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Vegan Chickpea Soup by Robin Entora

As per Robin "I’ve been making it for a good 30 years and it never fails."


  • ​1 tin drained chickpeas

  • 1 cup carrots, peeled and diced

  • 1cup celery ribs, sliced into thin crescents

  • 1/2 cup of white onion, chopped into small dice

  • 1/2 cup dry white wine

  • 1 tablespoon fresh or dried rosemary

  • 1 large garlic clove, minced

  • 1/4 cup olive oil

  • 5 cups of vegetable broth

  • 1/2 cup small tube pasta such as Ditali cut

  • Salt and pepper to taste


  1. ​In a medium/ large pot, add olive oil, onion, celery and carrots. Sauté on medium/ high heat until the onions have softened and are becoming translucent (approximately 5 minutes). Stir frequently.

  2. Add garlic and rosemary to the pot and sauté for about a minute until the garlic is very fragrant.

  3. Add wine to pot and reduce heat to medium. Allow wine to reduce and cook off the alcohol, stirring frequently (approximately 2 to 3 minutes).

  4. Add drained chickpeas and vegetable broth. Allow to simmer 20 minutes on low heat.

  5. Add pasta and continue simmering until the pasta is al dente, ( approximately 10 minutes). Do not allow the pasta to over cook and become mushy.

  6. Taste for seasoning and adjust to your liking with salt and pepper.

Serve with a sprinkle of non-dairy Parmesan style cheese and a healthy slice of crusty Italian or French bread. ENJOY!

Photo by Deryn Macey on Unsplash

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