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Today, we are making a creamy, tangy, healthy Butterbean & Chickpea soup. When it comes to flavour, this soup hits the mark perfectly.

Many people have a can of butterbeans and chickpeas in their pantry. Large lima beans have a naturally buttery taste, hence the name. Whilst chickpeas have nutty heartiness. So if you are looking for a quick weeknight dinner that is protein-packed, then this soup is about to become your new go-to recipe.

Historical Origin of Butterbean and Chickpea Soup

This soup is a modern creation; it combines a cross-continental marriage of two different culinary histories: The Chickpeas are from the Old World, and the Butterbeans are from the New World. Butterbeans and Chickpeas are popular in Levantine and Mediterranean stews; this occurred during the 16th-century shift in global trade. Chickpeas are among the oldest domesticated crops in the world, dating back 10,000 years in the Fertile Crescent (Between Türkiye and Syria).

Interestingly, the Ancient Greeks and Romans were the first to record the legume-based recipes. In Rome, chickpeas were often boiled with garlic and herbs, leading to the creation of two renowned dishes: Pasta e Ceci and Hummus. On the other hand, Butterbeans are indigenous to Peru; they were considered a status symbol for the Moche culture, which lived in that region from 100 to 800 AD. Butterbeans did not reach the Middle East or Europe until the Columbian Exchange in the 1500s. The combination of Butterbean and chickpea quickly gained traction in Cyprus and Greece.

Ingredients

Can of Butter Beans, Can of Chickpeas, Onions, Garlic cloves, Tomato paste, Cooking oil, Water, Chicken stock cube, Bay Leaves, Dried Thyme, Paprika powder, Cumin powder, Turmeric powder, Salt, White pepper, Dill, Parsley, and Apple Cider Vinegar.

Butterbeans come in several varieties; they are available at most supermarkets and online. For this recipe, we are using a can of butterbeans and a can of chickpeas. Onions and garlic add a sweet and nutty flavour to the butter bean soup. Chicken stock cube with the spices and herbs gives this dish a distinctive taste.

Dried thyme, Paprika powder, White Pepper Powder, and Turmeric add depth to the soup. Tomato paste adds a concentrated tomato flavour to the soup. Apple Cider Vinegar rounds out the flavour and adds a tangy note; this works well with the buttery, nutty flavours of the legumes.

Instructions

Slice the onions and garlic. Preheat a pan on medium-low heat. Drizzle the cooking oil, add the onion and garlic, and sauté for four to five minutes. Add the spices and chicken stock cube.

Drain the can of butterbeans and chickpeas into a colander over the sink, rinse to remove excess brine. Add the butterbeans and chickpeas to a pot. Add the tomato paste, bay leaves and water.

Gently stir to mix, then bring the soup to a boil over high heat. Boil for thirty minutes with the lid closed.

Chop the parsley and dill. After the soup is cooked, add the dill and parsley, and stir again. Only add the herbs in at the end, as it will add a lovely herbaceous taste and colour to the Butterbean & Chickpea soup.

This butterbean & chickpea soup is an easy, convenient, quick meal to put together when you are short on time. It is healthy and has many nutritional benefits.

For added flavour, consider drizzling some extra-virgin olive oil on top and sprinkling a pinch of smoky paprika.

Expert tips

If you are using dried butterbeans and chickpeas, they must be soaked overnight, then cooked on high heat in boiling water. Canned butterbeans and chickpeas are pre-cooked and are ready to eat. This version will reduce the cooking time by one hour. Soak the dried butterbeans and chickpeas overnight for 8 to 12 hours. Cooking the pre-soaked, previously dried versions of butterbeans and chickpeas will take about 1.5 hours on the stovetop. Whereas, if you choose not to soak the butterbeans or the chickpeas overnight, it will take 2.5 hours to cook on the stovetop or up to 40 minutes in the pressure cooker.

If you are feeling adventurous, this soup also pairs well with herb-flavoured sausages. Add the sausages during the browning process of the onions and garlic. If you choose to use sausages, you can leave out the apple cider vinegar and use lemon juice in its place.

What can you Serve Butterbean and Chickpea Soup with?

Butterbean soup is a hearty and comforting dish that is light yet satisfying. The soup pairs well with bread, which soaks up the soup and makes the overall dish more fulfilling. Breads such as crusty bread, garlic bread, buttered toast, or cheese toast are some options that pair well with the butter bean soup. Grains or white rice are also great options to enjoy with the soup. Additional proteins, such as roast chicken or grilled sausage, also pair well with the butter bean soup.

How to Store and Reheat Butterbean and Chickpea Soup?

Allow the soup to cool down to room temperature before storing it in the fridge. Depending on the quantity and the environment, especially a warm one, it takes some time for it to cool completely. Once the soup has cooled, place in the refrigerator, or transfer the soup into an airtight container and store it in the fridge. The soup can be stored in the refrigerator for up to five days and in the freezer for up to three months. The soup can also be frozen for long-term storage.

Using the microwave to reheat the soup is the most convenient method for reheating a single portion. However, if you need to reheat the soup for two or more portions, it is best to reheat the pot of soup on the stovetop. Set the temperature to medium-high, then turn off the heat as the soup begins to boil.