Name: 20-Minute Brothy Chickpeas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1/4 cup extra-virgin olive oil; 2 large shallots, sliced; 6 garlic cloves, chopped; 1 teaspoon fenugreek; 1 teaspoon chili flakes; 1 teaspoon cumin seeds; 2 rosemary sprigs; 5 thyme sprigs; 2 x 15.5 oz cans chickpeas, drained and rinsed; 4 cups vegetable or chicken stock; 1 cup water; Salt, to taste; 4 ounces dried short pasta (ditalini or small shells); 2 medium lemons, zested and juiced; 1/2 bunch parsley, finely chopped

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A light yet comforting dish that comes together quickly with pantry staples like chickpeas, pasta, fresh herbs, and lemon. This brothy chickpea soup is fragrant, nourishing, and perfect for busy weeknights when you want something wholesome on the table fast.

Why You’ll Love This Recipe

You’ll love this recipe because it’s hearty yet refreshing, packed with protein-rich chickpeas, and infused with aromatic herbs and spices. The addition of lemon juice and zest brightens the flavors, while a small amount of pasta makes it filling enough to stand on its own. Best of all, it’s ready in just 20 minutes—ideal for weeknight dinners or cozy lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/4 cup extra-virgin olive oil
2 large shallots
6 garlic cloves, chopped
1 teaspoon fenugreek
1 teaspoon chili flakes
1 teaspoon cumin seeds
2 rosemary sprigs
5 thyme sprigs
2 x 15.5 oz cans chickpeas, drained and rinsed
4 cups vegetable or chicken stock
1 cup water
Salt, to taste
4 ounces dried short pasta, such as ditalini or small shells
2 medium lemons
1/2 bunch parsley, finely chopped

Directions

Heat olive oil in a pot over medium heat. Add shallots and cook for 4 minutes until translucent.
Stir in garlic, fenugreek, chili flakes, and cumin seeds. Cook for 1 minute until fragrant.
Add rosemary, thyme, chickpeas, stock, water, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15 minutes.
Meanwhile, bring a small pot of salted water to a boil. Cook pasta for a few minutes less than the package instructions until al dente. Drain and rinse.
Taste the soup and adjust seasoning with more salt as needed. Add cooked pasta, lemon zest, lemon juice, and parsley to the soup. Stir well to combine.
Serve hot with crusty bread and a drizzle of extra olive oil.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Swap chickpeas for white beans or lentils for a different texture.
Use gluten-free pasta or omit pasta entirely for a lighter, grain-free option.
Add spinach or kale in the last 5 minutes of cooking for extra greens.
Use smoked paprika instead of chili flakes for a smoky twist.
For a heartier version, add shredded rotisserie chicken when adding the pasta.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the broth, so add a splash of water or stock when reheating. Warm gently on the stovetop over medium heat until hot.

FAQs

Can I make this soup ahead of time?

Yes, but for best results, cook the pasta separately and add it just before serving to avoid it soaking up too much broth.

Can I use canned beans instead of chickpeas?

Absolutely. White beans, cannellini, or even lentils work well.

How can I make this soup vegan?

Use vegetable stock instead of chicken stock, and the soup will be completely plant-based.

Can I freeze brothy chickpeas?

It’s best enjoyed fresh, but you can freeze the broth and chickpeas without the pasta. Add freshly cooked pasta when reheating.

What can I use instead of fenugreek?

You can leave it out or substitute with a small pinch of curry powder for a similar earthy note.

Can I use dried chickpeas?

Yes, but you’ll need to cook them in advance since this is a quick recipe. Canned chickpeas are ideal for speed.

What pasta shapes work best?

Small pasta like ditalini, elbows, or mini shells work perfectly since they fit well in each spoonful.

How do I make it spicier?

Increase the chili flakes or add a dash of hot sauce.

Can I add vegetables to this soup?

Yes, diced carrots, celery, or leafy greens can be added for more nutrition and texture.

What should I serve with brothy chickpeas?

Crusty bread, garlic toast, or a fresh side salad pair wonderfully.

Conclusion

20-Minute Brothy Chickpeas is the kind of recipe that proves fast food can still be comforting and nourishing. With chickpeas for protein, lemon for brightness, and fresh herbs for depth, it’s a light yet hearty soup you’ll want to make on repeat. Perfect with crusty bread, it’s a wholesome meal that comes together effortlessly.

Molly