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Hearty Veggie Chickpea Soup

This hearty soup could't be easier or yummier or more warming! Recipe adapted from Cooking Light, I substituted sorghum (a gluten-free grain) for farro (a non-gluten-free grain) and added more chickpeas and veggies. Serve as is or if not dairy-free, top with shredded parmesan.
Course: Dinner, Veggies, Soups
Cuisine: Gluten-Free, Vegetarian, Vegan
Author: Healthy Gluten-free Family


  • 2 tablespoons extra virgin olive oil
  • 2 cups onion chopped
  • 1 cup celery chopped
  • 1/2 cup fresh parsley chopped
  • 1 teaspoon fresh rosemary chopped
  • 2 cloves garlic minced
  • 1 bay leaf
  • 3 cups Vegetable Broth
  • 3 cups water
  • 1 1/2 teaspoon Spanish smoked paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon kosher salt
  • 2 15 oz cans chickpeas rinsed and drained
  • 1 14.5 oz can of diced tomatoes undrained
  • 4 cups Swiss Chard Chopped
  • 2 cups sorghum cooked (I generally find that one cup uncooked sorghum yields 2 cups cooked. TIP: Cook the sorghum ahead of time or cook it while you prep the other veggies)
  • 1/2 cup green onions chopped (mix of white and green parts)
  • Shredded Parmesan Cheese for topping optional


  • If you haven't cooked the sorghum, start cooking it now while you prep the other veggies.
  • Heat oil in a large Dutch oven over medium heat. Add onion and next 5 ingredients (through bay leaf). Cook, stirring frequently, until onions tender, about 7-10 minutes.
  • Stir in broth and next 6 ingredients (through tomatoes). Bring to a boil.
  • Stir in Swiss Chard and sorghum. Cook until chard wilts about 2 minutes. Stir in green onions.
  • Serve and top with Parmesan if desired.
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