Chickpea and Buckwheat Soup

Chickpea and Buckwheat Soup does not contain any animal product, so this delicious soup is suitable for both vegans and vegetarians.

Chickpea and Buckwheat Soup recipe
Chickpea and Buckwheat Soup
Photos & recipe: Marjan Zamani

4 Pers.

Prep. Time: 10 Min.

Ck. Time: 40 Min.

Chickpea and Buckwheat Soup

  • 100 g chickpeas
  • 60 g buckwheat
  • 2 carrots
  • 1 onion
  • 60 g parsley
  • 1 tsp turmeric
  • 4 tbsp olive oil
  • Salt & pepper


To prepare the Chickpea and Buckwheat Soup, soak the chickpeas at least for 12 hours because this way the cooking time will be much shorter. After that, rinse the buckwheat and drain it. Then finely chop the onion, peel and slice the carrots and finely chop the parsley.

Next, in a pot over high heat, add the olive oil and when the oil is warm, add the chopped onion. After 3 o 4 minutes, when the onion is translucent, add the carrots, chickpea, and buckwheat. Sauté the carrots, chickpeas, and buckwheat with the onion for about 5 minutes and then add the salt, pepper, and turmeric to them. Sauté all the ingredients for 5 minutes more and then add 5 cups of water to the pot and cover it.

As soon as the soup starts to boil, lower the heat to medium and let it simmer for 40 minutes. Finally, just 10 minutes before the soup is ready, add the chopped parsley. Now your soup is ready to serve.

Chickpea and Buckwheat Soup recipe

Note: If you prefer, instead of parsley, you can add coriander, dill, or spinach to this tasty soup.