This chunky, hearty chickpea soup is full of flavor and texture. A tomato-based broth filled with chickpeas, beans, small pasta and fresh vegetables makes a cozy, nutritious meal that’s easy to customize and great all year round.
Table of Contents
One Pot Soup
With about 10 minutes of hands-on time and pantry staples, this soup comes together in one pot. It’s perfect for fall and winter, but just as welcome any time of year. Make it for quick weeknight dinners, packed lunches, or to take on outdoor gatherings. Leftovers freeze well, so it’s an easy make-ahead meal.
Why Make This Recipe
- Budget-friendly: uses common pantry ingredients.
- Quick and flavorful: ready in under 20 minutes active time.
- Serve hot or chilled, depending on the weather or preference.
- Leftovers are ideal for meal prep and freezing.
- Suitable for vegan and gluten-free diets when appropriate pasta is used.
Soup Ingredients Notes
- Vegetables – Onion, carrots and celery form a flavorful base.
- Olive oil – Use good quality extra virgin olive oil when possible.
- Tomatoes – Canned diced tomatoes and a bit of tomato paste deepen the flavor; fire-roasted or herb-flavored tomatoes work well.
- Pasta – Small shapes like ditalini cook quickly; use gluten-free pasta if needed.
- Pulses – Canned chickpeas and canned beans save time; drain and rinse before adding.
- Broth – Vegetable broth keeps it vegan, chicken broth is an option if preferred.
- Seasoning – Garlic, Greek or Italian seasoning, bay leaf, salt, black pepper and red pepper flakes round out the soup. Adjust to taste.
Handy Tip: Use Good Kitchen Tools!
Using reliable tools—a sturdy Dutch oven, a sharp knife and a good can opener—makes this recipe faster and more enjoyable to prepare. Quality tools save time and reduce frustration.
How To Make Chickpea Soup
Complete ingredient list and step-by-step instructions are in the recipe card below.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots and celery and sauté until softened, about 5 minutes.
- Stir in tomato paste and garlic and cook for about 30 seconds until fragrant.
- Add broth, chickpeas, beans, diced tomatoes, seasoning, bay leaf and red pepper flakes. Increase heat and bring to a boil, stirring occasionally.
- Add the pasta and cook according to package instructions until al dente.
- Turn off the heat, discard the bay leaf, ladle into bowls and serve. A squeeze of lemon brightens the flavor if desired.
Simple Chickpea Soup Recipe Tips
- Chop vegetables before you start to keep the cooking flow smooth.
- Sautéing the vegetables first develops richer flavor.
- For a thinner soup, add more broth.
- If you blend the soup, allow it to cool slightly before blending for safety; blend all or part of the soup for different textures.
- Double or triple the recipe for meal prep or freezer-ready portions.
Variations
- Gluten free: Use gluten-free pasta or omit pasta and add extra beans.
- Pureed: Use an immersion or countertop blender for a smoother texture.
- Seasonings: Swap in Italian, Tuscan or other herb blends.
- Add greens: Stir in baby spinach or chopped kale at the end until wilted.
- Extra heat: Add jalapeño, cayenne or more red pepper flakes.
- Use dried beans: Precook soaked dried chickpeas or use an Instant Pot method if you prefer.
- Swap beans: Cannellini, pinto or other beans work well.
- Toppings: Garnish with fresh herbs, seeds, croutons, lemon juice or grated Parmesan (if not vegan).
Storage
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Cool completely, remove excess air from freezer bags or use meal prep containers; freeze flat for up to 3 months.
- Defrost: Thaw overnight in the refrigerator before reheating.
- Meal prep: This soup is ideal for portioned meal prep; make extra and store individual servings for easy meals all week.
FAQs
Yes. Sauté the onion, carrots and celery first, then transfer to the slow cooker with the remaining ingredients. Cook on high for 4–5 hours or low for 6–7 hours. Add pasta toward the end or cook separately and combine before serving.
Can I use dried chickpeas?
Yes. Soak dried chickpeas overnight, then simmer in water or broth until tender (40–90 minutes depending on age). Alternatively, use an Instant Pot for a quicker no-soak method.
Serving Suggestions
The soup is delicious on its own but pairs well with simple sides.
- Crusty bread, soda bread or rolls.
- A grilled cheese sandwich for a comforting combo.
- Roasted or smashed potatoes or a fresh spinach salad.
- Add leftover rotisserie chicken or crispy pork for extra protein if desired.
More Delicious Soup Recipes And Chickpea Recipes
Explore other soups and chickpea-based meals to vary your weekly menu. Try coconut beet soup, kabocha squash soup, mint and pea soup, or a ginger spinach soup for quick, satisfying options.
Recommended Tools
- A sturdy Dutch oven or large saucepan.
- A sharp chef’s knife and cutting board for prep.
- An immersion blender if you plan to puree any of the soup.
- Reliable airtight containers for storing leftovers and freezer portions.
Weight Watchers Points
This recipe is approximately 4 Blue Plan SmartPoints per serving (estimate).
Get The Easy Chickpea Soup Recipe
Rustic Chickpea Soup
This rustic chickpea soup is simple, chunky, warming and great for lunches or dinner.
Ingredients (serves 8)
- 2 tablespoons olive oil
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 15 oz (425 g) chickpeas, rinsed and drained
- 15 oz (425 g) Great Northern beans, rinsed and drained
- 14½ oz (411 g) diced tomatoes
- 4 cups (946 ml) vegetable stock
- 1 teaspoon Greek seasoning
- 1 pinch red pepper flakes
- 1 bay leaf
- 8 oz (225 g) ditalini pasta
Instructions
- Warm olive oil in a large saucepan or Dutch oven over medium heat.
- Add onion, celery and carrots; cook about 5 minutes until soft and the onion is translucent.
- Stir in tomato paste and garlic and cook 30 seconds until fragrant.
- Add chickpeas, beans, diced tomatoes, seasoning, red pepper flakes and bay leaf. Bring to a boil over high heat.
- Add pasta and cook according to package directions until al dente.
- Remove bay leaf, serve and enjoy.
Notes
- Prep vegetables ahead to streamline cooking.
- Sautéing the vegetables first gives the best flavor.
- Adjust broth to reach your preferred soup consistency.
- Cool slightly before blending if you choose to puree part or all of the soup.
- Store leftovers in an airtight container in the fridge up to 5 days.
Nutrition (per serving)
Calories: 275 • Carbohydrates: 47 g • Protein: 11 g • Fat: 5 g • Fiber: 7 g