How to make Chickpea Bisque
I love it when some random kitchen whims pay off. This is a soup that I came up with based on what was left and what I thought would be tasty! I’ve tweaked it here and there and the photo here is slightly thinner than it normally looks - but it’s still delicious. Now let me show you how to make Chickpea Bisque!
This is perfect for fall and winter when you need something to warm your belly. It’s packed full of delicious goodness and has a great full and savoury flavour that warms up your belly and leaves you wonderfully full. But if you’ve got a big appetite feel free to pair this with my Plant-Based Grilled Cheese Sandwich!
I highly recommend munching on this with a big junk of sourdough bread. Perfect for a light but filling lunch or dinner. This recipes makes a whole bunch and it freezes beautifully so you’ve got meals all week long. It’s perfect for your batch cooking needs!
If you don’t have an instant pot you can easily cook this on the stove as well. You do you now that you know how to make Chickpea Bisque!
SMASH IT INTO YOUR FACE today!
Learn how to make chickpea bisque in your instant pot. A quick, healthy, delicious and filling soup for lunch or dinner. Serve it with a big ole hunk of whole grain bread!
- 1 Onion (diced)
- 3 clove Garlic (minced)
- 2 Large Potatos (diced)
- 4 Carrots (cut into half-moon slices)
- 1/2 Head of Cauliflower (cut into bite sized pieces)
- 1 cup Corn (fresh or frozen)
- 2 cup Chickpeas (cooked)
- 1 tsp Chilli Powder
- 1 tsp Dried Dill
- 1 tsp Paprika
- 1 tsp Dried Rosemary
- 1/2 tsp Cumin
- 1/2 tsp Dried Thyme
- 4-6 cup Low Sodium Vegetable Broth (just enough to cover the vegetables)
- 1/2 Lemon (juiced)
- 1/4 cup Fresh Parsley (chopped)
- Salt & Pepper (to taste)
Turn your instant pot onto sauté and toss a little sea salt into the bottom and then add your onions and garlic. Stir it around, the salt will help to bring the water out - use some vegetable broth if you find they’re starting to stick. Cook until just translucent.
Add everything else except for the lemon, parsley, and salt and pepper. Just cover the vegetables with barely enough broth and stir everything around.
Cook on manual for 15 minutes. Ideally you’ll let the pressure release on it’s own, but if you’re in a big rush feel free to quick release. Add in the lemon and use a hand blender to puree the vegetables. If you want it pure chowder than blend it all, but feel free to just partially blend and have some vegetable chunks still in it. However you like it. If you don’t have a hand blender you can use any form of blender you’ve got - just means more dishes, sadly.
Add salt and pepper to your taste and top with fresh parsley. Grab a hunk of break and SMASH IT INTO YOUR FACE.
- STOVE INSTRUCTIONS
Do everything the same except when you go to cook the soup bring the mixture to a boil and then bring down and simmer for 30 minutes or until the vegetables are the firmness of your choice.
- Amount Per Serving
- Calories 117kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Sodium 233mg10%
- Potassium 630mg18%
- Total Carbohydrate 26.5g9%
- Dietary Fiber 4.7g19%
- Sugars 4.8g
- Protein 3.18g7%
- Calcium 3 mg
- Iron 9 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
