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It is getting chilly out some days and I have been craving peppery brothy soups for dinner. This is an easy soup in which you can add whatever you have in the fridge or pantry. Use any beans or lentils, some mushrooms and greens, veggies and some light peppery spices. Simmer and serve.
The garlic and ginger add a lot of flavor. Black pepper, white pepper, cinnamon and cumin add a deep complex profile to the warming flavorful broth. Cinnamon helps the pepper and the broth flavor profiles. Use other spices of choice. Add other veggies of choice. Add some cooked pasta for variation.
The next few weeks will be about trying to balance between 2 big events. Diwali on Nov 11 (that is so close!) and thanksgiving and then the rest of the holiday season. I found Diwali Bazaar on Amazon just today. I am off shopping for some Indian clothes and thinking of Diwali recipes for the week.
More soups from the blog
- Curried butternut squash soup
- Chard Mushroom Shallot Pasta soup
- Chipotle corn Chowder
- Moroccan lentil soup
- Cream of Mushroom Soup
Mushroom Chickpea Soup with Veggies and Greens
Ingredients
- 1/2 cup chopped onion
- 4 cloves of garlic, finely chopped
- 1 cup sliced mushrooms, I used cremini
- 1 to 2 tsp fresh ginger, minced
- 1/2 cup chopped carrots
- 1/2 cup other veggies, like bell pepper, celery, sweet potatoes
- 1/2 cup cooked chickpeas
- 1/4 tsp cumin
- 1/2 tsp black pepper, use less or more
- 1/4 tsp white pepper
- 1/4 tsp cinnamon
- 1/4 tsp cayenne
- 2 tsp soy sauce/tamari, use gluten-free soy sauce if needed or Coconut Aminos to make soy-free
- 2 tsp rice vinegar
- 1 to 1.5 tsp sugar , or other sweetener
- 2 cups broth , or water
- 1.5 cups or more water
- 1 cup spinach
- 1/2 tsp or more salt, use less if you plan to use salted broth, or add later
- cornstarch to thicken in the end if needed
Instructions
- Heat oil in a saucepan over medium heat. Add onions, garlic and a pinch of salt and cook for 3 minutes or just about translucent. Stir occasionally.
- Add mushrooms and mix and cook for 3 minutes or until they starts to get golden.
- Add ginger, carrots and veggies and cook for a minute.
- Add chickpeas and spices and cook for 2 minutes.
- Add soy sauce, vinegar, sugar, broth and water. Partially cover and cook for 15 minutes. Add salt to taste and mix. Add in the spinach or other greens. Cook for 2 minutes. Taste and adjust salt, sweet, tang, spice. Reduce heat to medium-low. Continue to simmer for another 10 minutes. Garnish with fresh herbs of choice or scallions. Serve hot.
- To thicken, mix 2 tsp cornstarch in 2 tbsp water and mix into the soup in the last 5 minutes. Bring to a boil.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I found this page today, made this soup right away and it’s just perfect! Thanks! (And this comes from someone who HATES cooking)
yay! i am so glad you tried it 🙂 There are days when i cant stand much in the kitchen for various health reasons, so i do try to keep most recipes on the easy side. 🙂
This looks like a great crockpot recipe. Can I throw all ingredients, except greens, in the crockpot in the morning and then add greens just before serving? I usually cook on high 6 hours and then keep warm.
I dont know. I have never used slow cookers.
This is comfort in a bowl. I love chickpeas and mushrooms together.
yum! send me some? haha. i am sick and drinking so much soup.
also, i am so excited to see some diwali recipes 🙂
I’ve been going through your recipes for soup recipes. I wanted to try this because it was not tomato based. i accidentally added too much garbanzo ( I won’t do that again) but the soup ended up delish. I can’t wait to make it again.
awesome!
I forgot to mention. I used my IP for it and used the soup setting for about 11 minutes and let it release for about 10 minutes before I went back to it. So perfect! Even good at the 2nd day.
Going to make this today!
I’ve just made this soup and it was lovely!
I thought the cinnamon sounded a bit strange, but decided not to omit it and I’m glad I didn’t 🙂
I used kale instead of spinach just because that was what I had, it worked really well.
Thank you for a great winter warming recipe.
Rebecca
Awesome! So glad you loved it! The cinnamon helps the pepper and the broth flavor profiles, though the soup can be made without as well.
Too good! Amazingly, I had all the ingredients today! Wow. My family loved it so so much. Thanks Richa!
Awesome!!
I want this NOW! Happy Diwali on the 11th..May your world be filled with light,just like you have given us!
Thank you Lani!
looks really nice! I Just made chickpea with Spinach and coconut milk. My fav flavours!
nice!
This looks so good! However, you have tagged it gluten free and soy sauce has gluten in it. Thank you!
Thank you Sue. Lots of soy-sauce brands are gluten-free. look for gluten-free on the label
FYI…the side note to use a gluten free soy sauce is in the notes.