Chickpea Soup

By Maria Lichty

Published on January 01, 2024

View RecipePin Recipe4.7732

Soup season is my favorite season because I LOVE a good bowl of soup. A few of my favorites include: black bean soup, potato leek soup, curry lentil soup, white bean soup, and carrot ginger soup.

I also love this Chickpea Soup recipe. It is easy to make, healthy, super satisfying, and full of flavor. It is a favorite during the colder months, but I make all year long because it is so delicious! You can’t go wrong with this one pot meal!

The chickpea soup is made with a variety of vegetables, vegetable broth, chickpeas (garbanzo beans), herbs, lemon, and Parmesan cheese. The chickpeas add great texture, flavor, and protein to the soup.

I love eating this soup for lunch or dinner, especially with crusty bread and a simple salad. It is a perfect soup for meal prep too! The leftovers are great and it freezes well.

Ingredients

• Olive oil– for sautéing the veggies!
• Onion– I use a yellow onion, but a white onion will work too.
• Carrots & Celery– I love starting soup with carrots and celery! Bring on the veggies!
• Garlic– fresh garlic adds lots of flavor. You can use a garlic press or use a sharp knife to mince the garlic.
• Herbs– rosemary, thyme, bay leaf
• Crushed red pepper flakes– just a dash!
• Chickpeas (Garbanzo Beans)- I use canned chickpeas to keep the recipe simple. Rinse and drain before using. You can use dried chickpeas, but you will need to pre-cook them before adding them to the soup.
• Yukon gold potatoes– peeled and 1/2-inch diced (about 1 ½ cups).
• Vegetable broth– use your favorite brand.
• Kale– chop the kale before adding it to the soup. You can use curly kale or lacinato kale.
• Parmesan cheese– I add freshly grated Parmesan cheese to the soup and I like to garnish each bowl with extra cheese.
• Lemon– fresh lemon juice brightens the flavors! Don’t skip it!

How to Make Chickpea Soup

• In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the garlic and cook for 1 minute.

• Add the bay leaf, thyme, rosemary, salt, pepper, and crushed red pepper flakes.
• Stir in the chickpeas, potatoes, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer. Place the lid on the pot, leaving a little crack so some steam can escape. Simmer for 15 to 20 minutes, or until the potatoes are fork tender.

• Remove the bay leaf.
• Use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up.
• If you don’t have an immersion blender, you can carefully transfer 2 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.
• If you like the consistency of the soup without blending it, you can leave it as is too! I just prefer a thicker soup.

• Stir in the kale, Parmesan cheese, and lemon juice. Taste and season with additional salt and pepper, if necessary.
• Ladle the soup into bowls. Garnish with extra Parmesan cheese, if desired.

Variations

• If you need the recipe to be vegan or dairy-free, you can omit the Parmesan cheese or replace it with nutritional yeast.
• You can use chicken broth if you don’t need the soup to be vegan or vegetarian.
• Use chopped spinach instead of kale.
• Feel free to add additional herbs. Italian parsley and basil are good options.
• You can add cooked bacon, pancetta, or sausage to the soup.

Serving Suggestions

This soup is very satisfying, but if you want to serve a few recipes with it, here are a few ideas.

• Dinner Rolls
• Buttermilk Drop Biscuits
• Homemade Croutons– you can top your bowl with crunchy croutons!
• Simple Kale Salad
• Easy Green Salad
• Butter Lettuce Salad
• Grilled Cheese– soup and grilled cheese are a match made in heaven!

How to Store & Freeze

• Let the soup cool completely. Transfer to an airtight container and store in the refrigerator for up to 5 days. Reheat in the microwave or on the stove top.
• To freeze, let the soup cool completely. Place in a freezer safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat!

More Soup Recipes

• White Bean Soup
• Easy Black Bean Soup
• Homemade Vegetable Soup
• Potato Leek Soup
• Minestrone Soup
• Easy Butternut Squash Soup
• Lentil Soup

Check out all of our soup recipes! There are so many good ones!

More Chickpea Recipes

• Easy Chickpea Salad
• Turmeric Chickpea Vegetable Soup
• Hummus
• Chickpea, Avocado, & Feta Salad
• Roasted Cauliflower Chickpea Tacos
• Easy Chickpea Curry

Email Yourself This Recipe

Just enter your email and get it sent to your inbox! Plus, you’ll get NEW recipes from us every week!

Email *

Save Recipe

Soup

Chickpea Soup

Hearty chickpea soup with carrots, celery, potatoes, garlic, herbs, kale, lemon, and Parmesan cheese. Serve with crusty bread for a cozy and comforting meal.

4.77 from 51 votes

PrintSave RecipeReview

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Cuisine American

Servings 6

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 medium carrots, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Dash of crushed red pepper flakes
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 2 Yukon gold potatoes, peeled and 1/2-inch diced (about 1 ½ cups)
• 4 cups vegetable broth
• 2 cups chopped kale
• 1/4 cup grated Parmesan, plus more for serving
• Juice of 1 lemon

Instructions

 

• In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the garlic and cook for 1 minute.
• Add the bay leaf, thyme, rosemary, salt, pepper, and crushed red pepper flakes.
• Stir in the chickpeas, potatoes, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer. Place the lid on the pot, leaving a little crack so some steam can escape. Simmer for 15 to 20 minutes, or until the potatoes are fork tender.
• Remove the bay leaf. Use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. (If you don’t have an immersion blender, you can carefully transfer 2 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot).
• Stir in the kale, Parmesan cheese, and lemon juice. Taste and season with additional salt and pepper, if necessary. Ladle the soup into bowls. Garnish with extra Parmesan cheese, if desired.

Nutrition

Calories: 355kcal, Carbohydrates: 57g, Protein: 16g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 4mg, Sodium: 992mg, Potassium: 842mg, Fiber: 14g, Sugar: 4g, Vitamin A: 6052IU, Vitamin C: 37mg, Calcium: 188mg, Iron: 5mg

Keywords chickpea

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod