Chickpea Soup in the Microwave

Name: Chickpea Soup in the Microwave
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: Dried chickpeas 1.67 cups; Leeks 1; Carrots 1; Celery 1 rib; Rosemary 1 sprig; Thyme 1 sprig; Bay leaves 1 foglio; Vegetable broth 4 ¼ cups; Extra virgin olive oil 3 spoonfuls; Salt to taste; Black pepper to taste

it fr de es br

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Very easy
Prep time: 10 min
Cook time: 45 min
Serving: 4
Cost: Very low
Note + soaking time for dried chickpeas (12 h)

PRESENTATION

Microwave chickpea soup is a total game-changer for those who want some real comfort food without spending hours in the kitchen. In Italian kitchens, folks have been making chickpea soup forever, usually letting it simmer for hours. But with the microwave chickpea soup method, you can achieve that same tender, earthy flavor in a fraction of the time. Chickpeas—really, they’re the star here—bring loads of protein and fiber, making the soup feel super hearty and satisfying. Plus, it keeps all the good stuff—vitamins and minerals—without losing that rich taste that makes these soups such a hit in Italy. Some Italians throw in a bay leaf or a bit of red garlic for an aromatic touch, while others add rice or tiny pasta. Makes each bowl a little different, you know?

Many Italians see this easy microwave soup as the kind of meal you whip up when you crave something that feels like a hug but don’t have hours to spare. Some people love the quick chickpea soup recipe with just chickpeas, broth, and olive oil. Others get creative, adding whatever pasta shape they've got. The healthy microwave meals angle? Really cool, to be honest, since this soup’s naturally vegetarian and fits into all sorts of diets, from vegan to just plain picky eaters. Honestly, whatever you toss in, the result is a bowl that’s moist, kinda creamy, and seriously warming.

Even if you’re not a big cook, you can handle this recipe and feel like you’ve made something straight from a Nonna’s kitchen—pretty much. That mix of homestyle flavor and sheer convenience is what makes microwave chickpea soup a staple in busy homes. It’s just good, honest food that hits the spot on any chilly night or lazy afternoon. No wonder this dish is a favorite. I mean, it really blends tradition with modern ease effortlessly, doesn’t it? And the taste? Super, super satisfying.

How to prepare Chickpea Soup in the Microwave

To prepare the chickpea soup in the microwave, first soak the chickpeas with a pinch of baking soda for 12 hours. Remove the outer leaves of the leek 1 and slice it finely into rings 2 3.

Peel a carrot 4 and first cut it into sticks 5 and then into cubes 6.

Peel the celery to remove the strings 7, and also cut it into cubes 8. Drain the chickpeas 9 and transfer them to a large microwave-safe bowl.

Add the leeks, carrot, celery, bay leaf 10, and an aromatic bundle 11, made of a sprig of rosemary and thyme tied together with kitchen twine. Season with salt 12.

Add the pepper 13, the oil 14, and the vegetable broth 15.

Stir everything together and cover with plastic wrap 16. Cook in the microwave at 650 W for 45 minutes. Remove the bay leaf and the aromatic bundle 17 and serve. Your chickpea soup in the microwave is ready to be served 18!

Storage

You can store the chickpea soup in the refrigerator, in a closed container, for up to 2 days. If there's any leftover, you can freeze the soup after cooking.