Chickpea Soup
This chickpea soup is bursting with rich, vibrant, and comforting flavors! Creamy chickpeas and sweet potatoes, hearty vegetables, and aromatic herbs combine to make each spoonful better than the last. Serve it with a slice of crusty bread and your favorite toppings for one nutritious and satisfying meal.
🧡 Why you’ll love this recipe
- Comforting: Whether it’s winter or summer, this chickpea soup is here for you! It’s satisfying yet surprisingly light.
- Nutritious: Chickpea soup is packed to the brim with plant-based protein, vitamins, and minerals, making it a healthy meal for everyone to enjoy.
- Easy to make: You can whip this soup up in no time, no matter what your cooking level is! Plus, it only requires a few pantry staples.
- Versatile: There are no rules for this type of soup. Just make to use similar ratios, but you can change the spices, veggies, and beans to suit your preferences.
If you love chickpea soup, you’ll have to check out our vegan potato soup, vegan pumpkin soup, vegan white bean chili, fava bean soup, sopa de frijoles, and lentil soup.
🍜 What is chickpea soup?
This chickpea soup is a wholesome dish that’s packed with nutrients and flavor. And the best part? It couldn’t be easier to make! Everything comes together in one pot, making this dish perfect for quick lunches or weeknight dinners.
It starts with a blend of savory veggies, chickpeas, sweet potatoes, and rich, aromatic seasonings. The addition of white miso paste and balsamic vinegar deepens the flavor profile, resulting in one comforting and satisfying meal.
We recommend serving it with a sprinkle of fresh herbs, red pepper flakes, and a side of crusty bread, for a simple-yet-flavorful recipe. Plus, if you’re a fan of meal prep, this recipe will last in the fridge or freezer for go-to recipes during busy weeks!
🥜 The power of chickpeas
Chickpeas, also known as garbanzo beans, are one of those superfoods we love to find an excuse to add to our recipes.
Not surprisingly, they’re a staple in many cuisines across the globe due to their versatility and impressive nutritional profile. Here are just a few reasons why chickpeas are such a powerhouse ingredient:
- Protein: Chickpeas are high in plant-based protein, making them a great replacement for meat if you’re looking to eat more plants.
- Fiber: Chickpeas are full of fiber, which helps you feel full for longer and promotes a healthy digestive system.
- Nutrients: Chickpeas are loaded with essential vitamins and minerals like iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K.
- Blood sugar: Since chickpeas fall low on the glycemic index (GI), they’re a great choice for people with diabetes or those trying to manage their blood sugar levels.
🛒 Ingredients & substitutions
- Olive oil: To sauté the vegetables and add a slight richness to the soup. Use any neutral vegetable oil, or if you’re oil-free, try water or vegetable broth instead.
- Mirepoix: Carrots, celery, and onion form the base of most soups, providing a blend of sweet, savory, and earthy elements. You can also add other veggies, like bell peppers if you’d like.
- Garlic: Adds an additional aromatic, zesty, and savory element. We suggest fresh garlic cloves, but garlic powder will work in a pinch.
- Spices: We love the combination of thyme and smoked paprika, but feel free to use your favorite herbs or spices. Some other options include rosemary, oregano, basil, Italian seasoning, red pepper flakes, or cayenne.
- Miso: White (shiro) miso adds umami, depth, and complexity to the soup without overpowering it. If you don’t have any, replace it with nutritional yeast or tamari.
- Tomato paste: Similar to the miso, tomato paste adds a slight tang, umami, and richness. You can also use tomato purée or crushed tomatoes instead.
- Sweet potato: Provides a sweet flavor and creamy texture, especially if you blend some of the soup. We use orange sweet potatoes, but you can also try white sweet potatoes, pumpkin, or even butternut squash.
- Chickpeas: We use canned chickpeas for the convenience factor in this recipe, but you can make your own from dry. Or, experiment with other white beans like cannellini or navy beans.
- Vegetable broth: Both homemade or store-bought broth will work here. Alternatively, just use water and some extra salt in a pinch.
