You are going to love this hearty, tomato-based Chickpea Soup! It's filling and rich with creamy beans and potatoes, perfectly seasoned with garlic and herbs, and cooked in less than an hour on the stovetop.
Why This Chickpea Soup Recipe is So Good
- It's Gluten-Free and Vegan! This recipe is similar to a Traditional Minestrone Soup, but we're skipping the pasta and adding potatoes instead. We're also replacing the traditional cannellini beans with another favorite vegan protein source: chickpeas, which are richer and have more bite to them.
- A Versatile Recipe, this soup with chickpeas can be served as an appetizer, a light lunch, or a satisfying dinner with a salad or some crusty bread on the side.
- The Recipe is Simple! Like many soup recipes, we'll start by sauteeing some veggies, then layering in the flavor ingredients, and finally simmering everything together in vegetable stock until the whole thing comes together. As a bonus, it takes less than an hour!
Tips and Tricks for Making This Easy Chickpea Soup Recipe
- Add Extra Veggies! Stir in some chopped kale or baby spinach and let it wilt down at the very end, or sautee mushrooms or diced zucchini before adding the broth and tomatoes.
- Potatoes make this soup super satisfying, but you can leave them out if you want to reduce the carbs in this recipe.
- Try Pureeing It. Add around half of the finished soup to a blender and puree it until smooth. Then stir it back in and enjoy the dairy-free creaminess!
- Feel Free to Use Dry Chickpeas in this recipe. Just cook them first before adding them to the soup.
- Don't throw away the liquid from the can of chickpeas! That is called "aquafaba" and it can be whipped up to make the most delicious aquafaba chocolate mousse.
- Garnish your Soup with freshly chopped parsley, grated parmesan cheese (or a vegan parmesan substitute)
- Store any leftovers in an airtight container in the fridge for up to 4 days. I'd avoid freezing this soup, only because it contains potatoes. Those tend to change texture in the freezer and become grainy.
- Serve with a delicious salad to make it a meal. I am a big fan of this Dandelion Salad with gluten-free bread crumbs.
What to Serve with Chickpea Soup
All types of soup are delicious with your favorite gluten free bread! I like to pick up a nice rustic loaf at my favorite bakery.
You can also top your bowls with homemade air fryer croutons, or make vegan croutons in the oven.
More Delicious Soup Recipes
- Coconut Curry Soup
- 3-Ingredient Potato Soup
- Magic Leek Soup
- Vegan Crockpot Minestrone Soup
- Creamy Dairy Free Tomato Soup
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Chickpea Soup
You are going to love this hearty, tomato-based Chickpea Soup! It's filling and rich with creamy beans and potatoes, perfectly seasoned with garlic and herbs, and cooked in less than an hour on the stovetop.
Equipment
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 1 stick celery diced
- 1 large carrot diced
- 3 cloves garlic minced
- 1 tsp paprika
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 1 large white baking potato peeled and diced into approx. 1” chunks
- 5 cups vegetable stock
- 1 15-oz can diced tomatoes
- 2 15-oz cans chickpeas drained
- Salt and pepper to taste
Instructions
- Heat the oil in a large soup pot. Add the onion, celery and carrot and fry for 6-8 minutes until softened, then add the garlic and fry for another minute.
- Add the paprika, rosemary and thyme and stir well, cooking for another 2 minutes.
- Add the potato, stock, diced tomatoes, chickpeas and some salt and pepper to taste. Stir, bring to a boil then leave to simmer for 45 minutes.
- Serve, garnished with fresh parsley if desired.
Notes
- This recipe will serve 4-6 people, depending on the serving size.
- To reduce the sodium, look for low-sodium vegetable stock, or make your own!
- Add Extra Veggies! Stir in some chopped kale or baby spinach and let it wilt down at the very end, or sautee mushrooms or diced zucchini before adding the broth and tomatoes.
- Potatoes make this soup super satisfying, but you can leave them out if you want to reduce the carbs in this recipe.
- Try Pureeing It. Add around half of the finished soup to a blender and puree it until smooth. Then stir it back in and enjoy the dairy-free creaminess!
- Feel Free to Use Dry Chickpeas in this recipe. Just cook them first before adding them to the soup.
- Garnish your Soup with freshly chopped parsley, crunchy croutons, or grated parmesan cheese (or a vegan substitute)
- Store any leftovers in an airtight container in the fridge for up to 4 days. I'd avoid freezing this soup, only because it contains potatoes. Those tend to change texture in the freezer and become grainy.
Nutrition
Calories: 131kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1192mgPotassium: 284mgFiber: 2gSugar: 5gVitamin A: 3224IUVitamin C: 14mgCalcium: 24mgIron: 1mg
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