This chickpea soup is packed with flavor, plant-based protein, and wholesome ingredients. It’s budget-friendly, easy to customize, and ideal for meal prep. Whether you’re looking for a meatless main or a cozy side dish, this soup is a great go-to. It’s also naturally dairy-free and can be made gluten-free with simple adjustments.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked or canned chickpeas (drained and rinsed)
Onion, diced
Garlic, minced
Carrots, chopped
Celery, chopped
Olive oil
Vegetable broth
Crushed tomatoes (optional)
Bay leaf
Fresh or dried thyme
Salt and pepper
Lemon juice (optional, for brightness)
Fresh parsley (optional, for garnish)
Directions
In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until softened, about 5–7 minutes.
Add the garlic and cook for another 1–2 minutes until fragrant.
Stir in the chickpeas, bay leaf, thyme, salt, pepper, and crushed tomatoes if using.
Pour in the vegetable broth and bring the soup to a boil.
Reduce the heat to low and let it simmer uncovered for 20–25 minutes.
Optional: Use an immersion blender to partially blend the soup for a creamier texture, or mash some chickpeas with the back of a spoon.
Stir in lemon juice for brightness and adjust seasoning to taste.
Remove the bay leaf before serving. Garnish with chopped parsley if desired.
Servings and timing
This recipe serves 4–6 people. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Spicy Chickpea Soup: Add red pepper flakes or chopped jalapeño for heat.
Creamy Version: Blend the entire soup or stir in a splash of coconut milk.
Italian Style: Add pasta, spinach, and Italian seasoning.
Moroccan Twist: Add cumin, paprika, and cinnamon for warm, bold flavors.
Protein Boost: Stir in quinoa or lentils for extra protein and texture.
Storage/Reheating
Store chickpea soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat or microwave until warmed through. The soup also freezes well—cool completely before transferring to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
FAQs
Can I use dried chickpeas?
Yes, just soak and cook them beforehand. You’ll need about 1.5 cups of cooked chickpeas to replace one can.
Is chickpea soup vegan?
Yes, this recipe is naturally vegan as long as you use vegetable broth.
Can I make this soup thicker?
Yes, blend part of the soup or mash some of the chickpeas to thicken the consistency.
What herbs go best in chickpea soup?
Thyme, bay leaf, parsley, and rosemary all complement the flavor of chickpeas.
Can I add greens?
Absolutely! Spinach, kale, or Swiss chard can be added during the last few minutes of cooking.
What if I don’t have vegetable broth?
You can use water with a bouillon cube or season generously with herbs and spices.
Is this soup gluten-free?
Yes, as long as you ensure all your ingredients (especially broth) are certified gluten-free.
How can I add more flavor?
Sauté the vegetables well, use fresh herbs, and don’t skip the lemon juice—it really brightens the flavor.
Can I use other beans?
Yes, white beans or lentils work well as substitutes or additions.
What should I serve with chickpea soup?
Crusty bread, a green salad, or a grilled cheese sandwich pair perfectly.
Conclusion
Chickpea soup is a cozy, nourishing, and flavorful dish that’s easy to make and incredibly satisfying. With its versatile ingredients and endless variations, it’s a perfect addition to your weekly meal rotation. Whether you’re cooking for a crowd or just want a warm bowl for yourself, this chickpea soup won’t disappoint.
Chickpea soup is a warm, hearty, and comforting one-pot meal made with protein-rich chickpeas, vegetables, herbs, and flavorful broth. It’s simple, nourishing, and perfect for cozy lunches or dinners.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4–6 servings
Category:Soup
Method:Simmering
Cuisine:Mediterranean
Diet:Vegan
Ingredients
2 cans (15 oz each) chickpeas, drained and rinsed
1 medium onion, diced
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 tbsp olive oil
4 cups vegetable broth
1 cup crushed tomatoes (optional)
1 bay leaf
1 tsp dried thyme (or 1 tbsp fresh thyme)
Salt and pepper, to taste
1 tbsp lemon juice (optional)
Fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery. Cook for 5–7 minutes until softened.
Add garlic and cook for 1–2 minutes until fragrant.
Stir in chickpeas, bay leaf, thyme, salt, pepper, and crushed tomatoes if using.
Pour in vegetable broth and bring to a boil.
Reduce heat and simmer uncovered for 20–25 minutes.
Optional: Partially blend the soup with an immersion blender or mash some chickpeas for a creamier texture.
Stir in lemon juice and adjust seasoning to taste.
Remove bay leaf, garnish with parsley if desired, and serve warm.
Notes
Blend part of the soup for a thicker, creamier consistency.Add spinach or kale in the last few minutes for extra greens.Spices like cumin or paprika add depth and warmth.This soup tastes even better the next day.Freeze leftovers for quick meals later.
