A warm bowl of homemade soup is one of the easiest ways to enjoy a comforting meal any day of the week. Using canned chickpeas makes this recipe quick to prepare while still delivering a satisfying result, making it a great choice for busy schedules.
This easy chickpea soup comes together in one pot with simple steps and everyday ingredients. It’s a reliable recipe that’s perfect for weeknight dinners, meal prep, or anytime you’re looking for a wholesome homemade soup.
1. Chickpea Soup Recipe With Canned Chickpeas (Yield: 4 Servings)
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, roughly chopped
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups low-sodium vegetable broth
- 1 cup diced peeled potatoes
- 1 sprig fresh rosemary
- 1 cup chopped curly kale
- Juice of 1 lemon
- ¼ cup grated Parmesan, plus more for serving
- 1 tablespoon chopped parsley, plus more for serving
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the chopped onion and diced carrots. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic, kosher salt, and black pepper. Cook for about 30 seconds, just until the garlic becomes fragrant.
Add the vegetable broth, diced potatoes, drained chickpeas, and the sprig of fresh rosemary. Stir everything together and bring the soup to a gentle boil.
Reduce the heat to medium-low and cover the pot. Let the soup simmer for 15 to 20 minutes, or until the potatoes are fork tender.
Carefully remove and discard the rosemary sprig.
For a creamier texture, use a potato masher to lightly mash some of the chickpeas directly in the pot, or blend about 1 to 2 cups of the soup with an immersion blender before stirring it back into the pot. Leave plenty of whole chickpeas for texture.
Stir in the chopped kale and continue cooking for 3 to 5 minutes, until the kale is wilted and tender.
Turn off the heat and stir in the lemon juice, grated Parmesan, and chopped parsley. Mix until the Parmesan has melted into the broth.
Taste the soup and adjust the seasoning with additional salt, black pepper, or lemon juice if needed.
Let the soup rest for about 5 minutes before serving. This allows the flavors to come together.
Ladle the soup into bowls and garnish with extra Parmesan and fresh parsley, if desired.
2. Tips for Perfect Homemade Chickpea Soup
Rinse the canned chickpeas well before adding them to the soup. This removes excess sodium and the thick canning liquid, resulting in a cleaner-tasting broth.
Dice the potatoes into evenly sized pieces so they become tender at the same time and help create a consistent texture throughout the soup.
Lightly mash some of the chickpeas instead of blending the entire soup. This naturally thickens the broth while keeping plenty of whole chickpeas for a hearty texture.
Add the kale during the last few minutes of cooking. Cooking it too long can dull its color and make it overly soft.
Stir in the lemon juice after removing the soup from the heat. Adding it at the end keeps the flavor fresh and bright instead of muted by prolonged cooking.
Let the soup rest for about 5 minutes before serving. This short resting time allows the broth to thicken slightly and gives the flavors time to blend together.
3. Frequently Asked Questions
Can I use dried chickpeas instead of canned chickpeas?
Yes. Cook the dried chickpeas until tender before starting the recipe. You’ll need about 3 cups of cooked chickpeas to replace the two cans.
Can I make this soup vegan?
Absolutely. Simply omit the Parmesan cheese or replace it with your favorite dairy-free Parmesan alternative.
How long does chickpea soup last in the refrigerator?
Store the cooled soup in an airtight container for up to 4 days. The flavors continue to develop, making leftovers even more delicious.
Can I freeze chickpea soup?
Yes. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Can I add other vegetables to this soup?
Yes. Celery, spinach, zucchini, green beans, or diced tomatoes all work well and can easily be added based on your preference.
4. Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 315 |
| Protein | 13 g |
| Carbohydrates | 42 g |
| Fat | 11 g |
| Saturated Fat | 3 g |
| Fiber | 11 g |
| Sugar | 7 g |
| Sodium | 620 mg |
| Potassium | 790 mg |
| Calcium | 180 mg |
This Easy Chickpea Soup Recipe with Canned Chickpeas is a simple one-pot meal that’s perfect for busy days. With easy preparation and reliable results, it’s a recipe you can make anytime you want a warm, comforting bowl of homemade soup.
Once you try this recipe, you’ll see how convenient canned chickpeas can be for creating a satisfying meal in less time. It’s an easy soup that’s sure to become a regular favorite in your kitchen.
