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Hearty Garbanzo Soup

Author Vianney Rodriguez


  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • 2 garlic cloves minced
  • 1 15 oz Mexican style diced tomatoes with green chiles
  • 1 15 oz can chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • ½ cup elbow macaroni uncooked, gluten free - optional
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • ¼ cup cilantro washed


  1. In a dutch oven heat oil over medium high heat. Add onions, oregano, cumin and sauté until onions are tender and translucent about 5 minutes.
  2. Add garlic and continue to sauté additional minute. Add chickpeas stir to combine and heat through.
  3. With the back of the spoon lightly mash half of the chickpeas to help thicken soup. Add diced tomatoes, broth and bring to a boil. When soup reaches boil add pasta, salt, pepper, reduce heat and simmer until pasta is tender, about 5-7 minutes.
  4. Taste, adjust seasoning, add cilantro and serve warm.