If you’re looking for a simple way to add more vegetables to your family’s menu, this cozy chickpea soup is just the ticket. Packed with wholesome chickpeas, colorful veggies, and a warm blend of spices, it’s as nourishing as it is delicious—a true hug in a bowl.
The best part? It comes together in just an hour with everyday ingredients you probably already have in your kitchen. Perfect for busy weeknights or when you want something comforting but light.
Warm Up With This Spiced Chickpea Soup
Serving up a warm bowl of chickpea soup is a simple and delicious way to help your kids fall in love with their veggies. This recipe brings together tender chickpeas, crisp celery, sweet carrots, and hearty potatoes, delivering a burst of nutrition in every spoonful. Plus, it’s naturally vegan, making it a go-to dish for your plant-based friends and family—no special adjustments needed!
With canned chickpeas and a one-pot cooking method, this recipe is perfect for those whirlwind days when you need a wholesome meal without the fuss. In under an hour, you’ll have a hearty, comforting soup with a thick and satisfying texture—just the thing to warm everyone up on a chilly evening. Let’s get this cozy meal on your table, shall we?
If you want more healthy soup recipes, try my Easy 3-Ingredient Potato Soup Recipe and Rich And Creamy Pumpkin Soup.
Ingredients You Will Need
Here are the ingredients that make this chickpea soup healthy and delicious.
- Chickpeas: If you like to skip the overnight soaking and long cooking time of dried chickpeas, choose canned chickpeas for this recipe. Make sure that the can is in good condition without any dents or bulges.
- Vegetable stock: Choose a light and mild vegetable stock to prevent overpowering the taste of the soup. Look for natural ingredients like celery, carrots, and onion.
- Celery: Medium-sized celery stalks are the best for this recipe because they provide good texture and flavor. They should feel firm and look vibrant green.
- Carrot: You also want the carrot to be medium-sized to get a nice sweet flavor to your soup. Give it a squeeze. It should feel firm and look vibrant orange in color.
- White baking potato: Opt for medium-sized white baking potatoes or Yukon Gold potatoes to have the best texture. Make sure they feel firm with smooth skin to ensure freshness.
- Garlic: There are many varieties of garlic, but softneck garlic suits the best with its milder taste. Choose larger garlic bulbs to make it easy to work with.
- Onion: Opt for medium to large yellow onions to provide the best taste. Stay away from sprouted onions because they taste bitter.
- Tomatoes: For convenience, look for canned crushed tomatoes to easily blend and create a smooth, slightly chunky texture. Make sure that the can is BPA-free to ensure safety.
- Herb and spices: For this recipe, you’ll need paprika, dried rosemary, and dried thyme. Smell these seasonings and make sure they have a strong aroma and are fresh.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
If you enjoy canning your own food, be sure to try my homemade canned chickpeas.
Variations and Substitutions
This chickpea soup is the perfect base to create your own favorite veggie soup.
- If you like a richer and meaty soup flavor, swap vegetable stock for beef broth or chicken broth.
- Instead of chickpeas, you can use other beans like kidney beans, white beans, or lentils.
- For more vegetable options, try zucchini, butternut squash, and leafy greens.
- Experiment with other herbs. Instead of rosemary, use bay leaves or oregano for thyme.
- Add cinnamon and cloves to bring a Mediterranean flavor.
- To make the soup creamy, substitute stock with coconut milk or add a spoonful of yogurt at the end of the cooking time.
How To Make Chickpea Soup
You can make the most delicious chickpea soup with these steps in one pot.
1
Saute Vegetables
In a large soup pot, heat olive oil over medium heat. When the oil is shimmering, add the diced onion and cook until soft and translucent. This should take around 5 minutes.
Next, add your diced carrots and celery and stir to cook for another 5 minutes. Once they slightly caramelize at the edges, add the minced garlic. Saute for another minute until you can smell the garlic.
2
Spice Them Up
At this stage, you can add rosemary and thyme. Stir the herbs into the sauteed vegetables and cook for 1 minute. The heat will help release the flavors from the herbs and season the vegetables.
After the herbs have bloomed in the oil, add paprika and cook for another minute.