- Balsamic vinegar: Imparts a touch of tanginess, richness, and sweetness that balances the soup. Feel free to use red or white wine vinegar, apple cider vinegar, or lemon juice if you prefer.
- Kale: Provides a pop of color and extra texture. Any leafy green will work, like spinach or Swiss chard.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make chickpea soup
Step 1: Sauté the mirepoix
Start heating the olive oil in a large pot over medium, then sauté the diced onion, carrot, and celery until the onion is translucent and the vegetables have slightly softened.
This will form the base flavor of the soup, so it’s important to be patient to properly extract the flavor from these veggies.
Step 2: Add the aromatics
Next, add another layer of flavor with minced garlic, dried thyme, and smoked paprika. Once those are nice and fragrant, stir in the miso and tomato paste. Continue to cook the mixture for about a minute to ensure all the ingredients meld together beautifully.
Step 3: Simmer the soup
Add the sweet potato cubes, chickpeas, and vegetable broth, then bring the soup to a boil. Once it’s bubbling, turn the heat down and simmer the soup until the sweet potatoes are fork-tender. Don’t forget to keep a lid on the soup for this step!
Step 4: Partially blend the soup
Now, our not-so-secret step for a creamier soup consistency! Scoop out about ⅓ of the soup (make sure to get some chickpeas and sweet potatoes in there), and blend until it’s smooth.
Pour the blended mixture back into the pot and stir it in. We use a regular blender, but an immersion blender also works great for this step since you don’t even have to take it out of the pot!
Step 5: Add the final touches
Once the soup is blended to your liking, add the balsamic vinegar and chopped kale to your soup, allowing it to simmer a bit more until the kale wilts. Taste and season it with salt and pepper to your liking, then serve it with your favorite garnishes. Happy eating!
If you have questions about this chickpea soup recipe, check out our FAQs or leave a comment down below!
🍞 What to serve with chickpea soup
- Fresh herbs like parsley, thyme, basil, or cilantro.
- Red pepper flakes or chile oil.
- A squeeze of fresh lemon juice.
- A sprinkle of nutritional yeast or vegan Parmesan.
- A drizzle of cashew crema or dairy-free sour cream for extra creaminess.
- Toasted seeds or nuts for some crunch.
- A side of warm, crusty bread like sourdough or dairy-free bread.
🌡️ Storage & reheating
If you have leftover chickpea soup or made extra for meal prep, follow these storage and reheating tips:
- Fridge: Store the cooled soup in an airtight container for up to 4-5 days.
- Freezer: For longer storage, you can freeze the soup for up to 2 months. Just be sure to leave some space in the container as the soup will expand when frozen.
- Reheating: Thaw the soup in the fridge overnight, then reheat it in a pot over medium. Stir it occasionally and add a bit of water or broth if needed.
- Prep ahead: You can chop all the veggies in advance and store them in the fridge until you’re ready to make this chickpea soup. You can also cook the soup completely, then simply reheat it when you’re ready to eat.
♻️ Variations
- Protein boost: Add some cubed tofu, tempeh, or cooked lentils for more protein.
- Extra veggies: Stir in some diced bell peppers, zucchini, or mushrooms.
- Spicy kick: Add a pinch of cayenne pepper, chile flakes, or a splash of hot sauce.
- Grains: Serve your soup over noodles, quinoa, or rice for an extra-filling meal.
- Creamy: Blend more of the soup (or all of it) for an even creamier texture.
- Asian-inspired: For an Asian-inspired flavor, use ginger and soy sauce instead of thyme and paprika, and stir in some bok choy and tofu.
- Mexican style: Add cumin and chili powder instead of thyme and paprika, and try mixing in some black beans and corn for a Mexican-inspired twist.
🧑🍳 Top tips
- Chop evenly: Cut your veggies into similar-sized pieces so they cook evenly.
- Don’t rush the sauté: Sautéing the mirepoix first helps bring out more flavor. Don’t skip or rush this part!
