Chickpea Soup

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

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.

Course Dinner, Lunch

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

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