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Easy Chickpea Soup

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This Easy Chickpea Soup is packed with protein and a healthy mixture of vegetables. Fresh vegetables, diced tomatoes, chickpeas, couscous and spices create an easy soup the whole family will love. This also freezes really well for later! 

Easy Chickpea Soup in a white bowl

EASY CHICKPEA SOUP

Lately I have been making soups on repeat using ingredients in my pantry along with fresh ingredients from my fridge. You might have seen my post the other day for 20 Dinner Recipes Using Beans. Beans are such a versatile ingredient that can add protein to any meal.

Today’s Easy Chickpea Soup is a quick, healthy recipe that you can make using beans, chickpeas in particular. Of course if you don’t have chickpeas you can sub in any bean you like. I love easy soup recipes like this White Bean Soup, Lemon Chicken Orzo Soup or this Moroccan Red Lentil Soup

Easy Chickpea Soup with parsley

I used chickpeas, vegetables in my fridge, a can of diced tomatoes, broth, couscous and spices. You can substitute a lot of ingredients in place of other ingredients that you might not have on hand.

For example, if you don’t have couscous you could use quinoa, rice or another grain. If you don’t have carrots or celery try using zucchini, bell peppers or mushrooms. Towards the bottom of this post I will list more ideas. 

Easy Chickpea Soup above view

COOKING TIPS OR MODIFICATIONS

VEGETABLES: When I make this soup I like to use whatever vegetables I have in the fridge. In most of the soups I make I like to use onion, carrot and celery but it isn’t necessary. I also like to add in a can of diced tomatoes, but once again it isn’t necessary if you don’t have any. You can add a variety of vegetables including mushrooms, bell peppers or zucchini. 

GRAIN: I added pearl couscous to my soup but feel free to use any grain you have. I like brown rice, quinoa, farro and bulgur as options. 

SPICES: I used paprika, oregano, cayenne pepper or aleppo pepper for some spice {optional} and parsley in this soup. There is a wide variety of spice combinations you can use in this soup though. Try a Moroccan spice blend like the one used in this Moroccan Carrot Red Lentil Soup

FRESH HERBS: I always love adding fresh herbs to my soups. If you grow them it is a great way to add fresh flavor. If you don’t have any on hand skip it or just use dried parsley, basil and thyme. 

GREENS: I added spinach to my soup. I keep a bag in the freezer of kale, spinach and other greens to add to soup. You can add any that you might have on hand! 

Easy Chickpea Veggie Soup with white bowl

WHAT SHOULD I PAIR WITH THIS CHICKPEA SOUP?

There are a lot of options to serve with this soup. Here are some favorites! 

This Kale Salad with Lemon Dressing is one of my favorite salads of all time. You massage olive oil and lemon juice into the kale to create a soft, flavorful salad.

I also love this Shaved Brussels Sprout Salad that mixes shaved brussels sprouts, Parmesan cheese, pine nuts with a light dressing.

Potatoes are a great with soup and I especially love these Gouda Smashed Potatoes or these Lemon Cilantro Roasted Potatoes.  

Vegetable side dishes are a nice addition when serving this soup. I especially love these Balsamic Roasted Carrots, Garlic Parmesan Broccoli or these Easy Oven Roasted Vegetables

Easy Chickpea Veggie Soup with white bowl

Easy Chickpea Soup

Yield: 6-8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This Easy Chickpea Soup is packed with protein and a healthy mixture of vegetables. Fresh vegetables, diced tomatoes, chickpeas, couscous and spices create an easy soup the whole family will love. This also freezes really well for later! 

Ingredients

  • 2 Tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 of a large sweet onion, diced
  • 3 large carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 1 - 16 ounce can of chickpeas, drained
  • 1 - 28 ounce can of diced tomatoes in sauce {you can use fire roasted}
  • 4 cups of vegetable broth
  • 1 cup couscous
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon crushed red pepper or aleppo pepper {optional}
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup broccoli florets, chopped small
  • 2 cups of spinach

Instructions

    1. In a large pot heat the 2 Tablespoons olive oil over medium heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots and celery and saute for another 3-4 minutes.
    2. Add the white beans, diced tomatoes, vegetable broth, couscous, oregano, basil, paprika, crushed red pepper, salt and pepper and stir. Turn the heat to low and simmer for 10 minutes or until couscous is cooked.
    3. Add the broccoli and simmer for another 3-4 minutes or until broccoli is cooked but still slightly hard.
    4. Add the spinach and continue to simmer on low until the spinach is wilted.
    5. Remove from the heat and serve the soup in individual bowls. Add fresh herbs, Parmesan cheese and crushed red pepper.

Notes

These soup freezes well. I suggest leaving the couscous out of the soup and adding that in when you are ready to eat the soup. Let the soup cool completey and store in an airtight container in the freezer for up to 3 months.

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