Easy Vegan Chickpea Soup

Why You’ll Love This Recipe

This chickpea soup is everything you want in a cozy, plant-based meal: filling, wholesome, and full of flavor. It comes together quickly, requires minimal ingredients, and is endlessly customizable. Plus, it stores beautifully and tastes even better the next day, making it ideal for leftovers and batch cooking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Yellow onion
• Garlic cloves
• Carrots
• Celery
• Cooked or canned chickpeas (drained and rinsed)
• Diced tomatoes (canned or fresh)
• Vegetable broth or water
• Bay leaf
• Dried thyme
• Ground cumin
• Paprika
• Salt and pepper
• Fresh parsley or spinach (optional, for garnish)

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, carrot, and celery. Sauté for 5–7 minutes, until vegetables are softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chickpeas, diced tomatoes, broth, bay leaf, thyme, cumin, paprika, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
6. For a thicker texture, mash some of the chickpeas in the pot or use an immersion blender to partially blend the soup.
7. Stir in fresh parsley or spinach, if using, and simmer for another 2–3 minutes.
8. Taste and adjust seasoning before serving.

Servings and timing

This recipe yields 4–6 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Lemon twist: Add fresh lemon juice before serving for brightness.
• Spicy version: Add red pepper flakes or chopped chili for heat.
• Grain boost: Stir in cooked quinoa, rice, or small pasta.
• Creamy version: Blend the entire soup or add a splash of coconut milk.
• Herb-heavy: Add rosemary, oregano, or basil for deeper herbal notes.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 5 days.
Reheat on the stovetop over medium heat or in the microwave until hot.
This soup also freezes well for up to 2 months. Thaw in the fridge overnight and reheat as needed.

FAQs

Can I use dried chickpeas?

Yes, just soak and cook them in advance. You’ll need about 1½ cups cooked chickpeas for every 15-ounce can.

Can I use a different bean?

Absolutely. White beans, black beans, or lentils also work well in this recipe.

How do I make it thicker?

Mash some of the chickpeas with a spoon or blend a portion of the soup to create a thicker texture.

Can I make this oil-free?

Yes, sauté the vegetables in a splash of water or broth instead of oil.

What vegetables can I add?

Zucchini, bell peppers, potatoes, or kale are all excellent additions.

Can I make it in a slow cooker?

Yes. Sauté the veggies first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

Is this soup gluten-free?

Yes, it’s naturally gluten-free as long as your broth and canned goods are certified gluten-free.

Can I eat it cold?

It’s best served hot, but it can also be enjoyed at room temperature as a hearty salad-like soup.

What can I serve with it?

Serve with crusty bread, a simple green salad, or a scoop of rice or couscous.

Can I double the recipe?

Yes, this recipe scales well. Just use a large enough pot and adjust seasoning to taste.

Conclusion

Easy vegan chickpea soup is the perfect go-to meal when you want something healthy, hearty, and uncomplicated. With simple ingredients and rich flavor, it’s a soup you’ll return to again and again. Whether you’re cooking for yourself or feeding a crowd, this nourishing dish is a guaranteed winner.

Easy Vegan Chickpea Soup

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Easy vegan chickpea soup is a hearty, cozy, and nourishing one-pot recipe made with chickpeas, vegetables, and spices. It’s quick to make, customizable, and perfect for weeknight dinners, meal prep, or chilly days.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, Mediterranean-inspired

Ingredients

1. 2 tbsp olive oil
2. 1 yellow onion, chopped
3. 3 garlic cloves, minced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 2 cans (15 oz) chickpeas, drained and rinsed
7. 1 can (14 oz) diced tomatoes
8. 4 cups vegetable broth or water
9. 1 bay leaf
10. 1 tsp dried thyme
11. 1 tsp ground cumin
12. 1 tsp paprika
13. Salt and black pepper, to taste
14. Fresh parsley or spinach, for garnish (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, and sauté 5–7 minutes until softened.

1. Stir in garlic and cook for 1 minute until fragrant.
2. Add chickpeas, diced tomatoes, broth, bay leaf, thyme, cumin, paprika, salt, and pepper. Bring to a boil.
3. Reduce heat and simmer uncovered for 20–25 minutes.
4. For thicker texture, mash some chickpeas with a spoon or use an immersion blender to partially blend.
5. Stir in parsley or spinach, if using, and simmer for 2–3 more minutes.
6. Taste, adjust seasoning, and serve hot.

Notes

1. Add lemon juice before serving for brightness.
2. For a creamy version, blend the soup fully or add coconut milk.
3. This soup tastes even better the next day as flavors deepen.

Nutrition

• Serving Size: 1 bowl
• Calories: 210
• Sugar: 6g
• Sodium: 620mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 9g
• Cholesterol: 0mg