Chickpea soup is a comforting and nutritious meal that’s easy to make. Packed with protein and fiber, it’s a filling and wholesome option for any day. Whether you like it creamy or with a bit of spice, this soup is both versatile and delicious. Perfect for a cozy meal that’s as healthy as it is tasty!
Why We Love This Chickpea Soup
Chickpea soup is one of those meals that checks all the boxes—easy to make, packed with nutrients, and incredibly comforting. Here’s why it stands out:
- Nutrient-Packed: Chickpeas are a great source of plant-based protein and fiber, making this soup not only hearty but also filling. It’s a perfect choice for anyone looking for a wholesome, nutritious meal.
- Vegan & Gluten-Free: This soup is naturally vegan, making it a great option for those following plant-based diets. Plus, it’s gluten-free, which means everyone can enjoy it!
- Customizable: Whether you prefer your soup creamy or with a bit of texture, this recipe can be easily adapted. Add a splash of coconut milk for richness or a pinch of cayenne for extra heat—it’s totally up to you!
- Quick & Easy: With simple ingredients you likely already have in your pantry, this soup comes together in no time. It’s perfect for a busy weeknight dinner or meal prep for the week.
- Comforting & Satisfying: There’s something about the warmth of this soup that feels like a hug in a bowl. Whether you’re under the weather or just craving a cozy meal, this chickpea soup is sure to hit the spot.
Ingredients for Chickpea Soup
Chickpeas – Main ingredient, packed with protein and fiber.
Olive oil – Used to sauté the onions and garlic.
Onion – Adds sweetness and depth to the soup.
Garlic – Brings a savory flavor to the base.
Carrots – Adds texture and natural sweetness.
Vegetable broth – The base liquid for the soup.
Ground cumin – Adds warmth and depth.
Ground turmeric – Gives a warm, earthy flavor.
Salt – Enhances the overall flavor.
Black pepper – Adds a bit of spice.
Spinach or kale – Greens for added nutrition.
Lemon juice – Brightens the flavor at the end.
Instructions
Making chickpea soup is simple and rewarding. Follow these easy steps to bring everything together into a warm, flavorful bowl of comfort:
Sauté the aromatics
Heat olive oil in a pot. Cook the chopped onion for 3-4 minutes until softened. Add garlic and cook for 1 minute.
Add vegetables and spices
Add diced carrots and stir. Sprinkle in cumin, turmeric, salt, and pepper. Toast the spices for 1 minute.
Pour in the broth and chickpeas
Add vegetable broth and chickpeas (with liquid). Stir well and bring to a boil. Simmer for 20 minutes until carrots are tender.
Stir in the greens
Add spinach or kale and cook for 2-3 minutes until wilted.
Brighten with lemon juice
Remove from heat and stir in lemon juice.
Taste and adjust
Taste and adjust seasoning with salt, pepper, or lemon.
Serve warm
Serve hot with crusty bread.
Pro Tips for the Best Chickpea Soup
Want to take your chickpea soup from good to great? These simple, tried-and-true tips will help you boost flavor, texture, and ease:
Sauté your spices
Always toast your cumin and turmeric in the oil with the onions. This step unlocks their natural oils and brings out a richer, deeper flavor in the base of your soup.
Don’t rush the simmer
Letting the soup simmer gently gives the chickpeas and veggies time to absorb the broth and spices. It also thickens the soup naturally, creating a more comforting texture.
Use canned chickpeas wisely
Keep the liquid from the can—known as aquafaba—if you want a slightly creamier soup. It blends well and adds a silky finish without needing any dairy or thickeners.
Add greens at the end
Spinach and kale only need a few minutes to wilt. Stir them in just before serving to preserve their vibrant color and nutrients.
Brighten with lemon juice
A splash of fresh lemon juice at the end brings balance and brightness to the earthy chickpeas and spices. Don’t skip it—it really ties everything together.
Make it ahead
Chickpea soup tastes even better the next day. The flavors deepen as it sits, making it ideal for meal prep or next-day leftovers.
Variations
Chickpea soup is one of those recipes that’s easy to customize based on what you have on hand or what flavors you’re craving. Here are some delicious ways to change it up:
Add grains for extra heartiness
Stir in cooked quinoa, rice, or orzo to make the soup more filling. These grains soak up the broth and add texture that pairs perfectly with tender chickpeas.
Make it spicy
If you love heat, add a pinch of red pepper flakes, a chopped jalapeño, or a splash of hot sauce while sautéing the veggies. It gives the soup a bold kick without overpowering the other flavors.
Try a creamy twist
Blend half the soup before adding the greens for a thicker, creamier texture. You can also stir in a spoonful of tahini or coconut milk for a silky finish.
Serving Suggestions
Serve your chickpea soup with warm, crusty bread—like sourdough, baguette, or toasted whole grain—for the perfect scoop-and-dip experience. The bread’s crisp edges and soft center soak up every bit of that flavorful broth, making each bite extra satisfying.
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FAQs
Can I make chickpea soup ahead of time?
Absolutely! Chickpea soup stores well and tastes even better the next day. Let it cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if it thickens too much.
How do I thicken chickpea soup naturally?
For a thicker texture without cream or flour, use an immersion blender to puree a portion of the soup right in the pot. Blending just a cup or two gives it a velvety base while keeping some chickpeas whole for texture.
What spices go best with chickpeas in soup?
Chickpeas pair wonderfully with warm spices like cumin, paprika, turmeric, coriander, and a touch of chili for heat. Fresh garlic and onion create a flavorful base, while herbs like thyme, rosemary, or bay leaf add depth.
Can I use canned chickpeas instead of dried?
Definitely. Canned chickpeas are convenient and work great. Just drain and rinse them before adding to your soup. If you’re using dried, soak them overnight and cook until tender before proceeding with the recipe.
chickpea soup
Ingredients
- 1 can 15 oz chickpeas
- 1 tablespoon olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 2 carrots diced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups spinach or kale
- 1 tablespoon lemon juice
Instructions
Sauté the aromatics
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3 to 4 minutes until it starts to soften. Stir in the minced garlic and cook for another 1 minute, just until fragrant.
Add the vegetables and spices
- Toss in the diced carrots and give everything a good stir. Sprinkle in the ground cumin, turmeric, salt, and black pepper. Let the spices toast for a minute to release their aroma and deepen the flavor.
Pour in the broth and chickpeas
- Add the vegetable broth and chickpeas (including the liquid from the can for extra flavor and thickness, if desired). Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes, or until the carrots are tender.
Stir in the greens
- Add the spinach or kale and simmer for 2 to 3 more minutes, just until the greens wilt and become tender.
Brighten with lemon juice
- Remove the pot from heat and stir in the lemon juice. This final touch adds brightness and balances the earthy flavors.
Taste and adjust
- Give the soup a taste and adjust the seasoning if needed. Add more salt, pepper, or lemon to suit your preferences.
Serve warm
- Ladle the soup into bowls and serve it warm. It’s delicious on its own or paired with your favorite crusty bread.