Easy Chickpea Soup - Dining and Cooking

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This chickpea soup is loaded with onions, tomatoes, carrots, and sweet potatoes in vegetable broth seasoned with warm, smoky Mediterranean spices like cumin, cinnamon, ginger, and paprika. You will love this healthy, hearty, easy, and delicious vegetarian soup.

An overhead view of a Dutch oven and a ladle full of chickpea soup.

It’s always soup season at our house. Sometimes I think I would rather have a warm pot of soup than a New York strip steak or oven-baked beef brisket. But that’s just me, soup lover extraordinaire.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

Carrots: Peel the carrots so the beautiful orange color is prominent. After all, food should be aesthetically pleasing.

Ground cinnamon: I know when you think of this spice, you think of chocolate chip pumpkin bread or baked apples, but in this recipe, it really adds flavor dimension and depth, like in Cincinnati chili.

Ginger: Use freshly grated ginger or ginger paste. Store opened ginger paste in the refrigerator. It will last up to a month. Use it in stir-fried green beans or pepper steak.

Ground cayenne: The amount of ground cayenne will not add heat, but it will add flavor.

Fire-roasted tomatoes: If you have trouble finding them, substitute diced tomatoes.

Chickpeas: Also known as garbanzo beans

Sweet potato: Peel the sweet potato so the bright orange color comes through.

How to Make Chickpea Soup

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Cook the onions, celery, and carrots in a little olive oil over medium heat until the onions and celery are soft.

Reduce the heat to low and cook the garlic and other spices for a minute while stirring.

Stir in the vegetable broth, tomatoes, chickpeas, sweet potatoes, and bay leaves.

Bring the soup to a boil. Then reduce the heat and simmer until the sweet potatoes and carrots are tender.

Fish out the bay leaves and season with salt and pepper to taste.

Recipe Variations

Use an immersion blender to blend a portion of the soup for a creamier texture.

Serve this soup over small pasta like ditalini or orzo.

Add more protein with chicken, lamb, or turkey sausage.

Go green with a healthy helping of spinach or kale.

A single serving white soup bowl full of chicken pea soup with a salt and pepper shaker in the background.

Serving Suggestions

Enjoy this tasty soup with angel biscuits, beer bread, or drop biscuits. For a healthier balance, serve with arugula salad, corn salad, or couscous salad.

An overhead view of a Dutch oven full of chickpea soup with homemad angel biscuits on a plate.

Want More Soup Recipes?

Easy Chickpea Soup

This easy and healthy chickpea soup is loaded with onions, tomatoes, carrots, and sweet potatoes in vegetable broth seasoned with warm, smoky Mediterranean spices like cumin, cinnamon, ginger, and paprika.

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Course: main meal vegetarian, Soup, soup main meal

Cuisine: American, Mediterranean

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings

Calories: 125kcal

Author: Beth Pierce

Ingredients1½ tablespoons olive oil1 medium yellow onion chopped2 ribs celery chopped3 medium carrots, peeled and chopped4 cloves garlic minced1 tablespoon freshly grated ginger or ginger paste1 teaspoon ground cumin1 teaspoon smoked paprika½ teaspoon ground cinnamon½ teaspoon ground turmeric⅛ teaspoon ground cayenne pepper6 cups low-sodium vegetable broth1 (15-ounce) can fire-roasted tomatoes1 (15-ounce) cans chickpeas, drained and rinsed (garbanzo beans)1 large sweet potato, peeled and cut into bite-sized pieces2 bay leavessalt to tastefreshly ground black pepper to tastechopped fresh parsley optional
Instructions

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, celery, and carrots. Cook until the onions and celery are soft. Stir frequently.

Reduce the heat to low and add the garlic, ginger, cumin, paprika, cinnamon, turmeric, and cayenne pepper. Cook for a minute while stirring.

Stir in the vegetable broth, tomatoes, chickpeas, sweet potatoes, and bay leaves. Bring the soup to a boil. Then reduce the heat and simmer for 15 minutes until the sweet potatoes and carrots are tender.

Fish out the bay leaves and season with salt and pepper to taste. If desired, garnish with chopped fresh parsley.

Notes
Store leftovers in an airtight container in the refrigerator. Reheat on the stovetop over low heat or in the microwave at reduced power.
Freeze for up to 3 months. Thaw in the refrigerator overnight.

Nutrition

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.