Recipe: Fiber-Rich Garbanzo Bean Soup

Save Recipe


  • 3 cups water
  • 1 can (15 ounces chickpeas, rinsed and drained)
  • 4 cloves garlic
  • 3 tablespoons hemp seeds
  • ½ cup chopped dried apple
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil (or macadamia nut oil)
  • 1 large shallot (finely chopped)
  • 2 medium leeks (finely chopped)
  • 2 medium zucchini (finely chopped)
  • 1 Granny Smith apple (finely chopped)
  • Unrefined sea salt & freshly ground black pepper (to taste)


  1. Place the water, chickpeas, garlic, hemp seeds, dried apple and lemon juice in a VItamix and process until smooth and creamy. Set chickpea cream aside.
  2. Heat the oil in a heavy saucepan over medium heat; add the shallots and sauté 3-4 minutes, until shallots are soft. Add the leeks, zucchini and apple and sauté 6 to 7 minutes, until vegetables and apples are very tender. Season with salt and pepper to taste. Remove saucepan from the heat.
  3. Transfer half of the leek, zucchini and apple mixture to the Vitamix with the chickpea cream and pulse several times (note: do not aggressively puree the mixture as you want to leave it slightly textured.)
  4. Pour the chickpea cream mixture into the saucepan with the remaining sautéed leeks, zucchini and apple. Season with salt and pepper to taste. Put the saucepan back on the heat and simmer for 10 minutes. Serve warm.

Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!

© 2024 clean cuisine Recipe by: