with flavor and other ingredients to taste.
- Chickpeas
- Italian Sausage
- Spinach
- Red onion
- Garlic cloves
- Olive oil
- Carrots & Celery
- Peppers
- Crushed tomatoes
- Vegetable stock or any stock/broth of your choice
- Harissa powder, oregano, bay leaves
- Salt and pepper
- Fresh parsley
Making the Soup Step by Step
- I start by soaking the chickpeas overnight, I drain and cook them the next day in pressure cooker for 25 minutes. Natural release before opening the lid.
- Saute chopped red onion and minced garlic cloves in olive oil in a soup pot or Dutch oven. Add diced carrots, peppers and celery and saute until the veggies are soft.
- Add cooked chickpeas and a crushed tomatoes.
- Add veggie stock, sliced sausages and seasonings to taste.
- Cook on medium heat until it boils, then lower heat to simmer.
- At around 15-20 minutes of simmering, add spinach and let it wilt (shrink or go down in volume). Add chopped parsley, mix everything.
- Taste and adjust seasonings. Serve warm.
ProTip – Cook more chickpeas than what you need for the soup in the pressure cooker. Store the leftover chickpeas in an airtight container in the refrigerator for up to ¾ days. Use them in salads, to make hummus or another soup like this tomato and chickpea soup.
Chickpea Soup with Italian Sausage and Spinach
Equipment
- 1 Large Soup Pot
- 1 Wooden spoon
Ingredients
- 1 cup dry chickpeas or 2 cans of 15 ozs of chickpeas
- 2 tbsps olive oil
- 1 red onion
- 2-3 garlic cloves
- 2 carrots
- 2 celery stalks
- 1 cup diced peppers any bell pepper or long peppers work
- 32 ozs peeled tomatoes canned, crush them or blend them before adding them in
- 6 cups vegetable stock, water or any stock of your choice
- Italian sausage
- 4 cups spinach
- oregano
- harissa powder
- 2 bay leaves
- sea salt
- black pepper
- 2-3 tbsps fresh parsley chopped
Instructions
- Add chickpeas in a bowl of water to soak either overnight or at least few hours before cooking. Drain water and add chickpeas in pressure cooker. Cover with water. Cook for 25 minutes, use natural release to let the pressure out before opening the lid of the pressure cooker.
- In a soup add olive oil, add chopped red onion and minced garlic. Saute until translucent and aromatic. Add diced carrots, celery and peppers. Saute until soft.
- Add 3 cups of cooked chickpeas (1 cup of dry chickpeas translates to about 3 cups of cooked chickpeas) or if using canned, use 2 cans of 15 ounces.
- Add vegetable stock, water or any stock or broth of your choice. Total liquid should be about 6 cups (adjust a bit later for consistency as needed).
- Add sliced sausages, oregano, bay leaves, harissa seasoning and salt and pepper. Set to medium heat. Once it boils, lower to simmer and let the soup simmer for 15-20 minutes. Add spinach and let it shrink or wilt, mix well. Finally add chopped fresh parsley and mix.
- Test for salt and pepper, seasoning or consistency and adjust as needed.
- Serve warm with bread! If desired, drizzle some olive oil and red wine vinegar in each individual bowl:). It's the Mediterranean way!! Enjoy:).
Notes
- 1 cup of dry chickpeas is equivalent to 3 cups of cooked chickpeas or 2 cans (15 ozs) of chickpeas.
- Store soup leftover in an airtight container in the refrigerator for 3-4 days. Reheat in a small pot, microwave etc. Add few tbsps of water to loosen up, soup will be thicker after being refrigerated. I love serving these leftovers over rice the next day!
Nutrition Label
Nutrition
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Thank you from the bottom of my heart for reading my blog and my recipes. It means a lot to me and my family!
It’s Soup Season!
If you’re looking over this recipe, I’m pretty sure it’s soup season:). So here are some more soup options you might enjoy!
- Beef and Barley Soup
- Stelline Soup
- Creamy Asparagus Soup
- Red Lentils Soup
- Pinto Beans Soup and more.
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