Chickpea Egg Drop Soup

Brimming with flavor, this soup isn’t that simple, as some who have a try of it consider it as a meal in itself.  With chickpea, eggs, and a few spices to add zest, it’s no wonder why people go yearning for more.


  • 1/2 cup Parmesan cheese
  • 4 cups chicken broth
  • 4 oz chickpeas, rinsed, drained
  • 3 packed cups baby spinach
  • 3 large eggs
  • 1/4 cup parsley
  • 1 garlic clove
  • 5 Tbsp olive oil
  • pinch salt
  • 1 1/2 Tbsp all purpose flour
  • 2 Tbsp chopped shallot
  • black pepper


  1. In a large saucepan, heat the oil over medium heat. Add parsley and garlic, stir in spinach and salt and cook until spinach is tender, for about 4 minutes. Add 1/2 cup water and cook for 1-2 minutes. Transfer in a blender and mix to obtain a puree.
  2. In a large bowl, beat the eggs and add the puree, flour, cheese, salt and pepper. Whisk to combine.
  3. In another pan, heat the remaining oil and cook the shallots, stirring occasionally, for about 6 minutes or until softened. Stir in the chickpeas and 1/4 tsp pepper, cook for 2 minutes, add broth and bring to a boil. Simmer for another 10 minutes and set aside to cool.
  4. Add the egg mixture to the broth pan and whisk. Simmer the soup for 15 minutes or until thick. Serve warm.

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