Chickpea and mint soup

Evoking lush flavours of the Middle East, Ed Baines' garlicky chickpea soup is served with halloumi-topped croutons and a dollop of hummus
By Ed Baines
Chickpea and mint soup
  • Rating:
  • Serves: 2 for a starter 4 as a main course
  • Cook Time: 50 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 4 tbsp olive oil
  • 1 small onion, finely chopped
  • 4 stalks celery, finely chopped
  • 1 heads garlic, finely chopped
  • 400 g tinned chickpeas, drained
  • 1 bunches mint, finely chopped
  • 1 tbsp tahini
  • 500 ml vegetable stock

For the croutons

  • 1 baguettes
  • 4 tbsp olive oil
  • 100 g halloumi cheese, thinly sliced

To serve

  • 1 cartons hummus
  • 1 pinches pepper


1. Pour the oil into a large saucepan and add the onion, celery and garlic, reserving one whole clove of garlic for the croutons. Place the pan over a medium heat and cook for 4-5 minutes until softened.

2. Add the chickpeas to the pan and cook for a further 10 minutes. Stir in the mint and tahini, and pour over the vegetable stock. Bring to the boil, reduce the heat to low and simmer for at least 30 minutes.

3. For the croutons, preheat a medium grill. Slice the baguette into long thin slices at an angle. Lay the slices out on an oven tray and brush all over with olive oil. Gently grill both sides until golden brown. Rub each piece of toasted baguette with the garlic clove.

4. Place a slice of halloumi cheese on each piece of bread. Place back under the grill for 1 minute and set aside.

5. When the soup is cooked, mash the chickpeas gently with a potato masher. Place the pan back on the heat and cook for a further 5 minutes. 6. Serve with the croutons, a dollop of hummus and a twist of pepper.

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