Creamy and delicious, this Chickpea Soup is perfect any time you want to enjoy a tasty meal in a bowl.
I remember not liking chickpeas the first time I tried them. Something about the texture turned me off. However, I have always loved hummus, a blended dip using chickpeas, tahini paste, and spices. Years later, I am slowly coming around to the humble legume, also called garbanzo beans. They have many wonderful uses, including this utterly delicious chickpea soup.
I love soup. It warms the soul while filling the belly. Best of all, it allows you to use ingredients you already have lying around, giving new life to leftovers. Because soups are highly customizable, you can use soup recipes as a guideline to create culinary magic on your stove. Feel free to add leftover cooked ham, bacon, chicken, turkey, or sausage to this soup for a more filling meal.
Unless you don’t eat dairy, I recommend adding a Parmesan rind to the soup while it’s simmering. It adds delicious umami to every mouthful of flavorful broth. I suggest adding nutritional yeast if you want the cheesy taste without dairy. It is my go-to ingredient whenever I make a dairy-free pasta meal.
You can also substitute spinach for the kale—or include both. Chicken broth can replace the vegetable broth, but I wouldn’t use beef broth because the flavor would overpower the chickpeas. Another recipe substitution could be russet potatoes for the Yukon Gold, as they both provide that creamy texture after blending. But don’t stop there. Zucchini, broccoli, sweet potatoes, canned tomatoes, cauliflower, basil, and Italian parsley are other great additions to this soup. You’re only limited by your creativity—and your taste buds!
The importance of blending this soup
It may be tempting to skip blending part of the soup in step four, but don’t. You want to thicken the broth to help develop the soup’s silky texture. Blending the chickpeas also brings out an incredible depth of flavor. If you skip the blending, you will have a thin, brothy soup, missing that signature creaminess.
If you don’t have an immersion blender, carefully transfer about two cups of the soup to a regular blender. If your blender isn’t designed for hot liquids, let the soup cool slightly before blending, and blend in batches if needed—always vent the lid to prevent pressure build-up. Return the blended soup to the pot, stir well, and continue simmering as directed. This extra step is well worth it for a rich, satisfying soup.
How do I store leftovers?
Let the finished soup come to room temperature before refrigerating in an airtight container for up to 4 days. Once chilled, it can be frozen in freezer bags or containers for up to 3 months. Defrost overnight in the fridge before reheating on the stove over medium-high heat, stirring occasionally until heated through. If you plan to freeze the soup, consider adding the Parmesan cheese fresh when serving, as it may change texture after freezing.
Serving suggestions
Chickpea soup is a meal in a bowl, especially when served with crusty bread or this Keto Flatbread, Sweet Potato Cornbread, or these buttery Potato Rolls. You can also pair it with your favorite salad. Some great combinations include this Mâche Salad, this vibrant Israeli Salad, and this delicious Zucchini Salad. This No-Bake Key Lime Pie is the perfect ending to an excellent meal.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 medium carrots diced
- 2 celery ribs diced
- 4 garlic cloves minced
- 1 bay leaf
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 15-ounce cans chickpeas drained and rinsed
- 2 small Yukon Gold potatoes peeled and diced (1/2-inch cubes)
- 4 cups vegetable broth
- 2 cups chopped kale
- 2 tablespoons lemon juice
- Fresh parsley chopped (for garnish)
- 1/3 cup grated Parmesan optional
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are soft.
- Add the minced garlic along with the bay leaf, dried thyme, dried oregano, dried rosemary, kosher salt, black pepper, and smoked paprika. Sauté for 1 minute until aromatic.
- Add chickpeas, diced potatoes, and broth. Bring to a boil, then reduce heat, cover partially, and simmer for 15-20 minutes until potatoes are tender.
- Discard the bay leaf. Use an immersion blender to blend part of the soup for a thicker texture, leaving some chickpeas whole.
- Stir in the chopped kale and lemon juice, and simmer for an additional 2-3 minutes until the kale wilts.
- Serve hot, garnished with fresh parsley and a sprinkle of Parmesan, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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