• Skip to main content
  • Skip to primary sidebar
Katie's Cucina
  • Home
  • About
    • Contact Me
    • FAQS
    • Privacy Policy
    • Accessibility Statement
    • Collaborate
  • Recipes
    • Appetizer
    • Asian
    • Breakfast
    • Bread
    • Comfort Food
    • Dairy Free
    • Dessert
      • Cookies
      • Ice Cream
    • Drinks
      • Smoothie
    • gluten free
    • Greek
    • Grilling
    • Holiday
      • Christmas
      • Halloween
    • Instant Pot
    • Italian
    • Katie Original
    • Main Dish
      • Beef
      • Chicken
      • Pork
      • Sausage
      • Turkey
      • Pizza
    • Mexican
    • One Pot Meal
    • Polish
    • Salad
      • Dressing
    • Sandwich
    • Seafood
      • Shrimp
    • Side Dish
    • Slow Cooker
    • Soups and Stews
    • Vegetarian
  • Travel
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Contact
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact
×
Katie's Cucina » Recipes » Soups and Stews

Chickpea Soup

Published: Nov 4, 2022 by Katie · This post may contain affiliate links

49 shares
  • Share
  • Tweet
  • Flipboard
  • Threads
  • WhatsApp
Jump to Recipe Print Recipe
Two white bowls filled with veggie soup and chickepeas with a green pot in the background with a logo on the right corner.
White bowls filled with veggie soups dividied by text on image for Pinterest and close up of soup below.
Vegetable soup in a black ladle dividied by text on image for Pinterest with a white bowl filled with soup.
vegetables, couscous, and broth with a black ladles inside with recipe title text on image for Pinterest.

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!

Two white bowls with veggie soup and chickpeas with a pot next to it.

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.

Jump to:
  • Ingredients
  • Directions
  • FAQs
  • Tips & Tricks
  • Best Vegetarian Soup Recipes
  • Chickpea Soup

Ingredients

Ingredients on marble countertop: broth, oil, couscous, tomato sauce, chickpeas, tomatoes, garlic, spinach, onion, carrots, and celery.
  • 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

White pot filled with onions, celery, and carrots with another photo of celery, carrots, and onions.

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.

Hand pouring broth filled with liquid into a pot, right photo of bubbling red soup.

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.

Spinach in a green soup pot on a black stovetop.

Then add in the diced plum tomato, spinach, and drained and rinsed garbanzo beans. Cook for an additional 5 minutes.

Black ladle holding vegetable soup over a green pot.

Once the spinach has wilted and the soup has simmered ladle soup into bowls and top with Parmesan cheese if desired.

FAQs

Two white bowls filled with vegetables, couscous, and broth with a spoon on the side.
Can you use chickpeas to thicken soup?

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.

Are chickpeas good for you?

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.

Are chickpeas also called garbanzo beans?

Yes, chickpeas have another name and they can also be called garbanzo beans.

Tips & Tricks

Two white bowls filled with vegetable soup with a green pot.

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!

  • Autumn Squash Soup
  • two white bowls stacked with minstrone soup.
    Olive Garden Minestrone Soup
  • Two bowls stacked in front of vine ripened tomatoes. Top bowl filled with spinach tortellini soup.
    Instant Pot Tortellini Soup
  • Top view of one bowl of yellowish soup with veggies and topped with parmesan cheese.
    Instant Pot Italian Vegetable Lentil Soup

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!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Two white bowls filled with veggies soup with chickpeas and a green pot in the background.

Chickpea Soup

Chickpea Soup is a delicious vegetarian soup filled with vegetables, chickpeas, and Israeli couscous in a rich tomato based broth. You’ll love how healthy and easy this soup is to prepare.
5 from 1 vote
Print Pin Save Saved! Rate
Course: Dinner, Lunch
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 6
Calories: 198kcal
Author: Katie

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.

Nutrition

Serving: 1cup | Calories: 198kcal | Carbohydrates: 35g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1846mg | Potassium: 638mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6733IU | Vitamin C: 17mg | Calcium: 83mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
« Brownies with Chocolate Chips
Apple Pie with Streusel Topping »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. 2pots2cook

    April 23, 2018 at 7:14 am

    Absolutely great ! Thank you !

    Reply
5 from 1 vote (1 rating without comment)

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

Featured On

brand logos in collaage; food network, MSN, kitchenaid, country living, world market, etc

Most Popular Recipes

  • Glass baking dish filled with peach cobbler resting on a striped dish cloth.
    Old Fashioned Peach Cobbler
  • Broccoli Cheese Casserole spooned out of white baking dish
    Broccoli Casserole with Ritz Crackers
  • Female hand holding a tortilla chip over a bowl of queso dip.
    Velveeta Cheese Dip
  • Glass plate filled with an apple pie with powdered sugar.
    Apple Pie with Streusel Topping
  • White oval dish filled with creamed spinach on a blue and white striped towel.
    Steakhouse Creamed Spinach
  • Dried spaghetti on a countertop.
    KitchenAid Pasta Recipe

Grilling Recipes

  • Skillet filled with pasta, tomatoes, basil, and sliced chicken on a blue and white checkered cloth.
    Bruschetta Chicken Pasta
  • White plate with dots with 2 grilled chicken strips, rice, and green beans on a blue and white checkered cloth.
    Grilled Chicken Strips
  • Thinly slices of steak on a white plate with steak juice on plate.
    Grilled Flank Steak
  • Sliced pork with green beans, and mashed sweet potato on a white and blue checkered cloth.
    Grilled Pork Tenderloin

Footer

logos of places Katie's Cucina has been featured on; food network, KitchenAid, Stonyfield, Country LIving, Women's Health, etc.

COPYRIGHT © KATIE'S CUCINA 2009-2025
AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
PRIVACY POLICY · ACCESSIBILITY STATEMENT · DESIGN BY GRACE + VINE STUDIOS

49 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.