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Chickpea- Garbanzos Vegetable Soup

This soup recipe for Chickpea-Garbanzos Vegetable Soup comes from one of the most complete oatmeal cookbooks I have come across. The recipe for Chickpea Veggie Soup was easy to put together with all the ingredients in my pantry. This was my first attempt at making soup with oatmeal as a main ingredient and it was a glorious, hearty concoction. This  was slightly adapted from the cookbook Outrageous Oatmeals by Kathy Hester. The soup serves 4 as a starter or side.
Cook Time47 mins
Course: Soup
Cuisine: American
Keyword: Chickpea Vegetable Soup
Servings: 4 people
Calories: 188kcal
Author: Asian in America


  • Large Stock Pot or Dutch Oven: 10 or 12 quarts


  • 2 Tablespoons extra virgin olive oil
  • 1/4 cup minced onion
  • 3 cloves garlic minced
  • 1 1/2 cups diced potatoes
  • 1 cup chopped carrots
  • 1/2 cup sliced yellow squash
  • 1/2 cup sliced zucchini
  • 1 can (15 oz. or 425 g.) chickpeas (garbanzos_ drained
  • 6 cups water or rice wash
  • 1/2 cup (40 g.) steel cut oats
  • 2 cups shredded napa cabbage
  • 2 Tablespoons dry yeast
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon ground rosemary
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 Tablespoon chopped fresh parsley for garnish


  • In a large stock pot, over medium heat, add the olive oil. When oil is hot enough, in about 1 to 2 minutes, add the onions. Saute the onions for 5 minutes till translucent. Next, add the garlic and cook for about 3 minutes more.
  • To the same stock pot, add the potatoes, carrots, chickpeas (or garbanzos), squash, zucchini slices and water (or rice wash). Blend the ingredients well. Adjust the heat to a high. Cover and bring the soup mixture to a boil.
  • After the soup boils, lower the heat to a simmer. Add the oats, 2 tablespoons of yeast, smoked paprika, basil and ground rosemary. Stir the soup so the seasonings blend well. Cover and simmer the soup till the oats are fully cooked. This will take about 20 to 25 minutes more. Every now and then, stir the pot so the oats do not stick to the bottom of the stock pot.
  • When the oats are fully cooked, toss in the napa cabbage and additional 2 tablespoons yeast. Cook the napa cabbage for about 5  minutes. Season with salt and black pepper just before serving. Garnish with chopped fresh parsley if desired.
  • Cook’s Comments: In the original recipe, the author used sweet potatoes which are also a great addition to this rich, hearty soup meal. The original recipe also used marjoram and thyme. Feel free to add these seasonings if desired.
  • Recipe tip: I have blogged about using rice wash (or 'hugas bigas' as Filipinos call it). To obtain this, wash the uncooked rice grains twice. At the second wash, save the water and use it for soup broths.
  • OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble Heart-Healthy Grain by Kathy Hester is available on Amazon or where most books are sold. For convenience, click on the Amazon tab of this blog where you can purchase it here.
  • Disclosure: I was not paid to review this cookbook, but it has terrific recipes and is a good source for anyone who loves oatmeal and is looking for healthy all-vegetable meal options.
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Serving: 1g | Calories: 188kcal | Carbohydrates: 22g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 28mg | Fiber: 4g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg