Easy Chickpea Soup

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This hearty chickpea soup recipe is easy to make with affordable pantry ingredients. Endlessly customizable, this is the soup you’ll want to make all season long!

Suitable for vegan, vegtarian, and gluten free diets. Post includes Weight Watchers points.

the finished chickpea soup recipe served in a toureen

This delicious, chunky, hearty chickpea soup is packed with so much flavor and texture. This absolutely delicious tomato based soup has it all; hearty chickpeas, beans, pasta and fresh vegetables making it cozy and warming and healthier.

One Pot Soup

And with about 10 minutes, of hands on time, pantry staple ingredients you already own, all in one pot, you have no reason not to make this 175643 times during the fall and winter months, and all year round too.

Pull out this garbanzo bean soup out for lunch, busy night dinners, lunch boxes, and since it is easily portable, for picnics around the bonfire or campfire. Any leftover chickpea soup can be easily frozen for later.

If you love soups like me then check out this Peanut Butter Kabocha Squash Soup, as well as this 15 Minute Pea Soup.

side view of a bowl filled with chickpea soup next to a spoon

Why Make This Recipe

  • This easy chickpea vegetable soup recipe is made with budget friendly pantry staple ingredients.
  • It is a great recipe and is easy and full of flavor and ready in less than 20 minutes.
  • You can serve hot or chilled so suitable for all types of weather. Goes great with Easy Yeast Rolls.
  • Leftover soup works great for meal prep, prepping ahead and freezing.
  • If you have leftover chick peas then find out How To Make Canned Chickpeas Taste Better.
  • Dietary – suitable for vegan and gluten free diets.

Whilst you are considering this vegan chickpea soup, do check out this 15 Minutes Ginger Spinach Soup and my dreamy creamy Jamaican Pumpkin Soup.

top down view of two bowls of chickpea soup

Soup Ingredients Notes

  • Vegetables – yellow onion (or red onion), carrots and celery add such amazing flavor to the soup.
  • Olive oil – use a good extra virgin olive oil for the best result, but you can use others like canola oil instead.
  • Tomatoes – diced tomatoes (canned tomatoes) and tomato paste add great flavor to this hearty soup. Feel free to use herb flavored or fire roasted tomatoes for extra flavor.
  • Pasta – you need small pasta shells with a quick cook time. In this recipe uses ditalini, but feel free to use other small pasta like orecchiette instead.
  • Pulses – you will need canned chickpeas (garbanzo beans) and great northern beans that have been drained – makes life easy.
  • Broth – while this recipe uses vegetable broth you can also use chicken broth if you prefer.
  • Seasoning – garlic, greek seasoning, bay leaf, salt and ground black pepper, and crushed red pepper flakes really complete this soup. Add more or less to your taste.
the ingredients for making this chickpea soup recipe

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make Chickpea Soup

Get complete ingredients list and instructions from recipe card below.

  1. Heat olive oil in a large pot or Dutch oven over medium heat, add in the onion, carrots, and celery and sauté until the vegetables are soft for about 5 minutes.
  2. Stir in the tomato paste and garlic and cook for about 30 seconds, until fragrant. 
  3. Add in the broth, chick peas, beans, tomatoes, Greek seasoning, bay leaf, red pepper flakes, salt and black pepper. Increase heat, stirring occasionally, and bring soup to a boil.
  4. Stir in the pasta and cook according to the directions on the box. I like the pasta to be a little al dente.
  5. Switch off the heat, discard the bay leaf, and ladle the soup into bowls and serve. Feel free to squeeze some lemon juice over before serving.
image collage showing the steps for making chickpea soup

Simple Chickpea Soup Recipe Tips

  • Chop your veggies before you start cooking. This way, you won’t have to rush while your ingredients are on the heat.
  • Do sauté your veggies first for the best flavor.
  • If you want to make this easy soup thinner, then add in more broth.
  • If blending this chickpea noodle soup, make sure to let it cool down first for safety. You can blend all or part of it.
  • Use a great can opener to easily and smoothly open canned food.
  • Do double or triple your recipe so you can have some for meal prep or for your freezer.
  • Please check out some of my favorite things to use to make this recipe. Do you have some of these already?
top down view of the completed chickpea soup recipe

Variations

  • Make it gluten free – You can use gluten free pasta or skip the pasta and add in extra beans or chickpeas.
  • Blend it – feel free to blend this using an immersion blender or table top blender if you prefer a smoother soup.
  • Vary the seasoning – this can use Italian seasoning, Tuscan seasoning and more
  • Add greens – add in leafy greens like fresh baby spinach and chopped kale and wilt for a few minutes at the end of the cook time. You may need to add in more liquid.
  • Add heat – add extra heat jalapeños, cayenne, etc.
  • Start with dried pulses – Alternatively, you can use dried chickpeas or beans that you precook first. Soak chickpeas overnight and cook before using. See more below.
  • Vary the cooking liquid – feel free to use things like vegetable stock, chicken broth instead.
  • Vary the veggies – Add veggies like bell peppers, Use celery seed or onion powder if you don’t have the fresh stuff.
  • Add cheese – feel free to throw in some Parmesan rind (if not vegan) for extra flavor.
  • Vary the beans – you can use other beans like cannellini beans or pinto beans.
  • Vary the herbs – Use fresh herbs instead of dried herbs like fresh cilantro, fresh rosemary etc.
  • Toppings – top with seeds, croutons, fresh parsley, a squeeze of lemon and grated Parmesan cheese if not vegan.
the completed chickpea soup being stirred with a spoon