3
Add The Rest Of Ingredients
Stir the diced potatoes into the vegetable mix and cook for a minute or two to help absorb the flavorful base. After the time has elapsed, add the chickpeas. You should drain and rinse the chickpeas first to remove any excess canning liquid or salt.
Now, pour in the vegetable stock and tomatoes with the juice from the can into the pot. Stir to combine all ingredients and bring to a boil. Once it starts boiling, reduce the heat to a simmer and let the soup cook for 45 minutes.
Once the potatoes are tender when you pinched them with a fork, add salt and pepper to taste.
4
Ready To Serve
Chickpea soup tastes best when served hot. Once done cooking, ladle the soup into bowls and serve with fresh parsley or cilantro on top.
Pair with crusty bread or crackers for dipping, or serve with a fresh salad to balance the richness of the soup. You can also make a heartier meal with cooked rice.
Gina’s Tips For Recipe Success
- Add more vegetable stock when your soup gets too thick while cooking.
- Potatoes can get mushy when overcooked, so check whether they’re done or not after 30 minutes of simmering.
- If the flavor falls a little flat for your liking, consider adding a splash of lemon juice or apple cider vinegar to brighten the taste.
- If you want to develop a deeper flavor in your soup, let it simmer on low for an extra 30 minutes before serving.
Leftovers
Don’t worry about chickpea soup leftovers because you can store them well in the fridge for up to 5 days and even longer in the freezer for up to 3 months. You’ll be surprised that they even taste good the next day as the flavors continue to meld. But before you keep them in the airtight container, make sure that they’re completely cooled down.
When it’s time to serve the refrigerated soup, reheat it on the stovetop over medium heat. Stir occasionally to heat evenly. You can also microwave the soup in 1-2 minute increments for quick reheating.
For the frozen soup, you can thaw it overnight or reheat it directly on the stove over low heat. Add a bit of vegetable stock when the soup is too thick to handle.
✝️ Biblical Reflections Table Talk: Chickpea soup, with its rich and hearty flavors, is a perfect reminder of how God meets our needs with simple, nourishing provision. Psalm 23:1-3 says, “The Lord is my shepherd; I shall not want. He makes me lie down in green pastures. He leads me beside still waters. He restores my soul.” Just as this humble soup restores our bodies, God’s care and presence restore our souls. As you prepare and serve this comforting meal, think about how you can reflect the Good Shepherd’s care to others. Who in your life might need a kind word, a listening ear, or even a bowl of warm soup? Through your hospitality, you can share God’s love and provision in a tangible way.
Soups
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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One-Pot Hearty Chickpea Soup Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 stick celery, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 1 tsp paprika
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 1 large white baking potato, peeled and diced into 1-inch chunks
- 5 cups vegetable stock
- 1 15 oz can chopped tomatoes
- 2 15 oz cans chickpeas, drained
- Salt and pepper, to taste
Optional Garnish:
- Fresh parsley or cilantro, chopped
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion, celery, and carrot. Cook for 6-8 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute more.2 tbsp olive oil, 1 onion, 1 stick celery, 1 large carrot, 3 cloves garlic
- Stir in the paprika, rosemary, and thyme. Cook for 2 minutes to let the spices bloom, stirring frequently.1 tsp paprika, ½ tsp dried rosemary, ½ tsp dried thyme
- Add the diced potato, vegetable stock, chopped tomatoes, chickpeas, and a pinch of salt and pepper. Stir well and bring the soup to a boil. Reduce the heat to low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the flavors meld.1 large white baking potato, 5 cups vegetable stock, 1 15 oz can chopped tomatoes, 2 15 oz cans chickpeas, drained, Salt and pepper
- Adjust seasoning with more salt and pepper if needed. Ladle into bowls and garnish with fresh parsley or cilantro if desired. Serve hot.Fresh parsley or cilantro
Notes
- Serving Suggestions: Pair with crusty bread, steamed rice, or a fresh green salad for a complete meal.
- Make it Creamy: For a creamy texture, blend a portion of the soup with a stick blender and stir it back into the pot.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat on the stove or in the microwave before serving.
