Courgette, Chickpea & Tomato Soup

Mary McCartney
Image of Courgette, Chickpea & Tomato Soup
Serves 4
Print recipe
  • Prep time approx. 12 mins
  • Cook time approx. 25 mins
  • Ready time 40 mins

A rustic and fresh tasting soup from Mary McCartney – the chickpeas give it a nice bite and texture.

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  • 2 medium onions, red or white
  • 1 stick celery, top and end trimmed (and stringy bits peeled away with potato peeler)
  • 2 tablespoons vegetable oil or light olive oil
  • 2 medium courgettes/zucchini, top and end trimmed (approx 350 g)
  • 400 g (15 oz) tin chickpeas/garbanzos beans drained and rinsed or 240 g cooked chickpeas
  • 400 g (15 oz) tin chopped tomatoes or 6 ripe tomatoes, skinned and chopped small
  • 1 sprig/1 tablespoon fresh rosemary leaves, finely chopped
  • 1 bay leaf
  • 700 ml (1½ pints) vegetable stock (e.g. reduced salt Marigold vegetable bouillon)


Chop the onions, celery and courgettes into small pieces.

Heat the vegetable oil in a medium-large saucepan. Stir in the chopped vegetables and bring to a nice even sizzle then sauté for 2 minutes.

Mix in the drained chickpeas and heat through for a minute. Stir in the chopped tomatoes and simmer for a further 5 minutes.

Stir in the vegetable stock, rosemary and the bay leaf. Bring to a gentle simmer, cover and cook for 15 minutes.

Taste and season with sea salt and pepper if necessary.

Remove the bay leaf before serving!


Additional notes

“This is a rustic and really fresh tasting soup. And the chickpeas (a good source of protein, fibre & iron) give it a nice bite and texture. Delicious served alongside toast with hummus spread on top. In America a courgette is called a zucchini and chickpeas are called garbanzo beans.”

Recipe courtesy of Mary McCartney, taken from P for Peckish.