Meatless Friday: Mushroom and Chickpea Soup

For Meatless Friday, Karen Ullo shares a hearty soup made with mushrooms, couscous, and chickpeas. Download our printable recipe card!

If you love mushrooms as much as I do, this warm, herbaceous soup is perfect for chilly winter nights.  

Mushroom and Chickpea Soup 

Ingredients: 

1 cup pearl couscous, prepared separately according to package directions 
2 lbs. sliced mushrooms (I use 1 lb. white and 1 lb. baby bella) 
2 can chickpeas, drained and rinsed 
3 cloves garlic, diced 
½ stick butter 
1 tsp. salt 
½ tsp. pepper 
2 tsp. oregano 
2 tsp. basil 
1 tsp. thyme 
1 tsp. sage 
1 tbs. parsley 
6 cups chicken broth 
½ cup sliced kalamata olives 
Feta cheese for garnish 
Sliced green onions for garnish  

Directions: 

Prepare the couscous in a separate pot according to package directions, then set aside. 

In a large stock pot, melt the butter, then add mushrooms, garlic, salt, pepper, and herbs. Sauté until the mushrooms begin to brown and release their liquid. Do not drain. Add the chickpeas and broth. Bring to a boil, then simmer about 15 minutes. Add the olives and stir. 

Serve, then add feta and/ or sliced green onions to the bowl as desired. 

Enjoy!