Broccoli and Quinoa Soup with Spicy Roasted Chickpeas

cropped image of 3 bowls of broccoli and quinoa soup topped with spicy roasted chickpeas

5 from 2 votes

Broccoli and Quinoa Soup with Spicy Roasted Chickpeas

Savor the wholesome goodness of Broccoli and Quinoa Soup with Spicy Roasted Chickpeas. This American-inspired dish offers a comforting blend of flavors, combining creamy broccoli and quinoa soup with the fiery kick of roasted chickpeas.

Prep Time30

Cook Time1 35

Total Time2 5

Course: Main Course, Soup

Cuisine: Mediterranean

Diet: Vegetarian

Servings:

Calories: 397kcal

Ingredients

For the Roasted Chickpeas

1 can chickpeas drained and thoroughly rinsed
1 tbsp olive oil
½ tsp paprika smoked
¼ tsp coriander ground
¼ tsp chili powder
¼ tsp pepper cayenne
salt
pepper

For the Soup

2 heads broccoli 3 if they are small
1 onion white, finely chopped
5 garlic cloves, minced
1 lemon zest
1 lemon juice
1.5 oz quinoa dry weight
0.7 oz parmesan cheese grated
1 cup vegetable stock
1 cup quinoa cooking water
parsley handful, fresh, chopped
salt
pepper

For the Toppings

spring onion finely chopped
olive oil drizzle
crème fraiche drizzle

US Customary - Metric

Instructions

First, Roast the Chickpeas

Preheat the oven to 392°F (200°C) and line a baking sheet with parchment paper. Drain and thoroughly rinse the chickpeas and blot dry with a paper towel. Remove any skins that come loose. Toss the chickpeas in a bowl with the olive oil and spices until they are evenly coated.
Spread the chickpeas in an even layer on the parchment paper and bake for 20 minutes. Remove from the oven and allow to cool completely. Then bake for a further 15 minutes and allow to cool completely. The two bakings and cooling in between helps the chickpeas become crunch and not soggy. Set aside until you are ready to serve. These will keep in an airtight container for a long time.

To make the Soup

Cook the quinoa in a saucepan for around 25-27 minutes. You want it to be slightly overcooked as it will act as the thickening agent for the soup, so the extra starch helps. When cooked, blend the quinoa on a high speed with 1 cup (250ml) of the cooking water until you have a very thick, smooth mixture, around 1 minute. Set aside
Chop the broccoli into small florets and steam until cooked. You can boil it if you don’t have a steamer, but steaming is preferable to maintain as much flavor as possible.
In a large pot, add some olive oil and sauté the onion on a low heat until translucent. Add the lemon zest and minced garlic and cook for another minute. Add the broccoli and cook for another two minutes. Finally add the chopped parsley and stir.
Add the broccoli mixture, quinoa mixture, vegetable stock, lemon juice and parmesan cheese to the blender. Blend on a high speed until you have a smooth, thick soup.

For the toppings

Once the soup is in a bowl, add a dollop of crème fraiche and swirl with a spoon. Drizzle some olive oil over the top, add the freshly topped spring onions and some of the roasted chickpeas. Serve while hot.

Notes

This soup is very thick, if you like your soup a bit thinner, add more vegetable stock until you have the consistency you like.

While this soup is delicious on it’s own, it is the toppings that pull it altogether and create a really special dish.

The soup will keep in an airtight container in the fridge for up to 6 days, and can be frozen for up to 3 months.

Nutrition