Quick French Onion Soup with Chickpeas

12 30 451
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 2
Quick French Onion Soup with Chickpeas
Health Highlights


1 1/2 cup Beef broth (stock)
1/4 tsp Black pepper (freshly ground or to taste)
1/2 can (15oz) Chickpeas, canned, drained (rinsed)
2 tbsp Chives (fresh)
2 clove(s) Garlic (chopped)
1/3 cup shredded Gruyere cheese
1 medium leek(s) Leek (white and light green parts only, chopped)
1 tbsp Olive Oil, Extra Virgin
1 tbsp Sherry, dry
1 onion(s) Sweet onion (sliced)
1/2 tsp Thyme, fresh (chopped, or 1/4 teaspoon dried)
2 slice Whole wheat bread (toasted)


Heat oil in a large saucepan over medium-high heat. Add onion, stir to coat and cover. Reduce heat to medium and cook, stirring often, until the onion is soft and starting to brown, 6 to 8 minutes. Add leek, garlic and thyme and cook, uncovered, stirring often, until the leek begins to soften, 3 to 4 minutes.

Add sherry and pepper. Increase heat to medium-high and cook, stirring, until most of the liquid has evaporated, about 30 seconds. Stir in broth and chickpeas; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes. Remove from the heat and stir in chives (or scallion greens).

Place bread in the bottom of 2 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.

Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that is sold with other fortified wines in your wine or liquor store.

Nutrition Facts

Per Portion

Calories 451
Calories from fat 162
Calories from saturated fat 48
Total Fat 18.0 g
Saturated Fat 5.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 7.5 g
Cholesterol 20.9 mg
Sodium 1171 mg
Potassium 632 mg
Total Carbohydrate 55 g
Dietary Fiber 11.1 g
Sugars 16.1 g
Protein 21.0 g

Dietary servings

Per Portion

Grain 0.8
Meat Alternative 0.6
Milk Alternative 0.4
Vegetables 3.8

Energy sources


Meal Type(s)