Chickpea & Oat Soup

Feeling like a hearty soup but you don't want to spend 2 hours in the kitchen or spend a fortune on your meal? THIS IS FOR YOU!

Simple recipe, quick preparation, cheap as, and oh so delicious!

Hard to eat something more nutritious than the oats and chickpeas. And for those of you who only know oats from their morning porridge bowl, fear not! They can be added to your savoury meals and soups to thicken and enrich them.

If you didn't plan this meal and don't have time to soak your chickpeas, use a pressure cooker (don't forget to cook them with a strip of seaweed to make them more digestible). If you don't have a pressure cooker, last resort will be canned chickpeas (get the organic and wash them thoroughly).


Image by Adrienne Leonard
  • 2 cups chickpeas (soaked overnight and cooked until soft ~ 1 hour, OR cooked in a pressure cooker for 45min with a strip of seaweed)

  • 2 garlic cloves

  • 1 tbsp grated ginger

  • Seaweed (wakame or kombu are best)

  • 8 cups of vegetable broth (or stock cubes)

  • Fresh rosemary (small bunch) -chopped finely

  • 1 cup of steel cut oats (or rolled oats/ barley/millet)

Optional: Add turmeric

  • Top up with steamed greens (broccoli, spinach, bok choy)


Cook the oats in equal amount of water (for creamier texture: pre-soak over night OR add more water to cooking). Cut pumpkin into 2inch cubes and steam until soft. Add the chickpeas (already pre-cooked) and the pumpkin when oats are almost ready (still a bit watery) and crush the pumpkin using a wooden spoon.

To garnish, sprinkle cinnamon, toasted pepitas, gomasio, & a drizzle of oat milk.