This chickpea soup is so quick and easy to make that you won’t believe how delicious it is! Simple but perfectly savory and satisfying, this vegan soup is made with just a few ingredients that you probably already have in your pantry. A must to add to your rotation.
🥫 What Makes This Soup So Good
- Chickpea soup is a simple yet deliciously comforting dish! There’s only a few ingredients required, most of which you probably already have in your pantry. It’s full of hearty ingredients like buttery potatoes, hearty chickpeas, and flavorful vegetable stock. Every bite is nutritious, without making you feel weighed down.
- Chickpeas are full of healthy nutrients, such as folate, magnesium, potassium, and iron. They’re a great source of fiber and protein, which can help lower cholesterol and aid in easy digestion. Eating healthy has never tasted so delicious!
- It’s naturally vegan, vegetarian, low-carb, and gluten-free! This chickpea soup is suitable for a whole variety of diets. And the best part is – it’s a total crowd-pleaser, meaning everyone loves this soup!
👩🏼🍳 Chef’s Tips
- Don’t overthink this recipe, it truly is so simple! There’s nothing that needs to be cooked a certain way, so feel free to go off personal preference. However you work this chickpea soup, it will always taste delicious!
- Get creative and make this chickpea soup recipe your own. If you’d like to add veggies, go for it! Add some chopped carrots, spinach, or kale during the simmer. For heat, add some red pepper flakes. As far as seasonings go, wait until the end to make any adjustments. As the soup simmers, the flavors will develop and deepen. Waiting until the end to make changes will give you a better idea of what, if anything, you want to change.
- Store leftover soup in an airtight container in either the fridge or freezer. Chickpea soup will stay good for up to 3 days in the fridge and 2 months in the freezer.
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For the Chickpea Soup
- 1 15-ounce can chickpeas not drained
- 1 tablespoon olive oil
- 4 cloves garlic chopped
- 1 15-ounce can chickpeas drained
- 1 large Yukon gold potato approximately 4-5 ounces; peeled, diced
- ½ teaspoon paprika
- 2 cups low-sodium vegetable broth
- salt to taste
- freshly cracked black pepper to taste
- 2 tablespoons fresh lemon juice more or less to taste
- Food processor or high-speed blender
- Large, heavy-bottomed pot with lid
- Large wooden spoon
- Add 1 15-ounce can chickpeas (with liquid) to bowl of food processor fitted with multi-purpose blade or "S" blade. Secure lid on food processor and pulse 1 to 2 minutes until chickpeas are completely puréed and creamy. Stop processor and scrape down sides of bowl as needed to ensure all chickpeas are puréed. Set food processor aside.
- Place large, heavy-bottomed pot on stovetop over medium heat. When pot is warm, add 1 tablespoon olive oil, drizzling oil over entire bottom of pot. Continue heating pot until oil is hot and shimmery.
- When oil is ready, add 4 cloves garlic and stir to incorporate. Sauté garlic approximately 1 minute or until fragrant, stirring as needed.
- Transfer puréed chickpeas from food processor bowl to pot, then add remaining 1 15-ounce can chickpeas (drained), 1 large Yukon gold potato (peeled, diced), ½ teaspoon paprika, and 2 cups low-sodium vegetable broth. Stir to incorporate ingredients, scraping bottom of pot to loosen any garlic that may have stuck to surface.
- Cover pot with lid and increase heat under pot to medium-high. Bring liquid to boil, then immediately reduce heat under pot to medium-low. Simmer soup over medium-low heat 25 minutes or until potatoes are fork-tender. Stir soup occasionally to prevent sticking or burning.
- Once potatoes are soft, a salt freshly cracked black pepper, and 2 tablespoons fresh lemon juice. Stir well to fully incorporate ingredients, then taste soup and adjust salt, pepper, and lemon juice as needed.
- When satisfied with flavor of soup, portion soup into serving bowls. Top soup with drizzle of olive oil and sprinkle of freshly cracked black pepper, and serve immediately with French baguette pieces if desired.
- Storage Instructions: Let soup cool completely, then transfer soup to an airtight container. Refrigerate leftover soup in an airtight container up to 3 days.
- Freezer Instructions: Let soup cool completely, then transfer soup to an airtight container or a food-safe sealable freezer bag. Place in freezer and keep frozen up to 2 months. Defrost soup in fridge overnight before reheating.
- Reheating Instructions: Reheat leftover soup on stovetop over medium heat, stirring frequently until soup is warmed through.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.