Storage

  • Store – Store in an airtight container in the refrigerator for up to 5 days. These containers are awesome.
  • Freeze – Freeze cooled soup in freezer bags or meal prep containers, removing all the air. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer and freeze for up to 3 months.
  • Defrost – Thaw overnight in the fridge.
  • Meal prepThis Chick Pea Soup recipe is an ideal meal prep solution. You can whip up a few extra batches and store in individual meal prep containers. This is a great way to have perfectly portioned servings ready to use throughout the week.

FAQs

Can I Make Chickpea Soup In The Slow Cooker?

You can certainly make this in the slow cooker. Fry the onion, carrots and celery in a Dutch pot until the vegetables are soft for about 5 minutes.

Then add them along with all the other ingredients into a crockpot then cover and cook on high for 4 to 5 hours or on low for 6 to 7 hours.

Can I Make This Chickpea Soup Using Dry Chickpeas?

You can make this easy soup using dried chickpeas.

Soak the dried chickpeas – Pick through pulses discarding any debris, add dried chickpeas in a large bowl, cover completely with water (a few inches above them). Soak chickpeas overnight.

Cook Dried Chickpeas – So you add your pulses to a pan, along with your water or broth. Add seasonings to suit your taste. Cover your saucepan and bring it to the boil. Then reduce to a simmer, leave the lid very slightly open and cook until tender.

Now, this can take anything from 40 – 90 minutes as this depends on the age of your pulses. Older pulses will take a little bit longer. Also if the water level reduces before the beans are cooked you will need to add about half a cup (125ml of water or broth at a time).

No Soak – Or you can make quickly cook no soak ones with this Instant Pot Chickpeas Method.

one serving of chickpea soup in a white bowl

Serving Suggestions

It is a wonderful recipe to eat exactly as is, but you can certainly serve it up with some sides.

More Delicious Soup Recipes And Chickpea Recipes

Check out all my Soup Recipes or start with the recipes below.

  • An awesome can opener to open cans easily at the push of a button.
  • A good Dutch oven.
  • A sharp knife for all the slicing and dicing.
  • For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

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Weight Watchers Points

There are 4 Blue Plan SmartPoints in one serving of this.

Thank you for reading my chickpea soup recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.

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the completed chickpea soup being stirred with a spoon
Print Recipe
4.67 from 6 votes

Rustic Chickpea Soup

This rustic chickpea soup recipe is simple, chunky, warming and great for lunch boxes.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American, Western
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8
Calories: 275kcal
Author: Bintu Hardy

Ingredients

  • 2 tablespoons olive oil
  • 2 stalks celery chopped
  • 2 large carrots peeled and chopped
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 15 ounces (425g) chickpeas rinsed and drained
  • 15 ounces (425g) Great Northern Beans rinsed and drained
  • 14 ½ ounces (411g) diced tomatoes
  • 4 cups (946ml) vegetable stock
  • 1 teaspoon Greek seasoning
  • 1 pinch red pepper flakes
  • 1 bay leaf
  • 8 ounces (225g) ditalini pasta

Instructions

  • Pour olive oil in to a large saucepan or Dutch oven and warm on medium heat.
  • Then add in the onion, celery, and carrots. Stir occasionally and cook for about 5 minutes, until soft and the onion is translucent.
  • Add in the tomato paste and garlic and cook for about 30 seconds, until fragrant.
  • Add chickpeas, Great Northern beans, diced tomatoes, Greel seasoning, red pepper flakes, and the bay leaf. Turn the heat to high and bring to a boil.
  • Add the pasta and cook according to the package directions.
  • Remove the bay leaf, serve, and enjoy!
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Notes

    • Chop your veggies before you start cooking. This way, you won’t have to rush while your ingredients are on the heat.
    • Do sauté your veggies first for the best flavor.
    • If you want to make this easy soup thinner, then add in more broth.
    • If blending this chickpea noodle soup, make sure to let it cool down first for safety. You can blend all or part of it.
    • Use a great can opener to easily and smoothly open canned food.
    • Do double or triple your recipe so you can have some for meal prep or for your freezer.
    • Please check out some of my favorite things to use to make this recipe. Do you have some of these already?
    • Storage – keep leftovers in an airtight container inside the fridge for up to 5 days.
    • There are 4 WW Blue Plan SmartPoints points in one serving of this.

Nutrition

Calories: 275kcal | Carbohydrates: 47g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 730mg | Potassium: 546mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2947IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 3mg
 

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4.67 from 6 votes

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Recipe Rating




52 Comments

  1. 5 stars
    Oh wow this looks like a hug in a bowl. So filling and warming, I love meals like this! The idea of pesto on the top is brilliant! Delicious!

  2. Mmmm, this looks lovely. I’ve not see a chickpea soup before but I can definitely see the appeal.