This soup is incredibly easy to make with pantry staples like canned chickpeas, broth, and vegetables. It’s naturally vegan and gluten-free, yet full of rich flavor and texture. You’ll love how customizable it is—spice it up, make it creamy, or add greens or grains for variety. It’s a one-pot meal that’s budget-friendly, filling, and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chickpeas (canned or cooked) olive oil onion garlic carrot celery vegetable broth crushed tomatoes (optional) bay leaf thyme or oregano salt black pepper optional: spinach or kale, lemon juice, red pepper flakes, fresh parsley
Directions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrot, and celery. Sauté for 5–6 minutes until vegetables are soft.
Stir in minced garlic and cook for 1 minute.
Add chickpeas, vegetable broth, herbs, and crushed tomatoes if using.
Bring to a boil, then reduce heat and simmer for 20–25 minutes.
Use an immersion blender to partially blend the soup for a creamy texture (optional).
Stir in leafy greens, lemon juice, and season to taste with salt and pepper.
Simmer another 5 minutes, then serve hot with fresh herbs if desired.
Servings and timing
This recipe makes 4 servings. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Creamy Chickpea Soup: Blend fully for a smooth texture and add a splash of coconut milk or cream.
Spicy Version: Add red pepper flakes, smoked paprika, or a pinch of cayenne.
Mediterranean Style: Stir in olives, fresh parsley, and a drizzle of olive oil.
Add Grains: Include cooked rice, quinoa, or pasta for a more filling meal.
Herb Swap: Use rosemary, basil, or Italian seasoning in place of thyme or oregano.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat or microwave in 30-second intervals, stirring in between. Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
FAQs
Can I use dried chickpeas?
Yes, just soak and cook them ahead of time before using in the recipe.
Is this soup vegan?
Yes, as long as you use vegetable broth and no dairy-based add-ins.
How can I thicken the soup?
Blend part of the soup or simmer longer to reduce the liquid naturally.
Can I make this in a slow cooker?
Yes, cook on low for 6–8 hours or high for 3–4 hours after sautéing the aromatics.
What should I serve with chickpea soup?
Serve with crusty bread, pita, or a fresh green salad.
Can I use canned tomatoes?
Yes, crushed or diced tomatoes both work well for added flavor.
Is chickpea soup healthy?
Yes, it’s rich in fiber, protein, vitamins, and minerals while being low in fat.
Can I add potatoes?
Yes, diced potatoes add heartiness and absorb flavor well.
How do I make it more flavorful?
Add a splash of lemon juice, fresh herbs, or a Parmesan rind while simmering (remove before serving).
Can I meal prep this soup?
Absolutely—make a large batch and portion it out for easy lunches or dinners throughout the week.
Conclusion
Chickpea Soup is a comforting, nutritious, and budget-friendly recipe that’s easy to make and perfect for any time of year. Whether you’re looking for a quick weeknight meal or a cozy lunch option, this soup delivers hearty flavor and satisfying texture with every spoonful.
Chickpea Soup is a warm, hearty, and nutritious dish made with simple pantry staples like chickpeas, vegetables, and herbs. Naturally vegan and gluten-free, it’s perfect for a cozy lunch or dinner and easy to customize.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings
Category:Soup
Method:Stovetop
Cuisine:Mediterranean
Diet:Vegan
Ingredients
2 cans chickpeas (15 oz each), drained and rinsed
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
4 cups vegetable broth
1 cup crushed tomatoes (optional)
1 bay leaf
1 tsp dried thyme or oregano
Salt and black pepper to taste
Optional: 2 cups spinach or kale
Optional: 1 tbsp lemon juice
Optional: red pepper flakes, fresh parsley for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
Stir in garlic and cook for 1 more minute.
Add chickpeas, vegetable broth, crushed tomatoes (if using), bay leaf, and thyme or oregano. Stir well.
Bring to a boil, then reduce heat and simmer for 20–25 minutes.
Optional: Use an immersion blender to partially blend the soup for a creamier texture.
Stir in spinach or kale, lemon juice, and season with salt and pepper to taste.
Simmer another 5 minutes until greens are wilted. Remove bay leaf.
Serve hot, garnished with fresh parsley or red pepper flakes if desired.
Notes
For a creamy texture, blend more of the soup or add a splash of coconut milk.Add cooked grains like rice or quinoa to make it more filling.Store in the fridge for up to 4 days or freeze for up to 2 months.Use dried chickpeas if preferred—just soak and cook them first.