- Use good quality broth: Since broth forms the base of the soup, it’s important to choose a good quality option for this recipe. Or, make your own!
- Taste and adjust: Don’t forget to taste the soup before serving and adjust the salt and pepper as needed. You can even add more herbs or spices here.
- Fresh herbs: Topping the soup with some fresh herbs really brightens the flavors. We like using parsley or cilantro but use whatever you prefer.
- Add kale at the end: Add your greens towards the end to keep them from overcooking. You still want to taste their flavor and texture.
💬 FAQ
Of course! Although we think this soup is best with chickpeas, navy beans, cannellini beans, great northern beans, lima beans, or butter beans will work well in this soup.
Yes, you can make chickpea soup in a slow cooker. Just add all the ingredients except the kale, then let it cook on low for 6-8 hours or on high for 3-4 hours. At the end of cooking, stir in the kale and let it wilt before you serve it!
Yes, you can use dried chickpeas for this recipe. However, you’ll need to soak them overnight and cook them until tender before using them in the soup.
🍴 More soup recipes
If you love the versatility of recipes like this chickpea soup, check out some more of our popular soup recipes like these:
- Butternut Squash Soup: Filled with warming spices and hearty veggies.
- 4-Ingredient Potato Soup: Creamy soup that comes together in 30 minutes.
- Mexican Vegan Black Bean Soup: An inexpensive recipe that delivers big on taste.
- Sopa de Conchas: Toasted pasta and hearty vegetables bathed in a spicy tomato broth.
Quick & Easy Chickpea Soup
Equipment
- Chef's knife
- Cutting board
- Stockpot
Ingredients
- 2 tablespoons olive oil
- 1 medium white or yellow onion (diced)
- 1 large carrot (diced)
- 1 large stalk celery (diced)
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme
- 2 teaspoons smoked paprika
- 1 tablespoon white miso
- 2 tablespoons tomato paste or purée
- 1 medium sweet potato (peeled & cubed)
- 2 15-ounce cans chickpeas (4 cups cooked chickpeas)
- 6 cups vegetable broth or stock
- 1 tablespoon balsamic vinegar
- 2 cups chopped kale
- Salt & pepper to taste
For serving
- Crusty bread
- Cracked black pepper
- Red pepper flakes
- Fresh herbs like parsley or cilantro
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté them for 7-8 minutes, or until the onions become translucent and the vegetables are softened.
- Stir in the minced garlic, thyme, and smoked paprika, cooking for another minute. Add the miso and tomato paste and give the mixture a good stir until the ingredients are well combined.
- Add the cubed sweet potato and cooked chickpeas to the pot, then pour in the vegetable broth.
- Bring the mixture to a boil, then reduce the heat and let the soup simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
- Remove about ⅓ of the soup and blend it until smooth using a blender. Return the blended soup to the pot, stirring it in to create a creamier consistency. Alternatively, use an immersion blender.
- Add the balsamic vinegar and chopped kale, letting the soup simmer for a few more minutes until the kale has wilted. Taste and season the soup with salt and pepper to taste.
- Serve your chickpea soup immediately while hot with crusty bread, a sprinkle of cracked black pepper, red pepper flakes, and fresh herbs like parsley or cilantro. Happy eating!
Notes
- Chop evenly: Cut your veggies into similar-sized pieces so they cook evenly.
- Don’t rush the sauté: Sautéing the mirepoix first helps bring out more flavor. Don’t skip or rush this part!
- Use good quality broth: Since broth forms the base of the soup, it’s important to choose a good quality option for this recipe. Or, make your own!
- Taste and adjust: Don’t forget to taste the soup before serving and adjust the salt and pepper as needed. You can even add more herbs or spices here.
- Fresh herbs: Topping the soup with some fresh herbs really brightens the flavors. We like using parsley or cilantro but use whatever you prefer.
- Add kale at the end: Add your greens towards the end to keep them from overcooking. You still want to taste their flavor and texture.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.