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This Thai chickpea soup is light and filling, all at the same time. Delicious too!
There’s nothing like a big bowl of warm, steaming soup when cooler weather starts to roll in.
A reader sent me this recipe link and asked if I could find a way to make it more “hearty.” While it was pretty much clean already, I thought it was an interesting flavor combination, so I gave it a try.
I wasn’t crazy about the final outcome, so I started tinkering around with it a bit. I added a few more spices and ingredients and came up with a mild, tomato-y soup that makes a wonderfully light meal while still filling you up with protein and fiber.
How Do You Cook Canned Chickpeas?
The great thing about canned chickpeas is that they are already cooked! All you have to do is warm them up. Another great thing is that you don’t have to worry too much about overcooking. You can toss them into a stovetop soup and continue to cook for a while without the beans falling apart. They are very versatile and easy to work with in that sense.
Can You Cook Chickpeas Without Soaking Them?
When it comes to the dry beans, you can absolutely cook them without soaking as you can with any bean. The main difference will be in how you digest them. Soak is done to reduce the “intestinal issues” that many bean eaters endure after a bowl full of legumes. But if you are thinking strictly of how they cook, then soaking is never necessary. All beans will cook just fine without soaking them before.
How Long Can You Soak Chickpeas?
Chickpeas need at least 8 hours of soaking or more. Most folks will soak overnight. Just be sure to cover them with enough water because the beans will soak up much of it as they sit.
More Healthy Soup Recipes
Thai Shrimp And Chickpea Soup Recipe Card
Thai Shrimp And Chickpea Soup
- 1 tbsp. olive oil
- ½ cup celery (sliced thin)
- 1 cup chopped yellow onion
- 8 cups chicken broth
- 30 oz. canned light coconut milk
- 15 oz. can tomato sauce (no sugar added)
- ¼ cup fresh lime juice (about 3-4 limes)
- 30 oz. canned chickpeas (drained – or 4 cups if you make them from dry beans)
- 3 tbsp. garlic powder
- 2 tbsp. onion powder
- 2 tbsp. whole wheat pastry flour (can also use cornstarch or arrowroot powder)
- 2 cups tomatoes (chopped)
- 2 cups crimini mushrooms (sliced)
- 1 lb. shrimp (I used cooked/frozen, which I thawed before use)
- Sauté the onion and celery in a large soup pot until the onions are translucent.
- Put everything, except the shrimp, into the pot and cook until the mushrooms are soft and cooked through.
- When the soup is nearly done, add in the shrimp and cook just long enough to cook them to your liking.
- Allow to cool and serve.