This simple chickpea soup recipe is easy and delicious - and it's ready in 30 minutes.
Recipe Inspiration
As the weather cools down, soup season is officially here. And what's better than a soup full of pantry staples that you always have on hand?
Chickpeas are one of my favorite pantry staples. I love them to make hummus, roast them, or adding them to bowls for delicious flavor. I recommend using canned chickpeas just because it's easier. But, if you have dry chickpeas or prefer to use them, you can absolutely use them in this recipe. Just let them soak in water overnight and then follow the recipe.
Hearty chickpeas shine in this super easy soup recipe! Part of the soup is blended together, creating a beautiful golden color and creamy texture you will love.
Plus, this just happens to be a vegan soup! It's great for all diets and is super delicious.
If you're looking for other chickpea recipes, check out our Crispy Chickpea Salad, Chickpeas with Couscous and Feta, and Easy Chickpea Patties.
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Why You'll Love this Recipe
Delicious - This soup recipe is so delicious. It's cozy and filled with nutritious vegetables and chickpeas. Plus, it's on the table in 30 minutes!
Approachable - This comforting soup is approachable and is easy to make. You only need a few kitchen tools to make this great recipe. You could even make this the day before.
Kid Friendly - This is a great recipe for adults and children! It's a great recipe that's packed with vegetables.
Ingredients
Here are the simple ingredients you will need for this recipe. You can easily find all of these ingredients at the grocery store.
- Olive oil - Use regular olive oil in this recipe
- White onion - Chopped
- Celery - Chopped
- Celery - Chopped
- Garlic cloves - Minced
- Dried Thyme
- Dried Rosemary
- Vegetable Stock - You can use vegetable broth, chicken broth, or chicken stock as a substitute
- Black pepper
- Salt
- Chickpeas - Canned chickpeas or garbanzo beans, drained
- Kale - Chopped
- Coconut Milk
Directions
Let's make this chickpea soup recipe together!
Step 1
Heat olive oil in a large pot or large dutch oven on medium heat. Add onion, carrots, and celery to the pot. Cook for 10 minutes, until the veggies start to soften. Add garlic and saute for 2 minutes.
Step 2
Add dried thyme, dried rosemary, vegetable stock, black pepper, salt, and two cans of chickpeas to the pot. Bring to a boil and let simmer for 10 minutes.
Step 3
Ladle about ⅓ of the soup in a food processor or blender. It doesn't have to be exact! Blend until smooth, and add back to the pot. You could also use an immersion blender for this step!
Step 4
Add kale and coconut milk. Stir until kale is wilted and serve.
Expert Tips and Tricks
Here are some expert tips to make this delicious Italian chickpea soup recipe perfect.
Use Leftover Veggies - Use leftover fresh vegetables in this soup recipe. Feel free to add in extra veggies like bell peppers, Swiss chard, or spinach to reduce food waste.
Complete the Meal - Complete the meal with a salad and crusty bread. It's perfect for a cold day!
Use Leftovers for Meal Prep - I love using leftovers and a meal prepped lunch the next day. You could even add in some pasta or wild rice to make the meal more filling.
Kitchen Equipment
Here is some kitchen equipment you will need for this easy chickpea soup recipe. You can find all of these products on Amazon.
Soup Pot - A good quality large soup pot is a must for soup season! This one is great quality.
Soup Bowls - These are my favorite soup bowls of all time. We grew up using similar soup bowls at my grandpa's house and I'll always remember them!
Ladle - This wooden ladle is so pretty and would be a great addition to any kitchen. If you're in need of an upgrade, check it out!
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this easy recipe.
Hearty Chickpea Soup - Make this soup even heartier by adding chicken, additional beans such as white beans, or wild rice. You can also add an umami flavor by adding a parmesan rind while the soup is cooking.
Spice it up - Add red pepper flakes for a little kick, or add fresh herbs when serving for even more flavor. I personally love serving this with some fresh parsley!
Creamy Chickpea Soup - Make this soup even creamier by adding full fat coconut milk or heavy cream.
What To Serve With
Here are some suggestion on what to serve this healthy chickpea soup with:
- Chicken Limone
- Creamy Kale Gnocchi
- Tuscan Broccoli
- Tuscan Chicken Pasta
- Pasta al Forno
- Simple Charcuterie Board
- Tuscan Chicken
- Lemon Goat Cheese Tart
- Sausage Stuffed Acorn Squash
Frequently Asked Questions
It's not necessary to peel chickpeas for soup. You can keep the skins on and the taste will be just the same!
If you're looking for a way to make soup thicker, remove some soup and mix it with cornstarch. Add back to the soup and allow to simmer until thickened to your liking.
Cook soup with the lid off to evaporite liquid and have a thicker soup. Leave the lid on when cooking if you'd like the liquid to remain but flavors to develop more.
Recipe Storage and Reheating
Here are storage and reheating instructions for this cozy soup recipe.
Refrigerator Storage: Store in an airtight continuer and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a saucepan with a little olive oil over low heat until warm.
Other Recipes to Try
Chickpea Soup
Ingredients
- 2 tablespoons olive oil
- 1 small white onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups vegetable stock
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 15 oz cans chickpeas drained
- 1 cup kale chopped
- ¼ cup coconut milk
Instructions
- Heat olive oil in a soup pot on medium heat. Add onion, carrots, and celery to the pot. Cook for 10 minutes, until the veggies start to soften. Add garlic and saute for 2 minutes.
- Add dried thyme, dried rosemary, vegetable stock, black pepper, salt, and chickpeas. Bring to a boil and let simmer for 10 minutes.
- Ladle ⅓ of the soup in a food processor or blender. Blend until smooth, and add back to the pot.
- Add kale and coconut milk. Stir until kale is wilted and serve.
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