Chickpea Soup is a delicious vegetarian soup filled with vegetables, chickpeas, and pearl couscous in a rich tomato based broth. You’ll love how healthy and easy this soup is to prepare. Best of all it’s done in 40 minutes from start to finish!
I think by now, everyone knows that I love to make soup. I make a pot a week in my home. It makes for a quick and easy dinner or a no-fuss lunch. If you can keep a few basic ingredients in your fridge and pantry you can whip up this pot of chickpea soup (and really any type) of soup in under an hours’ time. You can eat this as is or pair it with a salad and cheesy garlic bread or my favorite no-knead bread recipe.
Ingredients
- Vegetables – I use a mix of fresh carrots, celery, onion, garlic, plum tomato, and spinach.
- Tomato Sauce – The tomato sauce will give the rich tomato flavor to the soup.
- Italian Seasoning – A teaspoon is all you will need to enhance the flavors of this soup.
- Broth – I like to use a vegetable broth to make this soup vegetarian.
- Noodle – I love to use a tiny pasta for this recipe. I recommend Pearl Couscous that is also known as Israeli Couscous; however, I have also used ancini de pepe which is an Italian pearled pasta. Pastina (stars) will also work, too.
- Cheese – I love to sprinkle a little shredded or grated Parmesan cheese on top before serving. If you follow a vegan diet omit this ingredient.
Directions
In a large stockpot, pour the olive oil into the pot. Sweat the onions, celery, carrots and garlic for 10 minutes on medium heat with lid on. Stir occasionally and add in a half-cup of the vegetable stock to help the sweating/cooking process.
Add the tomato sauce, the remaining vegetable broth, Italian seasoning, and pearled couscous. Bring to a boil then reduce to medium-low. Cook for 15 minutes.
Then add in the diced plum tomato, spinach, and drained and rinsed garbanzo beans. Cook for an additional 5 minutes.
Once the spinach has wilted and the soup has simmered ladle soup into bowls and top with Parmesan cheese if desired.
FAQs
Yes, if you want a thicker soup without adding cornstarch or flour. You can blend a half cup of broth with chickpeas. This will help add additional protein to your soup while thickening it.
Chickpeas are high in vitamin A, E and C. They also have folate, magnesium, potassium and iron. Chickpeas are great protein option for vegetarians and vegans.
Yes, chickpeas have another name and they can also be called garbanzo beans.
Tips & Tricks
Here are a few of my favorite tips and tricks when I make my garbanzo bean soup.
- Pearled couscous – If you cannot find pearled couscous you can use ancini de pepe which is a pearled like pasta used in Italian Wedding Soup!
- Veggies – This is a great soup on its own but if you would like to add more vegetables I suggest diced zucchini or yellow squash, mushrooms, or even green beans make a great addition to this soup.
- Vegan – Want to make this a vegan soup? Omit the Parmesan cheese at the end to make this chickpea soup vegan friendly!
- Storage – If you have leftovers of the soup, cool the soup to room temperature then place in a sealed container in the refrigerator for up to 5 days.
- Freezing – Follow the same storage steps above, but place in the freezer. Free for up to 3 months. Just know that the couscous will absorb all the broth meaning you will need to add more broth when you go to reheat the soup.
Best Vegetarian Soup Recipes
Looking for more soup recipes? Try a few more of the best vegetarian soup recipes I have!
I enjoyed a few bowls of this soup for lunch throughout the week. It makes for the ultimate “healthier” comfort food lunch in a bowl. If you are craving soup and want a recipe that is veggie packed this soup is for you! Give my recipe for Chickpea Soup a try.
If you make this Chickpea Soup recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Chickpea Soup
Equipment
- 1 Stove Top
Ingredients
- 1 tablespoon Olive Oil
- 2 Celery stalks diced
- 2 Carrots diced
- 1 Onion diced
- 2 Garlic Cloves minced
- 18 ounces Tomato Sauce
- 64 ounces Vegetable Broth
- 1 teaspoon Italian Seasoning
- ½ cup Pearled Couscous
- 1 plum tomatoes diced
- 5 ounces Spinach chopped
- 15 ounces Garbanzo Beans drained and rinsed
- Parmesan Cheese + additional for topping
Instructions
- In a large stockpot, pour the olive oil into the pot. Sweat the onions, celery, carrots and garlic for 10 minutes on medium heat with lid on. Stir occasionally and add in a half-cup of the vegetable stock to help the sweating/cooking process.1 tablespoon Olive Oil, 2 Celery stalks, 2 Carrots, 2 Garlic Cloves, 1 Onion
- Add the tomato sauce, the remaining vegetable broth, Italian seasoning, and pearled couscous. Bring to a boil then reduce to medium-low. Cook for 15 minutes.18 ounces Tomato Sauce, 64 ounces Vegetable Broth, 1 teaspoon Italian Seasoning, ½ cup Pearled Couscous
- Then add in the diced plum tomato, spinach, and drained and rinsed garbanzo beans. Cook for an additional 5 minutes.1 plum tomatoes, 5 ounces Spinach, 15 ounces Garbanzo Beans
- Once the spinach has wilted and the soup has simmered ladle soup into bowls and top with Parmesan cheese if desired.Parmesan Cheese + additional for topping
Notes
- Pearled couscous – If you cannot find pearled couscous you can use ancini de pepe which is a pearled like pasta used in Italian Wedding Soup!
- Veggies – This is a great soup on its own but if you would like to add more vegetables I suggest diced zucchini or yellow squash, mushrooms, or even green beans make a great addition to this soup.
- Spice it up – I love to add some red pepper flakes and additional black pepper to the soup. I typically like to do this once it’s ladled in the bowl so others can enjoy at their own desired spice level.
- Vegan – Want to make this a vegan soup? Omit the Parmesan cheese at the end to make this chickpea soup vegan friendly!
- Storage – If you have leftovers of the soup, cool the soup to room temperature then place in a sealed container in the refrigerator for up to 5 days.
- Freezing – Follow the same storage steps above, but place in the freezer. Free for up to 3 months. Just know that the couscous will absorb all the broth meaning you will need to add more broth when you go to reheat the soup.
2pots2cook
Absolutely great ! Thank you !